Gault&Millau's news
52 results
Montélimar Nougat, tasting at the Atelier du Goût
Nougat is a very old confectionery, mentioned as early as the Middle Ages in Arabic writings. It then developed throughout the Mediterranean basin, where almond trees grow. It's called "turrón" in Spain and "torrone" in Italy. The word nougat comes from the Occitan "nogat" meaning "nut", in reference to the almond; it only became "nougat" in the 19th century.
Chocolate puts on a show!
A seasonal pleasure for some, a taste of childhood for others, we've been drinking steaming hot chocolate for centuries. Even the Aztecs attributed many virtues to it.
Whisky Live Paris 2024: the 20ᵉ edition soon at La Villette
The Whisky Live Paris event returns under La Grande Halle de La Villette in Paris at the end of September. Here's everything you need to know about the 20ᵉ edition.
A return trip to California without leaving France, the promise of this hotel
Sun, sea, palm trees and a year-round vacation feeling... Pam, a new hotel in Nice, feels like it's in California!
Culinary travel agency: food for adventure
Some travel agencies specialize in discovering a country through its culinary culture. Here's some inspiration for your next vacation.
When pastry chefs get involved in the Olympic Games
As the Olympic flame ended its journey opposite the Louvre Museum on July 26, 2024, all trades are working hard to make their Games a success. Here's a taste of their Olympic collections.
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...
Matthieu Carlin x Eric Charles-Donatien: a pastry chef, a feather worker, a collab
There's nothing to suggest that a pastry chef and a designer-plumbers would ever meet. And yet! When Matthieu Carlin met Éric Charles-Donatien, the collaboration became a matter of course!
Alan Geaam's good addresses
Alan Geaam, chef of the eponymous restaurant in Paris, reveals five good places to find good meat, cheese or wine alive in Paris.
Olivier Nasti opens his own chocolate factory, Skulptur
In November 2023, Olivier Nasti opens his first chocolate shop in Kaysersberg. Discover the gourmet program of this new showcase.
Vacherin cheese
Gault&Millau continues its sweet conquest with a monument to French patisserie. A new episode dedicated, this time, to the vacherin.
Choco, a major player in the fight against wasteful consumption
It's impossible to be a player on the culinary scene without thinking about its impact, without wanting to fight against food waste. On this September 29, World Anti-Waste Day, we're shining the spotlight on a company whose mission is to fight this battle every day. Choco works closely with foodservice professionals with its revolutionary order management application. Here's how it works.
