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Gault&Millau Tour Centre Val de Loire 2023
To mark the presentation of its latest guide to the Centre Val de Loire region, Gault&Millau honored the region's chefs and food service professionals on Monday March 13.The event took place at the Domaine de la Fouardière in Mulsans (Blois). The previous evening, the winners and their partners had taken part in a dinner created by Christophe Hay in his Fleur de Loire restaurant.
A chocolatier, a designer: a collab
Gault & Millau continues its series of "sweet" cross-portraits, sharing behind-the-scenes stories of how two designers came together. Far from being commissioned, these collaborations are born of a conversation, a dialogue, an exchange in total freedom. Gourmet conversation between Pierre Marcolini, chocolatier, and Charles Kaisin, designer, both of Belgian origin.
A chocolate maker, a brewer: a collab
Gault&Millau continues its series of "sweet" cross-portraits to share the behind-the-scenes story of how two designers came together. Far from being commissioned, these collaborations are the result of a dialogue, an exchange in total freedom. When Japanese chocolatier Emiko Sano meets Takara Shuzo sake brewer Ayako Tawa, the result is a beautiful product and a gourmet conversation.
Gault&Millau Tour Auvergne-Rhône-Alpes 2023
On Monday January 30, Gault&Millau presented its new guide to the Auvergne-Rhône-Alpes region, rewarding the region's chefs and culinary professionals. The event took place at Paul Bocuse's abbey in Collonges-au-Mont-d'Or.
Gault&Millau launches in Turkey
Gault&Millau strengthens its international presence and will offer its selection of the best addresses in Turkey from 2024. This is the 14th country to join the Yellow Guide editions. This new publication was announced in early January in Istanbul, at the Six Senses Kocatas Mansions hotel, in the presence of our CEO, the Deputy Minister of Culture and Tourism and a Turkish press editor.
A pastry chef, an artist, a collab
To continue our series of gourmet conversations, Gault&Millau meets Jessica Préalpato, former pastry chef at the Plaza Athénée, and architect Marguerite Cordelle of Studio Kokumi, with whom she is designing the outline of her very first Paris boutique, Racynes & Mélilot, which opens at the end of January.
Un pâtissier, un artiste: a collab
Gault&Millau continues its series of gourmet conversations with an unexpected meeting between Adrien Bozzolo, head pastry chef at the Mandarin Oriental, Paris, and Nisrine Bouazzaoui Grillié, nose at Givaudan.
The K2 Collections, Winter awakening
After months of inactivity, the resorts' seasonal establishments have just welcomed their first customers. Such is the case for Le K2 Collections hotels (three in Courchevel and one in Val-d'Isère, open from mid-December to mid-April), which, despite operating four months a year, prepare for this moment all year round. Jean-Alain Baccon and Sébastien Vauxion, respectively co-director and executive pastry chef at K2 Collections - the latter is also our Pâtissier de l'Année 2023 - explained to us, a few days before the opening, how they prepare for a new season.
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 commissioned, these collaborations are born of conversation, dialogue and free exchange. First meeting: Pierre Hermé, pastry chef, and Octave Marsal, artist, who together imagined a Christmas collection.
Gault&Millau Tour Grand Est 2022
On Monday December 5, Gault&Millau presented its latest guide to the Grand Est region, rewarding the region's chefs and culinary professionals.The event took place at the Centre des Congrès in Reims. The previous evening, the winners and their partners had taken part in a dinner designed by Philippe Mille at the Domaine des Crayères.
Gault&Millau 2023 awards ceremony
The annual Gault&Millau awards ceremony for French gastronomy took place on Monday November 28 at the Carreau du Temple, in the heart of Paris. At the same time as celebrating the 50th anniversary of the Guide Jaune, the list of 2023 winners was revealed at a warm dinner hosted by Alan Geaam (restaurant Alan Geaam), Christophe Hay (Fleur de Loire), Raphaël Rego (Oka) and Étienne Leroy (Lenôtre). The entire evening was orchestrated by Maison Lenôtre.
Beaujolais nouveau, the Gault&Millau choice
For over 70 years, Beaujolais Nouveau has appeared on the third Thursday in November. Their mantra is the idea of convivial, fruity, gourmet wines made from the Gamay grape variety. New wines are mainly vinified by carbonic or semi-carbonic maceration, which speeds up alcoholic fermentation. This November 17th marks the release of Beaujolais Nouveau 2022 from over 700 producers in the region. To mark the occasion, we present our 6 favorite tasting wines.
