Gault&Millau's news
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Is sole meunière the new luxury?
Among the most famous fish, sole has become a rarity on fishmongers' shelves. And yet, in its classic preparation à la meunière, generous with hazelnut butter, sole is catching up with the hype, between a desire for simplicity and a quest for a taste paradise less and less accessible.
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.
Auffo, Coline Faulquier's future restaurant in Marseille
Coline Faulquier has just taken over l'Épuisette, an iconic Marseille address, which she will open under the name Auffo in April. Here's what's in store.
Anne-Sophie Pic x Marc Lévy: A delicious blend of genres
One is an emblematic figure of French gastronomy whose talent shines on a planetary scale. The other is the most widely read French writer in the world. Anne-Sophie Pic and Marc Lévy, two famous names who admire each other without ever having met... until the day Gault&Millau decided to put in its two cents. A delicious intuition that was just the right one, to bring cuisine and literature into unison
In a hurry for lunch? This 4-toque chef offers a gourmet menu in less than 1 hour
Are you afraid of going to a gourmet restaurant for lunch because you don't have the time? This chef assures you that he can serve you a complete gourmet menu in just one hour.
Emmanuel Kouri's good addresses
Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, gives us his top tips for buying quality bread, wine and vegetables.
Guillaume Pape: towards a new gastronomic chapter in Concarneau
The chef behind L'Embrun restaurant in Brest is planning to move his kitchen to Concarneau, in the superb Stang-al-Lin manor house. The venue will also house a number of high-end suites.
The good addresses of Margaux Le Baillif and Brice Goeuriot
Margaux Le Baillif and Brice Goeuriot, Jeunes Talents 2025 and chefs at Nuance restaurant in Bayonne, reveal their best places to buy vegetables, charcuterie and chocolate.
Cheese or volcano? LAVA's gourmet dilemma
Wilfried Romain, chef at LAVA in Paris, is organizing two dinners that are sure to attract the attention of cheese and travel enthusiasts alike. Here are all the details.
Why do some chefs choose to open micro-tables?
Since the end of the health crisis, more and more chefs have decided to devote themselves to services with a very limited number of covers. Focus not on a fad, but on a fundamental trend.
Amandine Chaignot x Antoine Jacobsohn: For a taste of the living
A gardener and a chef, an engineer and a cook, both passionate about the other's world - he of the restaurant, she of the kitchen garden. The meeting was natural, even inevitable. Amandine Chaignot invited Antoine Jacobsohn to her first restaurant in Paris, Pouliche.
Manon Fleury x Delphine de Vigan: the same sacred fire for human beings
One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.
