Gault&Millau's news
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Spring is a time for watering!
Spring is here, and with it a host of events to promote wines, beers and other spirits. Here's our selection for April.
Chocolatiers, bean to bar
Of the 3,000 chocolatiers in France, less than 2% make their chocolate from cocoa beans, the vast majority using couverture chocolate to melt for their creations. But following in the footsteps of Bernachon, Pralus and Bonnat, young chocolatiers are once again breaking new ground. Zoom in on 5 chocolatiers who are putting the cocoa bean back in the spotlight.
