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The taste of vanilla
Gault&Millau puts the spotlight on desserts featuring summer products. Episode 5 focuses on vanilla.
The taste of coffee
Gault&Millau puts the spotlight on desserts that feature summer products. In episode 4, we focus on coffee.
The taste of honey
Gault&Millau puts the spotlight on desserts featuring summer products. For episode 3, honey.
The taste of tea
Gault&Millau puts the spotlight on desserts that feature summer products. For episode 2, tea.
Mory Sacko: Time to mature
Mory Sacko made a splash, first with his participation in the 11th season of "Top Chef", then with the opening of his restaurant MoSuke - for which he received the Dotation Jeunes Talents Gault&Millau 2020 -, which offers an original cuisine at the crossroads of Japan, Africa and France. The 30-year-old chef, who also hosts a TV show and created the "comfort food" concept MoSugo, has just renovated his gourmet restaurant, equipping it with new equipment. A design project that goes hand in hand with a rethink of his cuisine and the expression of a controlled maturity. Let's take a look at what's changed in the new version of MoSuke.
Sweet delicacies and olive oil
Gault&Millau puts the spotlight on desserts that celebrate products that smell like summer. For this first episode, olive oil also perfumes sweet pleasures...
Gault&Millau Tour Bretagne 2023
On Monday June 26, Gault&Millau presented its latest guide to the Brittany region, rewarding the region's chefs and culinary professionals.The event took place at the Château d'Apigné in Rennes. The day before, winners and Gault&Millau partners attended a dinner at Le Ciel restaurant in Rennes, where chef Jean-Marie Baudic was accompanied by Julien Rault, chef of the EssenCiel restaurant in Fougères.
A pastry chef, a scientist, a collaborator
When physics is put to the service of patisserie, the tasting experience becomes as disconcerting as it is delicious. Between the young pastry chef at Onor, Thierry Marx's new restaurant, Pierre Perrin, and physical chemist Raphaël Haumont, researcher at the French Center for Culinary Innovation and professor at Paris-Saclay University, a conversation takes place in which centrifuges, rotary evaporators, ultrasonic tanks and vacuum techniques become the pastry chef's new utensils. Two complementary universes with a common thread: ingredients, understood as close as possible to the molecules that make them up, for a new, committed vision of tomorrow's desserts. High-flying gourmet conversation!
Vacherin cheese
Gault&Millau continues its sweet conquest with a monument to French patisserie. A new episode dedicated, this time, to the vacherin.
Gault&Millau Tour Nouvelle-Aquitaine 2023
On Monday June 5, Gault&Millau presented its latest guide to the Nouvelle-Aquitaine region, rewarding the region's chefs and culinary professionals.The event took place at the Palais de la Bourse in Bordeaux. The day before, award winners and Gault&Millau partners attended a dinner at Bordeaux restaurant Le Gabriel, where chef Alexandre Baumard was accompanied by Vivien Durand, chef at Le Prince Noir, in Lormont.
Un pâtissier, un artiste: a collab
Gault&Millau begins a series of "sweet" cross-portraits to share the behind-the-scenes story of two creative partners. Far from being a commission, these collaborations are born of a conversation, a dialogue in total freedom. Here's a very sweet exchange between Fabien Rouillard, pastry chef in Paris, and Gérard Audinet, director of Les Maisons de Victor Hugo, in Paris and Guernsey.
Gault&millau Tour Occitanie 2023
On Monday May 15, Gault&Millau presented its latest guide to the Occitanie region, rewarding the region's chefs and culinary professionals.The event took place at Mas Tolosa, Toulouse. The day before, the winners and Gault&Millau partners had taken part in a dinner at Des Roses et des Orties, in Toulouse, by Yannick Delpech and Aziz Mokthari.
