Gault&Millau's news
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"Toinou" and "Malou", two burgers by Yannick Alléno and Mallory Gabsi
You've heard of Tintin and Snowy, but what about Toinou and Malou? These two mouth-watering burgers are the brainchild of two chefs: Yannick Alléno and Mallory Gabsi.
Olympic Games 2024: pride and honour for the three chefs in charge of feeding the athletes
Three chefs have been chosen to feed the athletes who will be at the Olympic Village during the Paris 2024 Games, an exceptional showcase for French gastronomy. They tell us about it.
Fulgurances entrusts its stoves to chef Shun Narise
Young Japanese chef Shun Narise will take charge of Fulgurances from September 18, 2023. Here's his background and what he plans to offer during his residency.
With Mimosa, Jean-François Piège settles in Marseille
Jean-François Piège is particularly attached to the South of France. For this reason, the chef with five toques has planned two new openings in the region. Here's what we know.
Le Nessay: a Breton fairytale
Opened in 2018 and now a member of the prestigious Small Luxury Hotels of the World group, this establishment with just 17 rooms is enjoying growing success. The secret? A dream location, on the Nessay peninsula surrounded by the sea, but above all the desire to give guests a warm and sincere welcome.
Latvian crowned World's Best Sommelier 2023
On Sunday February 12, Latvian Raimonds Tomsons won the prestigious title of World's Best Sommelier 2023 in Paris. France's Pascaline Lepeltier finished just off the podium, in fourth place.
Hot in front
It's just opened, we've been there, and we've often liked it. Zoom in on four summer novelties.
Designers come to the table
Want to add a splash of color and creativity to your dishes? Put your trust in designers and creators who don't hesitate to turn the table and its codes upside down...
Hotels, code changes
For a long time, the hotel market was divided between, on the one hand, very family-run establishments and, on the other, a few large hotel groups duplicating their concept without questioning themselves. The arrival of online travel agencies (Airbnb et al.) and, above all, of a generation Z cultivating new consumer habits has pushed the hotel industry into a state of flux, particularly in the luxury segment. Small, human-scale groups have emerged. They embraced the word "collection" and began to change codes.
