Gault&Millau's news
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How is eggplant conquering chefs and plates?
Well-known as a purple ovoid berry, this fruit used as a vegetable in southern cuisine is also appreciated around the world in other guises, from ball to stalk, from white to black. All the more reason to come up with new ideas for recipes to enjoy this regular in vacation baskets.
5 hotels you must visit once in your life
The quintessence of French refinement, these hotels combine every privilege: a dream location, exquisite cuisine and rooms, a luxurious spa - but that's not the best part.
Delta Air Lines celebrates its centenary with Taittinger
Delta Air Lines celebrates its 100th anniversary in 2025. To celebrate, the American airline is teaming up with Taittinger to offer its passengers a refined travel experience.
The all-purpose wok
He's arrived from China and brought the fires of hell into our kitchens. It grabs everything that falls into its path and concocts, in the time it takes to say "wow", a colorful plate. The wok has conquered the West with its promise of healthy, fun and ultra-fast cooking: the dream tool for healthy fast food.
Bocuse d'Or 2025: all eyes on Lyon
Lyon is currently hosting the world final of the Bocuse d'Or 2025. This international culinary event will bring together the best young chefs from all over the world to compete for the supreme title.
Why do we eat turkey at Christmas?
Do you know the origin of the Christmas turkey tradition? The answer may surprise you! Discover the story told by an anthropologist.
Who won the Stuffed Cabbage World Championship? Verdict
The first edition of the Stuffed Cabbage World Championship was held this Monday, November 18, 2024. Who won the title? The answer.
Nouvelle-Aquitaine 2024 guide: available June 27
The 2024 edition of the Nouvelle-Aquitaine guide is now on sale online and in bookshops. New restaurant addresses, gourmet itineraries, chefs, artisans... Discover the riches of this region.
Rice, a grain named desire
The third most widely grown cereal in the world, alongside wheat and maize, rice, although inevitably associated with the Asian continent, is now produced and consumed all over the world. The many challenges facing this food crop par excellence are crystallized around its production, even as the industry seeks to achieve sustainability.
5 hotels golf lovers will love
Dreamlike landscapes, luxurious and refined hotels and the best courses to work on your swing... Our best of hotels that are home to the most prestigious golf courses in France.
Jeunes Talents Nord-Ouest 2024 grant
The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and finds those with entrepreneurial potential. Focus on the DJT Nord-Ouest 2024, which took place on February 19, 2024 at the Ferrandi-Paris Campus in Rennes.
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.
