Gault&Millau's news
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Why is Paris still crazy about these 5 Arnaud Larher pastries?
Nearly thirty years after opening his store, pastry chef Arnaud Larher unveils five immutable pastries from his menu, a mix of classic and modern.
Céline Pham's good addresses
Céline Pham, chef at Inari restaurant in Arles, talks passionately about her producers. She shares five of her favorites with us.
Niche honeys produced in the Sarthe region and prized by haute gastronomie
In Bonnétable, Sarthe, Patrick Cholet has found his vocation. Far from the offices of the oil group for which he worked for 15 years, it was with the bees that he undertook a reconversion. His exceptional honeys, reflecting the landscapes and terroirs of the Perche region, are now prized by connoisseurs and chefs alike, both in France and abroad.
L'Auberge du Père Bise reinvents itself on the shores of Lake Annecy
Ten years after its takeover by Jean and Magali Sulpice, the Auberge du Père Bise unveils a major transformation. The gourmet restaurant, reception areas and new living spaces have all been redesigned.
Restaurants where you can (re)discover tripe products
Whether you're already a fan of tripe products or curious to discover these specialties, here are ten places all over France where you can enjoy dishes based on offal.
Tom Meyer's good addresses
The chef at La Chèvre d'Or in Èze shares with us the names of his favorite producers, so that you too can buy a good olive oil or quality wine.
Our selection of the best galettes des rois for under 40 euros
There's no better way to start the new year than with a galette. All over France, artisans are revisiting the Epiphany, from classic frangipane to original flavors, for less than €40.
At the heart of My Fermentation, Hugo Chaise's coffee laboratory
Café My Fermentation, on rue Saint-Bon in Paris, is like no other. Here, Hugo Chaise puts fermentation at the heart of every dish and drink, to introduce the general public to his creations.
"From public service to the service of taste": the story of a former railway worker turned pastry chef
In his book "Des trains au vacherin", Pascal Guglielmi shares the story of his conversion. Leaving the rails behind, he now runs La Pâtisserie des Marseillais, a must-visit address in the Old Port.
Gilles Cresno, pralines under a lucky star
With its taste of roasted fruit and caramel, praliné is one of the favorite ingredients of chocolate lovers. Not so many professionals make it, however, as it requires a mastery of baking. Gilles Cresno produces it according to the rules of the art, and goes even further... Passionate about technique, he creates an enchanting palette of textures and tastes.
