Gault&Millau's news
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"From public service to the service of taste": the story of a former railway worker turned pastry chef
In his book "Des trains au vacherin", Pascal Guglielmi shares the story of his conversion. Leaving the rails behind, he now runs La Pâtisserie des Marseillais, a must-visit address in the Old Port.
Maltacina, the audacity of an ultra-local gourmet restaurant in Matheysine
In the heart of the Matheysine region, chef Kévin Mangione has taken up a challenge few would have dared to attempt: to open a gourmet restaurant where none existed before. He has opened a special, committed restaurant, where the dishes tell the story of the mountains and the people who cultivate them.
