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Journey to the heart of the table
Some professional collaborations are as strong as marriages. How does this alchemy come about? Meet designer Jean-Charles de Castelbajac, who has just signed "L'Archipel Sentimental", a new collection created for Faïencerie de Gien. Attention, fragile...
NEWS
News & Events
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Journey to the heart of the table
Some professional collaborations are as strong as marriages. How does this alchemy come about? Meet designer Jean-Charles de Castelbajac, who has just signed "L'Archipel Sentimental", a new collection created for Faïencerie de Gien. Attention, fragile...
NEWS
News & Events
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Latvian crowned World's Best Sommelier 2023
On Sunday February 12, Latvian Raimonds Tomsons won the prestigious title of World's Best Sommelier 2023 in Paris. France's Pascaline Lepeltier finished just off the podium, in fourth place.
Interview with Olivier Couvin - Paul Bocuse
Olivier Couvin works alongside Gilles Reinhard in the kitchens of the Paul Bocuse institution in Collonges-au-Mont-d'Or. His cuisine? Updating the traditional dishes of his mentor, chef Paul Bocuse.
A pastry chef, an artist, a collab
To continue our series of gourmet conversations, Gault&Millau meets Jessica Préalpato, former pastry chef at the Plaza Athénée, and architect Marguerite Cordelle of Studio Kokumi, with whom she is designing the outline of her very first Paris boutique, Racynes & Mélilot, which opens at the end of January.
Endowment Jeunes Talents 2023 Northwest
The Dotation Jeunes Talents Gault&Millau (DJT) rewards and supports, with the help of its partners, the audacious who set out to create a restaurant. Gault&Millau detects and unearths those with the potential and audacity to undertake and renew the gastronomic scene in France. Here's a closer look at the DJT Nord-Ouest, which took place on Monday February 6, 2023 at the Campus des métiers Sainte-Catherine, in Le Mans.
"Soft pairing: Dry all year round
An Ifop poll in November 2022 showed that one French person in three was considering taking part in Dry January, the "month without alcohol". But this trend towards greater restraint is not just about marketing, it's also affecting top restaurants, some of which are now offering year-round à la carte tea and infusion pairings. Meet two chefs who are following in the footsteps of soft gastronomy.
Auvergne-Rhône-Alpes
Gault&Millau Tour Auvergne-Rhône-Alpes 2023
On Monday January 30, Gault&Millau presented its new guide to the Auvergne-Rhône-Alpes region, rewarding the region's chefs and culinary professionals. The event took place at Paul Bocuse's abbey in Collonges-au-Mont-d'Or.
The choice of gastronomy
They're barely in their thirties, and have often acquired extensive experience in large, beautiful, multi-talented establishments. Today, they have opened or are running their own restaurants, making the choice of gastronomy. Gault&Millau presents a series of interviews with young chefs whose approach proves that haute cuisine is still the stuff of dreams, but that rigor and ambition are also a driving force for some of those embarking on this profession. Let's continue with Édouard Chouteau, from the 3-toque restaurant La Laiterie, in Lambersart.
The great breakthrough of yellow wines
Like every year, La Percée du Vin Jaune celebrates the release of the new vintage of Vin Jaune. From February 3 to 5, over 25,000 people will flock to the village of Voiteur in the Jura to celebrate the 2016 vintage. To mark the occasion, Gault&Millau presents its three tasting favorites.
Cocottes are all the rage!
Now you can cook poulard, roast and other dishes to perfection! Just as at home on the stovetop as on the table, the cocotte is easy to use and relaxed.
Biltoki: the halles revival
Since 2015, Basque company Biltoki has made food its playground, opening hybrid food and gourmet halls all over France. We come here to shop, dine and taste the renewed charm of these "bellies" of yesteryear.
A cocoon at the top
One of the resort's most prestigious hotels. After two years of intense restoration, Le Fitz Roy reopened its doors at the end of 2022, now combining the Savoyard spirit with all the codes of contemporary hospitality.
Fourme de Montbrison, tasting at the Atelier du Goût
Its cousin, Fourme d'Ambert: Fourme d'Ambert production is similar to that of Montbrison. The main differences are in the salting process (for Montbrison, it's the milk that's salted; for Ambert, it's the curd) and in the preparation: fourme d'Ambert is first cut into cubes, then stirred before being molded, which gives it a different appearance, with less compact, loose pieces.
Sirha: happy winners
Sirha has come to an end, a time of reckoning for some - let's not forget that it's all about doing business and making deals - and of taking stock for others. It's also a time of joys and disappointments for all the participants in the many competitions held during the show, including the highly prestigious Bocuse d'Or. Here's a look back at five crazy days in Lyon, the world capital of gastronomy.
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