Gault&Millau's news
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France's Thibault Gonzales crowned world pie champion
An emblematic dish of our gastronomic heritage, as technical as it is refined, pâté-croûte has had its own World Championship since 2009. On Monday December 1st, the sixteenth final was held in Lyon, open to professionals from the culinary and catering trades.
Our selection of 8 unexpected rosés to enjoy all summer long
Outside Provence, there are some unexpected rosés. Bordeaux, sancerre, côtes-de-bascogne or menetou-salon, here are eight bottles of rosé to discover, sure to delight your summer tables.
Where to eat the best ice cream this summer according to Gault&Millau
Ice cream is often a summertime ally, but it's not the only one. Here are our top addresses for artisan ice-cream makers across France.
Anne-Sophie Pic's cooking school is about to close its doors, but for a good reason
Scook, the PIC Group's cooking school and éPICerie in Valence, are closing for three years. A justified temporary closure.
The new patisserie: committed & responsible
Shifting the boundaries of responsible, committed consumption has become a priority, even in pastry-making. More and more chefs are becoming involved, convinced, for example, of the need to respect the seasons, going so far as to pay particular attention to the production methods of the farmers they work with. When it comes to creation, they are also attentive to zero waste. Plastic is also in their sights, with recycled and recyclable cardboard containers becoming a must, and returnable glass jars making a comeback. Focus on 5 enlightened chefs.
