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Summer tables, ephemeral tables
It's a time of culinary temptation. In this age of nomadic chefs, we give in to temptation. We'd be wrong to deprive ourselves: these lunches, like these dinners, will only last the space of a summer.
Sweet delicacies and olive oil
Gault&Millau puts the spotlight on desserts that celebrate products that smell like summer. For this first episode, olive oil also perfumes sweet pleasures...
Cider tasting at Gault&Millau's Atelier du Goût
Cider is a noble beverage with a history stretching back thousands of years, since the Egyptians, and later the Romans, were familiar with juice fermentation. Cider thus appeared throughout the Mediterranean basin at roughly the same time as wine. Cider is made wherever there are apple trees, and today this fermented apple juice has earned its letters of nobility, making it one of the most interesting lightly alcoholic beverages, thanks to the variety and richness of its flavours, derived from the varieties of apples used and the methods of production. As with many farmhouse products, the overall quality of Breton cider is improving. While the reputation of "crêperie cider" served in bowls to tourists is still widespread, it's clear that local initiatives are bearing fruit. Many producers are now finding outlets in the quality foodservice sector. As a result, consumers are becoming more demanding, and producers are naturally committed to quality. For example, Hugo Roellinger, Gault&Millau Chef of the Year 2022, is working hard to promote cider in his restaurants, while Bertrand Larcher's Breizh Café showcases over 50 artisanal ciders. Cidre de Bretagne has been a PGI since 2000, Cornouaille an AOP/AOC, and Royal Guillevic a Label Rouge.
The 10 that make up Aix-en-Provence
With its fountains, churches and palaces testifying to its past grandeur, Aix-en-Provence is without doubt one of France's most beautiful cities. And one of the most sought-after, because it has always been able to look ahead. The proof is in the 10 things that make Aix an Eden.
Christophe Lemaire, expert in spices
Scouring the world in search of small producers and the best cultivars, collecting the most authentic recipes to faithfully reproduce their blends, returning to the source of curries: Christophe Lemaire collects the best spices in his Paimpol laboratory, which he "triturates" (that's the term) like an alchemist.
Coup de feu : Margot Duffort
Meet Margot Duffort, sommelier at Le Gindreau in Saint Médard: the winner of the Occitanie sommelier trophy.
Christophe Bacquié: happy in his farmhouse
He has left behind the enviable comfort of a large kitchen in a large house to open, with his wife Alexandra, a Provencal house with chambres d'hôtes and tables d'hôtes. It's a radical change of gear, and well worth a visit to Les Eydins.
Tomorrow's chefs
Gault&Millau Tour Bretagne 2023
On Monday June 26, Gault&Millau presented its latest guide to the Brittany region, rewarding the region's chefs and culinary professionals.The event took place at the Château d'Apigné in Rennes. The day before, winners and Gault&Millau partners attended a dinner at Le Ciel restaurant in Rennes, where chef Jean-Marie Baudic was accompanied by Julien Rault, chef of the EssenCiel restaurant in Fougères.
Summer tables, ephemeral tables
It's a time of culinary temptation. In this age of nomadic chefs, we give in to temptation. We'd be wrong to deprive ourselves: these lunches, like these dinners, will only last the space of a summer...
Chef Dominique Crenn takes Paris by storm
Thirty-five years after leaving his native Brittany, Dominique Crenn is back in France. On July 1, the star chef from San Francisco, with his gourmet restaurant Atelier Crenn, opens a restaurant in Paris that pays tribute to California's cultural diversity. It's called Golden Poppy, after the emblematic flower of the American state that adopted it. We meet at the Hotel La Fantaisie, in the heart of Paris.
Coup de feu : Coline Faulquier
Coline Faulquier is the chef at the Signature restaurant in Marseille. Her speciality is aioli, with different recipes depending on the season.
Ice cake
Somewhere between a pastry and an ice cream cone, the ice cream cake is making a remarkable comeback. Ideal for summer, but before you try it, get rid of all your preconceived ideas!
Comics and gastronomy: a story of good taste!
No, we're not talking about gastronomy and pantagruelian meals in "Asterix" alone! The two universes met as early as the 20s, in the last century. In fact, comics and gastronomy go hand in hand!
A pastry chef, a scientist, a collaborator
When physics is put to the service of patisserie, the tasting experience becomes as disconcerting as it is delicious. Between the young pastry chef at Onor, Thierry Marx's new restaurant, Pierre Perrin, and physical chemist Raphaël Haumont, researcher at the French Center for Culinary Innovation and professor at Paris-Saclay University, a conversation takes place in which centrifuges, rotary evaporators, ultrasonic tanks and vacuum techniques become the pastry chef's new utensils. Two complementary universes with a common thread: ingredients, understood as close as possible to the molecules that make them up, for a new, committed vision of tomorrow's desserts. High-flying gourmet conversation!
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