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Do you know the history of the pepper mill?
It's a buccaneer's spice, a Lilliputian pebble that you roll between your fingers to extract flavors as powerful as they are volatile. For a long time, pepper was coarsely ground, until the industrial revolution provided cooks with the perfect utensil for grinding it: the grinder.
NEWS
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Do you know the history of the pepper mill?
It's a buccaneer's spice, a Lilliputian pebble that you roll between your fingers to extract flavors as powerful as they are volatile. For a long time, pepper was coarsely ground, until the industrial revolution provided cooks with the perfect utensil for grinding it: the grinder.
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Tables & Chefs
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Tables & Chefs
Xavier Thuizat & Thierry Wasser, two noses for a unique menu
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Tables & Chefs
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.
The Bernard Loiseau Group unveils two new products at Saulieu
The Bernard Loiseau group is offering two new restaurants in its home town. Both are in line with the company's commitment to making its culinary experience more accessible.
The Belle-Hélène pear, its history and our best addresses
Poire Belle-Hélène, an iconic French dessert, combines poached pears, vanilla ice cream and chocolate sauce. Created by Escoffier in 1864, here are some of the best places to enjoy it.
For his 10th anniversary at the Pavillon Ledoyen, Yannick Alléno bets on a historic dinner
On May 29, 2024, a unique evening will be held to celebrate the 10ᵉ anniversary of the Alléno Paris restaurant. The dinner will be marked by the presence of a famous history buff, who will come to preside over the event.
After the Bristol, Éric Frechon has found his new adventure
On February 27, 2024, Éric Frechon's adventure at Le Bristol came to an end. After 25 years with the establishment, Épicure's chef (4 toques) had his eyes set elsewhere. As we now know, he has left the gloom of Paris for the Mediterranean.
Lise Périssat wins the Ruinart Sommelier Challenge 2024
On Monday May 13, 2024, Maison Ruinart held its annual "Sommelier Challenge" competition at the Plaza Athénée hotel. Nineteen sommeliers from all over France faced an intense challenge.
Gault&Millau Tour Occitanie-Andorre 2024
On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.The event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.
Stéphan Paroche and Justine Viano named Grands de Demain 2024 at the Gault&Millau Tour Occitanie
Stéphan Paroche and Justine Viano, chefs at La Table de Castigno in Assignan, were awarded the title of Grand de Demain at the Gault&Millau Tour Occitanie 2024. Read their reaction.
When the kitchen becomes a bar
No longer do we hide the ovens we can't see - quite the contrary! The kitchen now opens up to offer a show for the audience. Depending on how it's laid out and arranged, the show takes on a different flavour. Here's a look at kitchens transformed into... counters!
Whether you're a wine and spirits connoisseur or an expert, this introductory course may be of interest to you.
Back to school for wine-loving adults. That's the idea behind Le Cordon Bleu Paris, which offers an introductory course in wines and spirits organized in the form of classes and tasting workshops.
The 10 addresses that make up Cabourg
A favorite refuge of Marcel Proust, it's the most romantic seaside resort on the Côte d'Azur and, above all, one of the most seductive, with its immense beach, Belle Epoque villas and flower-filled gardens. Cabourg is THE perfect destination for a seaside getaway...
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PARTNERS
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