Gault&Millau's news
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These great chefs, who had a completely different job before
Merchant navy officer, basketball player, cellist... Before making cooking their profession, these chefs had a first professional life far from the stove.
Restaurants still offering the famous dessert cart
Paris-Brest, flan, chocolate mousse, rice pudding... Why choose when you can have it all, thanks to the resurgence of the dessert cart? Here's a selection of restaurants offering this farandole that's as pleasing to the eye as it is to the taste buds.
What's the difference between champagne and crémant?
Champagne and crémant seem to have a lot in common, but what really sets these two star French sparkling wines apart?
Is altitude an Eldorado for wines?
In the face of global warming, climbing to higher altitudes to lose a few degrees and preserve the freshness of wines seems an attractive solution. But what does mountain viticulture really entail?
In the regions, these great restaurants are also pastry counters.
From Blois to Provence, the finest gourmet restaurants have nothing to envy Parisian palaces when it comes to pastry expertise. The only difference? We don't always know that they're also recommended addresses for afternoon tea.
A summer in the Alps: our not-to-be-missed addresses
While summer often rhymes with beach and warm sand, the mountains also have their summer charms when the snow melts. And, above all, it boasts a rich culinary scene, with chefs committed to their terroir.
The only sweet tea time where everything is laid out in front of you, it's here!
When you're looking for the perfect place for a tea time, Paris has no shortage of addresses. But you certainly won't find any like this one. Discover the unique experience offered by this great pastry house.
These new grape varieties you probably don't know about
Voltis, souvignier gris, floréal, solaris... Don't these grape variety names ring a bell? They're gradually making their way into the vineyard for their natural resistance to grapevine diseases, despite some misgivings.
Supplying chefs with fruit and vegetables from Rungis: an expert's challenge
How does a Rungis-based fruit and vegetable wholesaler and restaurant supplier keep up with chefs' demands? Gault&Millau interviewed Yoni Cohen, fruit and vegetable grower at Maison Emali.
Discover Tess Evans-Mialet in 5 pastries
Tess Evans-Mialet is head pastry chef at the L'Alpaga hotel in Megève. Here, according to her, are the five creations that perfectly represent her world, her evolution, and that are sure to make your mouth water.
Tailor-made vegetables from Benoît Deloffre
Benoît Deloffre loves vegetables as much as he loves life. Or maybe it's the other way around. He talks about them with a touching sincerity, a real frankness, without boasting or excess of superlatives, as close as possible to the land and his Champagne roots, in Romain, in the Reims countryside.
