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Live cooking, up-to-the-minute precision: the Accents experience reinvented
The three-star restaurant Accents Table Bourse has been given a facelift. Beyond the aesthetics, this change also improves the customer experience.
NEWS
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Live cooking, up-to-the-minute precision: the Accents experience reinvented
The three-star restaurant Accents Table Bourse has been given a facelift. Beyond the aesthetics, this change also improves the customer experience.
NEWS
News & Events
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News & Events
Stephan Paroche and Justine Viano open a new chapter in Béziers
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Stephan Paroche and Justine Viano open a new chapter in Béziers
The former duo from La Table de Castigno now head up the kitchens at the Calice restaurant in Béziers. The location may have changed, but their cooking philosophy remains the same.
Cédric Grolet takes the sweet reins at Hôtel de Paris Monte-Carlo
Cédric Grolet moves to Monaco, where he becomes Executive Pastry Chef at the Hôtel de Paris Monte-Carlo. A new gourmet address will open its doors this summer, in the heart of the legendary palace.
Patrick Raingeard opens a new restaurant with his son in Sclos de Contes
After thirteen years at Cap Estel, Patrick Raingeard is turning over a new leaf. At the beginning of May 2025, the 3-toque chef and his son will open Père & Fils in the hills above Nice.
Chef Éric Guérin exhibits his sketches in Arles
In Arles, Éric Guérin reveals another facet of his world. His kitchen sketches are on show at the Festival du Dessin, in a group exhibition celebrating the links between art and gastronomy.
Why do we say "mouth-watering"?
The French language is rich in expressions whose meaning and origin we sometimes ignore. Where does the expression "avoir l'eau à la bouche" come from? Here are some explanations.
Steve Dolfi x Inès Mélia: a chocolatier, a ceramist, a collab'
For Easter, À la Mère de Famille has teamed up with Inès Mélia to create a unique collection based around the egg. Steve Dolfi, one of the chocolate factory's owners, and the artist tell us more.
Did you know that the Ritz Paris is featured in over a hundred literary works? Discover all the secrets of this Parisian hotel
Every month, Gault & Millau immerses you in the story of a great Parisian palace. In March, immerse yourself in the story of one of Paris's most luxurious hotels: the Ritz Paris.
Did you know about sea truffles? Seaweed with a truffled taste
What if you used seaweed to give your dishes a truffle-like flavour? It's possible! Discover Vertebrata lanosa, a sea vegetable nicknamed "the sea truffle".
Cédric Burtin in 5 dishes
At Saint-Rémy, Cédric Burtin pays delicate homage to his Burgundy roots. The chef reveals five dishes that he believes perfectly represent his world.
The meaning of hospitality
From Alain Ducasse, whom we met recently to whom we spoke about Le Grand Monarque, this immediate question: "Are they still the Jallerats?" And that says it all! A house, a name, a history..
Breakfast, chef!
Some love it, others shun it (the famous intermittent fasting!) and, for most, it's made up of habits that are hard to break. For many guests, this first meal of the day is the last moment of their stay with a chef. Providing room and board implies that chefs take an interest in it, even if it's often a headache and a real logistical challenge. Meet 3 hotel chefs who go to great lengths to make sure you wake up feeling refreshed.
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