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Michel Sarran x Partouche: united in the service of French excellence
Chef Michel Sarran joins forces with Groupe Partouche to strengthen the culinary offer in casinos, but not only. Find out more about this partnership.
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News & Events
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Michel Sarran x Partouche: united in the service of French excellence
Chef Michel Sarran joins forces with Groupe Partouche to strengthen the culinary offer in casinos, but not only. Find out more about this partnership.
NEWS
Tables & Chefs
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Charles Coulombeau's good addresses
Charles Coulombeau, chef at La Maison dans le Parc in Nancy, reveals his five favourite places to buy bread, flour and snails!
Discovering Breton tea
The aptly named Émile Auté grows and processes tea leaves for infusion between Finistère and Morbihan. This expert now supplies some twenty top restaurants in France, whose teams he trains in the "tea ritual", a step that enables them to appreciate the particularity of Breton teas, reflections of a specific terroir.
Chef Tony Xu takes the helm at the Shangri-La Paris's Chinese table
Interpreting the splendor of Chinese cuisine right in the heart of Paris's 16ᵉ arrondissement: that's the challenge awaiting Tony Xu, new chef at the Shang Palace. From the famous Peking duck to lesser-known local specialties, Tony Xu's dishes will soon be available to sample.
Tomorrow's chefs
Gault&Millau Tour Bretagne 2024
On the occasion of the presentation of the latest guide dedicated to the Brittany region, Gault&Millau honored the chefs and players in these territories on Monday June 3, 2024.The event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at Domaine Le Mezo, hosted by chefs Emmanuel Kouri, Florent Legros, Kevin Gatin and Franck Geuffroy.
A fleeting encounter between David Gallienne and Impressionism
To mark the 150th anniversary of Impressionism, chef David Gallienne takes the helm of a new ephemeral table. Make way for gastronomy inspired by master paintings.
Cristina and Pierre Chomet open a new restaurant with Catalan accents
After Ambos in 2022, it's Tina's turn to open its doors. The new showcase opened in the same location as the couple's first address. A new restaurant with world flavours
What will the athletes eat during the Olympics?
The deadline is fast approaching, and no fewer than 14,500 athletes will be packing their bags in the Olympic Village. So how is this XXL canteen organized, combining French excellence and nutrition?
Rice, a grain named desire
The third most widely grown cereal in the world, alongside wheat and maize, rice, although inevitably associated with the Asian continent, is now produced and consumed all over the world. The many challenges facing this food crop par excellence are crystallized around its production, even as the industry seeks to achieve sustainability.
The 10 addresses that make up Saint Rémy de Provence
Saint-Rémy is one of Provence's most captivating towns, nestling behind ancient ramparts, secret alleyways, sublime Renaissance residences and the omnipresent memory of Vincent Van Gogh. Discover it as quickly as possible, with our 10 top picks.
This little-known kitchen utensil will surprise you
The kitchen is full of instruments, whether for cooking or cutting. But some of them are little-known and can prove surprisingly practical.
Our best pastry chef of 2017 is now best pastry chef of the world 2024
The climb continues for Nina Métayer, Gault&Millau's 2017 Best Pastry Chef of the Year. On the night of June 5-6, 2024, she won the title of World's Best Pastry Chef at a ceremony in Las Vegas.
Where to get some height in Paris
A veritable fashion phenomenon since the 2010s. Every spring, rooftops blossom on the rooftops of Paris, dramatically altering the urban landscape and offering irresistible, sometimes even vertiginous panoramas.
Sport & chefs: on your marks, get set, fire... Get set!
In their own way, the grandes toques are everyday athletes. Their place in the Olympic Torch Relay is not stolen, as there is a close link between the catering professions and sporting competition. In fact, many chefs have incorporated physical activity into their schedules.
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