Gault&Millau's news
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Niche honeys produced in the Sarthe region and prized by haute gastronomie
In Bonnétable, Sarthe, Patrick Cholet has found his vocation. Far from the offices of the oil group for which he worked for 15 years, it was with the bees that he undertook a reconversion. His exceptional honeys, reflecting the landscapes and terroirs of the Perche region, are now prized by connoisseurs and chefs alike, both in France and abroad.
Julien Dumas' good addresses
Committed to sustainable cooking that respects the living world, Julien Dumas, chef at Le Pergolèse restaurant in Paris, cultivates strong ties with his producers. From the Perche to the Gironde estuary, the chef reveals the good addresses that fuel his creativity.
