Gault&Millau's news
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Traveling with Your Dog: Hotels That Pamper Our Four-Legged Friends
Do you dream of traveling across the country, with the wind in your face, without ever having to leave Max on the doorstep? Good news: here are some hotels where our four-legged friends are pampered like Aristocats.
This man from Lille bet on kombucha before anyone else did
Just a stone's throw from Lille, a brewery unlike any other in the land of beer. Charles Dumeignil and Guillaume Limousin brew modern, creative, delicious, organic, and natural kombuchas under the brand name Loven—a portmanteau of “love” and “levend,” which means “alive” in Flemish.
Emmanuel Renaut in 5 dishes
Emmanuel Renaut, chef at Le Flocons de Sel in Megève, retraces the history of five dishes that are emblematic of his cuisine. A plunge into his delicate mountain world.
Fabrice Gillotte, art and matter
The man nicknamed "l'Ours" by the profession because he's allergic to the mundane, was the first, in 1991, to win the title of Meilleur Ouvrier de France chocolatier confiseur. Curious and inventive, he entered the competition with a machine that revolutionized the profession.
French know-how at the service of hotels and palaces
From the art of master glassmakers to 18thᵉ century stonemasons, from court cooks to avant-garde decorators, the hotels perpetuate an invisible heritage.
The 10 addresses that make up Trouville-sur-Mer
Discover the 10 must-visit addresses in Trouville-sur-Mer! From idyllic beaches to gourmet markets, tasty restaurants and cultural venues, immerse yourself in the authentic, vibrant soul of this charming Normandy seaside resort.
Maison Rougié: 150 years of French excellence
In Sarlat, in the heart of the Périgord Noir region, one house has embodied the quintessence of French culinary luxury for a century and a half: Rougié. From artisan foie gras to gourmet tables the world over, we take a look back at a family adventure that has become a national icon.
In a hurry for lunch? This 4-toque chef offers a gourmet menu in less than 1 hour
Are you afraid of going to a gourmet restaurant for lunch because you don't have the time? This chef assures you that he can serve you a complete gourmet menu in just one hour.
Would you like some more caviar?
How to enjoy caviar? On blinis or toast? Barely topped with a cloud of sour cream, a hint of butter - unsalted, unfortunate! or Russian-style with malossols? Purists will tell you that this rare egg needs no artifice. All it needs is a special spoon..
The toaster, its history and our favourite models
Defrost functions, crumb tray, automatic rising system, Lift'n Toast and Fast Toast technologies... What about the toaster? The story of this faithful companion of our breakfasts tells, in a small way, the story of the evolution of our lifestyles.
