Gault&Millau's news
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Kitchen scales: mechanical, electronic or vintage? Our Gault&Millau selection
But it's not the only one. Since the dawn of time, scales have been used to weigh, measure and regulate commerce, and have become indispensable to cooks. Since Roberval, who had the idea of placing the pans on top of, rather than underneath, the plague, the utensil has become increasingly sophisticated. The result is an ever lighter, more reliable and more attractive model for our kitchens.
Discovering the Halle aux Grains' extraordinary cellar
Michel and Sébastien Bras's Parisian restaurant boasts a wine cellar unlike any other, featuring an exclusive selection of varietals.
Design for gastronomy
Passionate about art and architecture, Michel and Sébastien Bras have set up La Halle aux Grains in the heart of the Bourse de Commerce, home to the Pinault collection. An ode to the grain that translates on and off the plate, with the support of designer Élise Fouin. A look back at a successful collaboration.
Will Éloi Spinnler's largest restaurant open at the Austerlitz train station?
Mystery surrounds the Burgundian chef's future location: according to the latest information available, it may well be at 85 Quai d'Austerlitz.
Ecole Ferrandi, the talent factory
For over a century, the Ecole Ferrandi has been training generations of talent in the field of gastronomy and the culinary arts. Building on its international reputation for excellence, the Ecole Ferrandi continues to invest in its brand and diversify its activities.
