Gault&Millau's news
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Where can you get a good calf's head?
Want to rediscover a classic of French cuisine? Here are a few great places to enjoy a calf’s head prepared just right.
Académiciens Gault&Millau: three new members join the ranks
The Gault&Millau Academicians are an assembly of chefs selected by the gastronomic guide for their excellence and contribution to French gastronomy. Three new members will join in 2024.
Cidered beef: when cider becomes the secret ingredient of exceptional meat
At the P'tit Clos Normand in Rives-en-Seine, François-Xavier Craquelin sublimates beef with an unusual ingredient: cider. The typical Norman beverage slightly influences the taste of the meat, making it unique and typical of the region.
What is Élodie de Oliveira's committed neo-bakery?
Five years ago, a baker unlike any other set up shop in Fécamp, in the heart of the Côte d'Albâtre. A professional convert, amateur photographer and sourdough enthusiast, Élodie de Oliveira opened what we call a neo-bakery in 2018, an authentic place that reconnects with the bonds created by bread.
