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10 not-to-be-missed addresses in Blois
With its ancient alleyways, towering château and riverside quays, Blois exudes all the joie de vivre of the Loire Valley. Here are our ten addresses for enjoying the best of the town, which is also an ideal stopover for visiting Chambord and Chenonceau.
NEWS
City Guide & Walks
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10 not-to-be-missed addresses in Blois
With its ancient alleyways, towering château and riverside quays, Blois exudes all the joie de vivre of the Loire Valley. Here are our ten addresses for enjoying the best of the town, which is also an ideal stopover for visiting Chambord and Chenonceau.
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News & Events
In his latest menu, this 2-toque chef makes a nod to the film Matrix
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In his latest menu, this 2-toque chef makes a nod to the film Matrix
Accustomed to offering multi-sensory experiences in his restaurant SON', in Bordeaux, Sylvain Renzetti surprises once again by integrating a reference to the film Matrix into his menu. The chef tells us more.
Where to find a good Pont-l'Evêque?
Pont-l'Évêque, the famous cheese from Normandy, seduces with its creamy texture and rich taste. Discover the best places to taste this delicacy.
Jessica Préalpato's good addresses
Jessica Préalpato, former pastry chef at the Plaza Athénée and currently a taster at the San Régis hotel, reveals her good addresses for buying infusions, cheese and plum oil.
Les Prés, a hotel of calm, luxury and serenity
Inaugurated just two months ago, this former hunting lodge nestled in the heart of the Perche region is already attracting rave reviews. The credit goes to the elegance of its renovation, the delights of its cuisine, but above all to its ideal family home spirit. Intimate, cosy and cheerful all at once.
Johnnie Walker's temple
In the heart of Edinburgh, the world's best-selling whisky brand has dedicated an entire building to its celebration, with immersive tastings, gourmet pairings and a rooftop bar terrace!
Paris Normandie guide: available October 3, 2024
The 2025 edition of the Normandy guide is now on sale. New restaurant addresses, gourmet itineraries, portraits... Discover the riches of the Normandy region.
These chefs grow mushrooms under their restaurants
Florent Pietravalle and Maxime Thomas have their own mushroom beds in the cellars beneath their restaurants. They explain why they made this unusual choice.
From ephemeral to sustainable: the rise of these chefs to their own restaurant
Some chefs don't follow a "traditional" career path. Instead, they gather experience in short-lived residencies in France or elsewhere before setting up their own restaurant. Find out more!
A chef, Yorick Tièche, and a market gardener, Bastien Bosio, in the service of taste
In the midst of his confinement and wondering how to develop his cuisine and his profession, the idea of a vegetable garden came to chef Yoric Tièche. It is now essential not only to his cooking, but also to his personal balance.
In the regions, these great restaurants are also pastry counters.
From Blois to Provence, the finest gourmet restaurants have nothing to envy Parisian palaces when it comes to pastry expertise. The only difference? We don't always know that they're also recommended addresses for afternoon tea.
Tomorrow's chefs
Gault&Millau Tour Normandie 2024
On the occasion of the presentation of the latest guide dedicated to the Normandy region, Gault&Millau honored the chefs and players in these territories this Monday, September 30, 2024.The event took place at the Dôme in Deauville. The day before, winners and Gault&Millau partners attended a dinner at Les Impressionnistes restaurant in La Ferme Saint Siméon by Chef Matthieu Pouleur, accompanied by Chefs Clémence Goupil and Alex Néel.
"Correspondances", Hugo Roellinger's first book
Hugo Roellinger, chef at Le Coquillage restaurant in Saint-Méloir-des-Ondes, is releasing his first book this autumn 2024. Discover "Correspondances", a book that goes far beyond a simple collection of recipes.
Franco-German friendship with four hands
Le Meurice restaurants Alain Ducasse and Tantris celebrate in their own way a friendship that is sometimes challenged, but unshakeable. Amaury Bouhours, executive chef at the Parisian restaurant, and Benjamin Chmura, chef at the legendary Munich restaurant, have come up with a four-handed menu, which we have previewed.
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