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Tomorrow's chefs
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Gault&Millau Tour Normandie 2023
To mark the presentation of its latest guide to the Normandy region, Gault&Millau honored the region's chefs and culinary professionals on Monday September 25. The event took place at the Grange du Grand Aulnay in Grand Quevilly. The day before, winners and Gault&Millau partners attended a dinner at chef Gilles Tournadre's Café Hamlet restaurant in Rouen.
NEWS
Tomorrow's chefs
See More
Tomorrow's chefs
Gault&Millau Tour Normandie 2023
To mark the presentation of its latest guide to the Normandy region, Gault&Millau honored the region's chefs and culinary professionals on Monday September 25. The event took place at the Grange du Grand Aulnay in Grand Quevilly. The day before, winners and Gault&Millau partners attended a dinner at chef Gilles Tournadre's Café Hamlet restaurant in Rouen.
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Craftsmen & Know-How
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Craftsmen & Know-How
The croissant, tasting at the Atelier du Goût
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Craftsmen & Know-How
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The croissant, tasting at the Atelier du Goût
And what if, before becoming one of the symbols of the French art de vivre, from the breakfast swallowed quickly at the counter while rehashing the world to the palatial breakfast served on a rolling table, the croissant was above all one of the symbols - one of the very first - of globalization? Some say they were already being made in ancient Persia, others that they were eaten in Central Europe as early as the Middle Ages, others that they were invented by Viennese bakers to celebrate the victory over the Ottoman invaders, then imported to France by Marie-Antoinette, but the origin remains unclear. It's hard to tell what's true and what isn't, and to distinguish between the legendary and the not-so-real, especially as there are few reliable archives on the subject of gastronomy.
This cheese has been crowned "best cheese in the world" (and it's French!).
Every two years, the Mondial du fromage elects the World's Best Cheese. This year, among the 1,600 products in the running, Maison Berthaut's cheese took top honors.
Discover Norbert Tarayre's menu for the reopening of 19.20 at the Prince of Wales.
Through a video on Youtube, Norbert Tarayre is gradually unveiling the menu he will be offering from October at Le 19.20 restaurant. On the menu: generosity, conviviality and dishes to share.
The spicy interview with Clément Torres
Meet Clément Torres, head chef at the Saba restaurant in Annecy. He tells us his best-kept secrets on camera.
Why is this lobster caught in Vendée finally going to be released back into the sea?
Caught in early September, this lobster was lucky. It's about to be released back into the sea in a no-fishing zone. Here's why.
This chef had a great idea to allow his employees to work while his hotel was closed.
Nicolas Carro, director and chef of the Hôtel de Carantec in Brittany, is preparing to carry out major renovations to his establishment. Here's his bright idea for keeping his staff working during the shutdown.
Zacharie Zeilig wins the first edition of the "La cuisine durable" competition
Promoting the pillars of sustainable cooking. This was the aim of the first edition of the "Sustainable Cuisine" competition, which Zacharie Zeilig won. Zoom in on a new way of thinking about gastronomy.
Charles III in Paris: Anne-Sophie Pic, Yannick Alléno and Pierre Hermé in the kitchen
Emmanuel and Brigitte Macron are doing things right for King Charles III. Three masters of French cuisine were invited to compose an unforgettable gastronomic experience.
Philippe Mille unveils his address book of producers at a large market at Domaine Les Crayères
Philippe Mille is organizing the 13ᵉ edition of his Marché des Producteurs at Domaine Les Crayères, in Reims. Here is the program.
Learning to cook at school to combat inflation: a good idea?
Olivia Grégoire, Minister for SMEs, Trade, Crafts and Tourism, believes that cooking classes at school could be a good way to offset inflation.
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