Gault&Millau's news
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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.
Le Cise in Ault: a charming hotel between sea and cliffs
Sleeping at the end of the world, with only the sound of the waves and wind and the horizon as your only viewpoint. Le Cise à Ault offers all this without ostentation between Le Tréport and the Baie de Somme.
Toquicimes: the mountain food festival returns soon
Toquicimes, the mountain food festival in Megève looks forward to its 6ᵉ edition October 20 to 22, 2023, the Toquicimes festival returns with a farm theme. Here's everything you need to know.
How a Couple Built One of the Most Beautiful Coffee Houses
After stumbling upon the coffee business by chance, Vincent and Barbara Ballot built a thriving family business in their hometown in Haute-Saône, specializing in coffee, tea, and herbal teas. For 30 years, they have remained true to a philosophy centered on taste and quality.
Roquefort: the age-old secret of the "king of cheeses" finally revealed?
The undisputed star of the Occitanie region, enjoyed the world over, Roquefort cheese often has a place on a platter. Made since the dawn of time, it is the pride of a village made famous by a landslide.
This forgotten Beaujolais cru could well become a world model
Total grassing, 240 trees planted per hectare in the heart of the vines, pulling out vines to make room for them... At Château de Javernand in the Chiroubles appellation, Pierre Prost and Arthur Fourneau are rethinking everything to revive their soil and produce fresh, silky wines.
Poitou Chèvre: Regional know-how inspires gastronomy
For generations, Poitou Chèvre has strived to preserve what is essential: taste, simplicity and respect for the product, to offer cheeses that tell a story with every bite
Agroforestry to reenchant the Château de Javernand
Total grassing, 240 trees planted per hectare in the heart of the vines, pulling out vines to make room for them... At Château de Javernand in the Chiroubles appellation, Pierre Prost and Arthur Fourneau are rethinking everything to revive their soil and produce fresh, silky wines.
Salon du Chocolat 2025: Gault&Millau creates a new space!
To celebrate its 30th anniversary, the Salon du Chocolat is renewing itself. It welcomes the Gault&Millau Chefs' Village: a new space where great names such as Matthias Marc and Pascal Barbot will be cooking live.
10 hotels easily accessible without a car
These hotels and guesthouses have one thing in common: they're all accessible by train, so there's no need to bring your own car! It's a different way to travel, one that's gentler and free of traffic jams.
