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Would you like some more caviar?
How to enjoy caviar? On blinis or toast? Barely topped with a cloud of sour cream, a hint of butter - unsalted, unfortunate! or Russian-style with malossols? Purists will tell you that this rare egg needs no artifice. All it needs is a special spoon..
NEWS
Food & Health
See More
Would you like some more caviar?
How to enjoy caviar? On blinis or toast? Barely topped with a cloud of sour cream, a hint of butter - unsalted, unfortunate! or Russian-style with malossols? Purists will tell you that this rare egg needs no artifice. All it needs is a special spoon..
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News & Events
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News & Events
From starter to dessert, here are 12 exceptional champagnes for a festive meal
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News & Events
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From starter to dessert, here are 12 exceptional champagnes for a festive meal
It's often forgotten, but champagne goes well with any dish. It's possible to create a complete meal, from aperitif to dessert, by choosing the right champagnes. The key is to vary the profile for each stage. Here's a roundup of 12 favorites to discover during tastings.
La Madeleine, its history and our best addresses
Discover the gourmet history of the iconic madeleine cake, and our best addresses for savouring the most delicious creations!
Guy Savoy in 5 dishes
To better understand and appreciate Guy Savoy's culinary universe, Gault&Millau invites you to (re)discover 5 emblematic dishes from his career. And no, artichoke and truffle soup isn't one of them!
Thibault Nizard is the new chef at the Auberge des Templiers
Former world hare à la royale champion Thibault Nizard becomes the new chef at the Auberge des Templiers in Boismorand. His adventure begins on December 5, 2024.
Yannick Alléno gives up burgers and opens a Japanese restaurant in Beaupassage
Yannick Alléno inaugurates Izakaya Dassai, a new Japanese restaurant in the Beaupassage district of Paris, replacing his former Père & Fils, Burger par Alléno.
Romain Hénin, a new-generation winemaker
A winemaker based in Aÿ-Champagne, Romain Hénin is part of a new generation of Champenois who are striving to make cleaner champagnes.
Design for the gastronomic experience
Creating an experience. It's the word on every gastronomic chef's lips. And to achieve this, they spare no expense, as everything contributes to making the meal an exceptional moment, including inviting other disciplines to the table.
What happens in our brains when we taste wine?
The taste of wine is perceived by our nose and mouth, but it's thanks to our brain that we can visualize it. In this complex mechanism, the sensory system is easily influenced.
Sophie Reigner's good addresses
Sophie Reigner, chef at the Iodé restaurant in Vannes, reveals the names of five producers she particularly likes in the Gulf of Morbihan.
Marion Graux: the potter who shapes the emotions of great tables
Marion Graux transforms earth into poetry, creating tableware that enchants the tables of private individuals and top French chefs alike. Interview
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