Gault&Millau's news
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Gault&Millau Tour Bourgogne-Franche-Comté 2024
On Monday, July 8, 2024, Gault&Millau presented its latest guide to the Burgundy-Franche-Comté region, honoring the region's chefs and culinary professionals.The event took place at the Château d'Arcelot in Arceau. The day before, award winners and Gault&Millau partners attended a dinner at La Rôtisserie du Chambertin under the guidance of chef Thomas Collomb.
Growing truffles, Périgord's black gold
Fabien Lafon set up his truffle farm in Saint-Avit-Sénieur, in the heart of the Périgord Noir region, some twenty years ago. Passionate about truffles, he first and foremost cultivates the precious mushroom to keep the tradition alive.
Cédric Perret in 5 pastries
Cédric Perret, head pastry chef at Le Clair de la Plume in Grignan, takes a look back at the five pastries that have marked his evolution. It's sure to make your mouth water!
Jessica Préalpato in 5 desserts
Jessica Préalpato, who is currently creating an original snack at the San Régis Hotel in Paris, looks back at the history of five desserts that she believes have marked her evolution.
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.
Jean-François Piège embarks on a Tour de France des Territoires at the Grand Restaurant
Since May 2024, Jean-François Piège has been offering a menu paying tribute to the products of Brittany. The chef tells us more about the start of his Tour de France des Territoires et des Mijotés Modernes.
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As part of our "A chef, a gardener & their vegetable garden" series, we're off to the Saint James in Paris, or more precisely to the Clos de Nonville, the vegetable garden that enriches the cuisine of chef Grégory Garimbay, head of the Bellefeuille restaurant.
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.
Sport & chefs: on your marks, get set, fire... Get set!
In their own way, the grandes toques are everyday athletes. Their place in the Olympic Torch Relay is not stolen, as there is a close link between the catering professions and sporting competition. In fact, many chefs have incorporated physical activity into their schedules.
5 good British restaurants
British cuisine is gaining ground on the Parisian culinary scene. Here are 5 addresses where you can devour a good fish & chip or a traditional beef wellington.
Gault&Millau and Bosch team up for a recipe
Bosch, world leader in household appliances, has teamed up with Gault&Millau, the benchmark gastronomic guide, to present its new Series 6 food processor. This collaboration celebrates the expertise and passion of two major players in their field, through a recipe devised by the Pâtissière de l'Année 2024.
