NEWS
Craftsmen & Know-How
See More
Chocolate fondant, its history and our selection of the best addresses
Chocolate fondant is undoubtedly one of France's favorite desserts. Here are five good places to try it.
NEWS
Craftsmen & Know-How
See More
Chocolate fondant, its history and our selection of the best addresses
Chocolate fondant is undoubtedly one of France's favorite desserts. Here are five good places to try it.
NEWS
News & Events
See More
Alexandre Gauthier opens a temporary restaurant in Paris
For a few days in April, Alexandre Gauthier will be offering his cuisine at an undisclosed location in Paris's 8th arrondissement. Here's what the chef, named 2016 Chef of the Year, has to offer.
What has become of the new kitchen since 1973?
Like all revolutions, this one didn't happen overnight. And while what has come to be known as "nouvelle cuisine" dates back to 1973, exactly 50 years ago, the movement behind it is both much older and much deeper. In music, cinema and most of the arts that could be described as entertainment, the hour had sounded a few years earlier, and the tremors lasted well into the 1970s. And where do we stand today? Should the table be turned again?
Hélène Darroze's good addresses
Hélène Darroze, head of several restaurants in France and England, reveals her five favorite places to buy fish, goat's cheese and asparagus.
Nicolas Cloiseau x Frédéric Bau: the new Maison du Chocolat patisserie
La Maison du Chocolat unveils its new collection of chocolate pastries, the brainchild of an extraordinary duo: Nicolas Cloiseau, Creative Director of La Maison du Chocolat, and Frédéric Bau, pastry explorer at Valrhona.
Here's where to find the world's best chocolatine (in France, of course).
The best chocolatine (or pain au chocolat for others) is French! It was a baker from Gers who won the world cup on Sunday March 10, 2024.
On the chocolate trail
Although chocolate is now widely recognized as a staple food, its manufacture - based on the harvesting and processing of its raw material, the cocoa bean - involves a multitude of players in a concentrated and competitive international market. Today, the industry's future lies in its ability to meet the social and environmental challenges inherent in its historic business model.
Enjoy a 4-hands, 5-chefs menu
On March 25, 2024, two talented chefs will join forces to offer a four-handed lunch and dinner. Discover their names and the menu.
Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2024
On the occasion of the presentation of the latest guide dedicated to the PACA region, Gault&Millau honored the chefs and players in these territories on Monday, March 11, 2024.The event took place at the Palais de la Bourse in Marseille. The day before, winners and Gault&Millau partners attended a dinner at the restaurant Le K du Château de la Gaude in Aix-en-Provence, hosted by chef Matthieu Dupuis-Baumal.
Justin Schmitt named Grand of Tomorrow 2024 for the Provence-Alpes-Côte d'Azur-Corse-Monaco region
Château Eza chef Justin Schmitt was named Grand of Tomorrow at the Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2024.
Virginie Basselot, Gault&Millau d'Or 2024 for the Provence-Alpes-Côte d'Azur-Corse-Monaco region
During the Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2024, chef Virginie Basselot was named Gault&Millau d'Or. Here's her reaction.
Ramadan: new sweet addresses that modernize Oriental flavors
As we break the fast, a new generation of talented pastry chefs is dusting off sweet traditions.
Cristhian Ohnet in 5 pastries
Cristhian Ohnet, head pastry chef at La Mirande in Avignon, has selected five desserts that he believes perfectly represent his world. Discover the creations of this talented young Bolivian, from whom you won't hear the last.
PARTNERS
See More
PARTNERS
See More
