Gault&Millau's news
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Scène des Chefs Valrhona 2025: A plunge into the heart of haute pâtisserie
La Scène des Chefs Valrhona reopens its doors for a new 2025 edition. Discover the first part of this chocolate-filled program.
In Paris, bourgeois cuisine has never been so modern
Vol-au-vent, sole meunière, quenelles de brochet... Many trendy bistros, high-end restaurants and Parisian institutions are dipping into culinary archives to dust off recipes from the past and bring them up to date.
This cognac was the first to bear a name on its bottle
A symbol of French art de vivre, Martell Cordon Bleu is a forerunner. Before it, only codifications were inscribed on cognac bottles.
The croissant, tasting at the Atelier du Goût
And what if, before becoming one of the symbols of the French art de vivre, from the breakfast swallowed quickly at the counter while rehashing the world to the palatial breakfast served on a rolling table, the croissant was above all one of the symbols - one of the very first - of globalization? Some say they were already being made in ancient Persia, others that they were eaten in Central Europe as early as the Middle Ages, others that they were invented by Viennese bakers to celebrate the victory over the Ottoman invaders, then imported to France by Marie-Antoinette, but the origin remains unclear. It's hard to tell what's true and what isn't, and to distinguish between the legendary and the not-so-real, especially as there are few reliable archives on the subject of gastronomy.
Food Express: when the bar car becomes a work of art
From the grill-express to the TGV burger, the "Food-Express" exhibition tells the story of how railway cuisine has accompanied the history of train travel.
Who was Antonin Carême? The first chef
On April 30, 2025, Martin Bourboulon's "Carême" series will be available on the Apple TV+ platform. Find out who Antonin Carême was, culinary genius and protagonist of the French production.
Benedictine renewal
No, Benedictine is not made by Benedictines! It's barely the shadow of a monk, Dom Bernardo Vincelli, that hovers over the liqueur's recipe. On the occasion of the 150ᵉ anniversary of the Palais Bénédictine, let's take a look back at the history of this spirit that everyone has heard of without really knowing.
Anantara Plaza Nice Hotel: portrait of a renaissance
At the heart of the Promenade des Anglais and facing the mythical Baie des Anges, this is one of the Riviera's oldest and most prestigious addresses. Reopened after four years of restoration, the Plaza Nice, now under the banner of the Anantara chain, unveils a more contemporary layout that enhances the spirit of the place, and its exceptional geography.
