In November, the chef will be releasing a new book, Imprégnation, published by Hachette Cuisine. The book is devoted to a very special technique developed by Anne-Sophie Pic over many years.

Chef

Anne-Sophie Pic

Restaurant

Pic 26000 VALENCE

Anne-Sophie Pic's next book reveals a cooking technique all her own

NEWS Tables & Chefs

Tables & Chefs

Anne-Sophie Pic's next book reveals a cooking technique all her own

In November, the chef will be releasing a new book, Imprégnation, published by Hachette Cuisine. The book is devoted to a very special technique developed by Anne-Sophie Pic over many years.

Chef

Anne-Sophie Pic

Restaurant

Pic 26000 VALENCE

NEWS A cook, a gardener & their vegetable garden

A cook, a gardener & their vegetable garden

Mauro Colagreco, chef, Silvina Dayer, agronomist, and Alessandro Di Tizio, ethnobotanist at Mirazur

NEWS A cook, a gardener & their vegetable garden

A cook, a gardener & their vegetable garden

Mauro Colagreco, chef, Silvina Dayer, agronomist, and Alessandro Di Tizio, ethnobotanist at Mirazur

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. This is the eighth episode in our series of portraits with Mirazur chef Mauro Colagreco, agronomist Silvina Dayer and ethnobotanist Alessandro Di Tizio.

Hotels & Bed & Breakfast

Madness" in the vineyards

A legendary address at the gateway to Saint-Émilion for thirty years, the Château-Hôtel Grand Barrail has just reopened its doors after a complete overhaul by architect Jean-Philippe Nuel. Gault&Millau went to discover it.

A cook, a gardener & their vegetable garden

François Pelletey, Hugo Genty and Didier Robin, cooks, & Pierre Vandaële, gardener, at Château La Chenevière

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. In this case, the gardener is no longer simply a supplier to the kitchen, so that it's no longer clear which one is at the service of the other. Seventh episode in our series of portraits with François Pelletey, Hugo Genty and Didier Robin, chefs at Château La Chenevière, and their gardener Pierre Vandaële.

Tables & Chefs

Coup de feu: Thomas Vonderscher

Today we meet Thomas Vonderscher, chef at La Gouesnière in Saint-Méloir-des-Ondes. The product he loves to work with: seaweed.

Chef

Thomas Vonderscher

Restaurant

La Table d'Armante 74170 SAINT-GERVAIS-LES-BAINS

Cakes that smell of summer

The taste of coffee

Gault&Millau puts the spotlight on desserts that feature summer products. In episode 4, we focus on coffee.

Tables & Chefs

The Llorcas, a sibling at the piano

In the restaurant business, we often work as a family. Between spouses, between parents and children, sometimes between brothers and/or sisters too. Such is the case with brothers Alain and Jean-Michel Llorca, one a chef, the other a pastry chef, who have rarely left each other's side. Although in the shadow of his elder brother, the pastry chef has been at the chef's side throughout the major stages of his prestigious career: at the Hotel Negresco, the Moulin de Mougins and, of course, at his establishment in La Colle-sur-Loup, a stone's throw from Saint-Paul-de-Vence, where, since 2009, the 3-Toque chef has been continuing his interpretation of Provençal cuisine.

Chef

Alain Llorca

Restaurant

Alain Llorca 06480 LA COLLE-SUR-LOUP

Hotels & Bed & Breakfast

L'Ostalas, a bubble of well-being

In the heart of the Quercy Blanc region, between Montauban and Cahors, Tarn and Garonne, a couple has reinvented itself and a new hotel business. L'Ostalas skilfully combines wellness and creativity.

A cook, a gardener & their vegetable garden

Christophe Dufossé, cook, & Joffrey Annebicque, gardener, at Château de Beaulieu

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Fifth episode in our series of portraits with Château de Beaulieu chef (and owner) Christophe Dufossé, his gardener Joffrey Annebicque and market gardener Camille Gillioen.

Chef

Christophe Dufossé

Restaurant

Château de Beaulieu - Christophe Dufossé 62350 BUSNES

Tables & Chefs

Coup de feu : Jérôme Dallet

Interview with Jérôme Dallet, head chef at Le Dallaison restaurant in Saintes, a name derived from the contraction of his surname and his wife's. He talks to us about the workings of his dynamic duo with his wife in the business.

Jérôme Dallet

City Guide & Walks

The 10 that make Nice

Spurred on by a new generation of locals, but also by newcomers seduced by its charms, the city of Nice has decided to give itself a facelift, combining all the criteria of dynamism and modernity. Here are 10 of our favorite hot-spots to (re)discover the taste of Nice.

Beyond borders and clichés

Gastronomy beyond borders and clichés

They came to France to study cooking, perfect their technique and rub shoulders with great chefs. Some have returned to their home countries, while others have chosen to stay and open their own restaurants here, in the land of gastronomy. With the avowed ambition of winning the honors of guides and critics. With a cuisine that could be described as fusion, if the word and the cuisine it describes hadn't been so overused and distorted... Because they put meaning into their cooking, using the fundamentals of French cuisine, with something extra: their roots and their heart. It's a vision that turns codes on their head, bringing modernity and openness to French gastronomy. Interview with Indra Carrillo, from the 2-toque restaurant La Condesa.

Hotels & Bed & Breakfast

Anantara Plaza Nice Hotel: portrait of a renaissance

At the heart of the Promenade des Anglais and facing the mythical Baie des Anges, this is one of the Riviera's oldest and most prestigious addresses. Reopened after four years of restoration, the Plaza Nice, now under the banner of the Anantara chain, unveils a more contemporary layout that enhances the spirit of the place, and its exceptional geography.

A cook, a gardener & their vegetable garden

Christophe Hay, chef & Alain Gaillard, gardener, in the Fleur de Loire kitchen garden

Beyond the now classic image of the chef crouching in his vegetable garden, some chefs actually produce their own vegetables, which implies a close relationship with their gardener. A close relationship that goes beyond the role of simple kitchen supplier. So much so, in fact, that it's hard to tell which is which. Gault&Millau continues its series of cross-portraits. Second episode on the banks of the Loire, with chef Christophe Hay and gardener Alain Gaillard.

Chef

Christophe Hay

Restaurant

Christophe Hay - Fleur de Loire 41000 BLOIS

Wines & Spirits

Coup de jus: Champagne Billecart-Salmon

Cakes that smell of summer

The taste of honey

Gault&Millau puts the spotlight on desserts featuring summer products. For episode 3, honey.

Tables & Chefs

Les Pérou, a sibling at the helm

In the restaurant business, we often work as a family. Between spouses, between parents and children, between brothers and sisters too. Such is the case for Mathieu and Anne-Charlotte Pérou of Manoir de la Régate, Nantes, who now steer the destiny of the restaurant founded in 1995 by their father and uncle, Loïc and Pascal Pérou.

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