Gault&Millau's news
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Margot Lecarpentier, the Alain Ducasse Group's new mixologist
Margot Lecarpentier, head of the Combat bar in the Belleville district of Paris, is now the head mixologist for the Alain Ducasse Group. Here's what she's up to.
Tom Meyer named chef of La Chèvre d'Or
Following the announcement of Arnaud Faye's departure from La Chèvre d'Or to the Bristol Paris, the name of his successor has been revealed. His successor is Tom Meyer, Meilleur Ouvrier de France at the head of the Granite restaurant in Paris.
Champagne Nicolas Feuillatte recreates its "Rue des Bulles" for Christmas
In December, Nicolas Feuillatte transforms the Rue des Martyrs in Paris into the "Rue des Bulles". Just the thing to bring a little magic into the air in the run-up to Christmas.
Ginsiders 2023: the world of Gin opens its doors to you from October 6 to 8 in Paris
Gin lovers? It's almost time to head to Ginsiders, the trade show dedicated to this spirit. This year, it will be held at the Carreau du Temple in Paris. Not to be missed.
Olympic Games 2024: pride and honour for the three chefs in charge of feeding the athletes
Three chefs have been chosen to feed the athletes who will be at the Olympic Village during the Paris 2024 Games, an exceptional showcase for French gastronomy. They tell us about it.
With her Bourrache wine cellar, Indra Carrillo is changing the way we look at women winemakers
Indra Carrillo, already at the helm of La Condesa in Paris, has just opened Bourrache, a dining cellar where the wine is selected according to very precise criteria. He tells us all about it.
Manu Buffara, the Brazilian touch at Printemps Haussmann
The chef will soon be signing the menu of the Bleu Coupole restaurant at Printemps Haussmann. Here's everything you need to know about this renowned Brazilian chef.
Competition "bio
The 26th Concours International des Vins Organiques et en Conversion took place on Monday May 9 in Paris. The program featured 634 organic wine samples from 13 countries around the world. This international competition, founded in 1996 by Pierre Guigui, a member of the Gault&Millau tasting committee, aims to highlight organic, biodynamic and in-conversion wines. Since this year, it has been organized by Armonia, a company specializing in the organization of wine and spirits competitions. 200 medals were awarded by the jury, which included Gaul&Millau. Among the gold medal winners, we have selected a few whites and reds that are a must-taste.
Chefs go grocery shopping
From a simple shelf in a corner of the restaurant to an entire boutique, for some chefs, the grocery store has become a manifesto, a natural extension of their approach, and even a focus for the development of their business. For many, it was during the confinements that the need and desire arose to offer not only takeaway dishes, but also fresh produce or groceries, thus enabling their customers to benefit from the close ties they maintain with their producers and artisans.
Make a big deal of it!
They're back with a vengeance! Yes, but there's flan and there's flan... Gone are the industrial cream powders stuffed with colorants and additives, and the resulting flans, elastic, doughy and tasteless. Quality ingredients are back in force: fresh eggs, whole milk, cream and vanilla, on a homemade shortcrust or sometimes flaky pastry made with quality butter. Whether you're looking for a traditional version or a more "flantasmatic" one, here's our selection of the best boutique flans around!
