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Philippe Etchebest: “The most important thing is that I can be helpful and serve others.”
Fifteen years after his television debut, Philippe Etchebest continues to explore cooking as a human adventure. From struggling kitchens to distant lands, the chef—who has opened a fourth restaurant in his Bordeaux stronghold, Le Classique—uses his fame to promote the transmission of culinary knowledge, sharing, and respect for people and ingredients.
Julien Caligo sublimates the sea and wins a Gault&Millau trophy
Julien Caligo, chef at Chez Monique in Calvisson, wins the Trophée Cuisine de la Mer, des Lacs & des Rivières 2026 for the Occitanie-Andorre region. This Gault&Millau award salutes his career and his cuisine, which combines local produce and seafood.
Where to buy a good financier?
Beneath its apparent simplicity and appetizing golden crust, the financier is a delicate balance between the melt-in-your-mouth richness of its texture, a delicate fragrance and a crust that's slightly crunchy under the tooth. A cookie as elegant as it is complex to make.
Where to eat well when everything is on the rise?
With prices continuing to rise, eating out can quickly become a luxury. Yet it's still possible to eat well without breaking the bank, as long as you know where to look and change your habits. Here's an overview of how to combine pleasure and budget control.
Olivier Bellin's signature dishes, absolutely worth the detour
In Plomodiern, overlooking the Bay of Douarnenez, Olivier Bellin has been creating powerful, sensitive and deeply personal Breton cuisine for over twenty years. Through five emblematic dishes, the chef of the Auberge des Glazicks tells the story of his territory.
These 3-star hotels are worth 4 stars: chic decor and top service
One star less, one soul more: these 3-star hotels in France rival 4-star establishments thanks to their meticulous decor and exceptional service. Discreet addresses to discover.
In this Lyonnais restaurant, you can taste the best flan in France
Are you a fan of flan? Here are two Gault&Millau-referenced restaurants to add to your list of establishments to discover, awarded in the Best Flan in France competition.
The power of wood in exceptional spirits
Between production terroir, distillation, length of aging, choice of cask, cask size and spirit type, the combinations used to produce spirits are multiple and sometimes esoteric. For Alexandre Gabriel, owner of Planteray Rum, olfactory memory and instinct are paramount.
Omar Dhiab's bistro finally opens for lunch
Already getting a lot of attention in the evenings, Elbi, Omar Dhiab's second address in Paris's 10ᵉ arrondissement, now offers an accessible bistronomic lunch.
At the Ritz Paris, a new festival brings together opera, dance and music
On June 13, 14 and 15, 2026, the Ritz Paris launches "Les Nuits Étoilées", a unique festival of opera and choreography in the intimate setting of its Grand Jardin.
