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Alan Geaam opens Qasti Green, his new vegetarian restaurant
In January 2024, Alan Geaam will open a new restaurant dedicated to Lebanese vegetarian cuisine. The chef has already unveiled some of the dishes that will feature on the menu.
NEWS
News & Events
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Alan Geaam opens Qasti Green, his new vegetarian restaurant
In January 2024, Alan Geaam will open a new restaurant dedicated to Lebanese vegetarian cuisine. The chef has already unveiled some of the dishes that will feature on the menu.
NEWS
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The 5 natural fizzes you need to end 2023 on a high note
End-of-year festivities often rhyme with effervescence, and as there's more to life than champagne, discover our selection of natural sparkling wines, also known as "Pet Nat".
Romain Meder's good addresses
Romain Meder, chef at Domaine de Primard in Guainville, shares his tips for buying bread, vegetables and cider. Take notes!
Smoked salmon, the Gault&Millau test bench
The Gault&Millau experts have tasted a selection of smoked salmon, a festive product par excellence, but one that can be found all year round in supermarkets and artisan shops. Here are their opinions.
Why do we serve snails at Christmas?
This Christmas, Gault&Millau takes a look back at the origins of several festive dishes. The aim: to understand where these Christmas traditions come from. Now it's snails' turn!
Top 5 hotels to sleep atop a mountain
Perched at an altitude of almost 2,000m, away from the ski resorts, these five refuges offer the guarantee of the best snow, but above all a unique immersion in the heart of nature, conducive to the gentlest of disorientations....
Discover Alsace's little-known vineyards
Located at the northern end of the Alsace vineyards, in Westhoffen, Domaine Loew is committed to preserving its territory and producing increasingly gourmet wines.
Caviar de fêtes, the Gault&Millau test bench
Caviar is enjoyed all year round, but reigns supreme on our festive tables. Which one to choose? Discover our test bench.
The Black Forest, its history and our selection of the best addresses
In Germany, as in Alsace, the Black Forest is a source of inspiration for pastry chefs. Chocolate, cherry and whipped cream combine to pay homage to the dense forest of fir and cherry trees found on the banks of the Rhine.
Julien Allano opens his first restaurant in Luberon
The chef will open his first restaurant in spring 2024 in Bonnieux, in the Luberon region of France. Here's everything you need to know about Julien Allano's future restaurant.
Is vi-gétale a new way of cooking?
If the word "vi-gétale" doesn't ring a bell, you're probably familiar with the philosophy behind it. Let's take a look at this innovative and sustainable way of cooking.
Three places to find a killer Munster cheese
The origins of this famous soft Alsatian cheese, made from cow's milk, date back to the 7th century. It was born in the abbey that gave its name to the town of Munster. On the other side of the mountains, in the heart of the Vosges, it's called munster--géromé, or géromé for short, the name being an alteration of that of Gérardmer.
12 wines to enjoy over the holidays
The festive season is approaching... Gault&Millau gives you its tips on food and wine pairing. A selection of unmissable vintages, starting at 9 euros a bottle.
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