Gault&Millau's news
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Agathe Boinot, the alchemist of cognac
At the age of 32, the youngest cellar master of the great houses is at the helm of Château de Cognac, the historic birthplace and producer of the Baron Otard and D'Ussé brands. A vocation for herself and an inspiration for others.
This wine has survived wars and frauds... 10 bottles to appreciate
Located on the left bank of the Rhône, north of Avignon, Châteauneuf-du-Pape is the largest cru in the Rhône vineyards, and arguably the most emblematic of the southern Rhône Valley. With 3,150 hectares of vines, it is renowned for its diversity of grape varieties - eighteen in all. But Châteauneuf-du-Pape also has a history that goes back several centuries, carried by the winegrowers who pioneered what would become the AOC (Appellation d'Origine Contrôlée) and the INAO (Institut National des Appellations d'Origine).
10 hotels in France to enjoy a 3-day weekend
As autumn sets in and the days grow shorter, these three-day getaways become precious interludes. Discover ten addresses in France where you can get some fresh air, warm up or take a cultural break.
Guy Savoy, first chef to join the Académie des Beaux-Arts
Guy Savoy becomes the first chef to be elected to the Académie des Beaux-Arts. A fine recognition not only for the chef, but for an entire profession.
Nina Métayer opens two bakeries in La Rochelle
In mid-November 2024, Nina Métayer opens two boutiques in her native La Rochelle. A true return to her roots for this bakery and patisserie enthusiast.
Abbey, museum, mill... 5 hotels steeped in history
They have sheltered princesses or monks, travelers or knights, and all tell, in their own way, a piece of our history. Medieval abbey or Renaissance castle; 18th-century mill, coron or modernist UFO.... Discover our nuggets that offer much more than just a refuge for the night. A moment of culture and emotion.
Maison&Objet 2023: Gault&Millau conferences and cooking demos
The September edition of Maison&Objet at the Parc des expositions Paris Nord Villepinte welcomed the Gault&Millau. Conferences, culinary demonstrations and tastings were the order of the day. Here's a selection in pictures.
The log
No New Year's Eve without a log! Every year-end, pastry chefs go the extra mile to stand out and surprise. Even if it means going overboard. Nevertheless, the log has become a weapon of mass creation.
Don't confuse Easter wine with Mass wine!
Easter lamb is a tradition that still seems to run in families. This meat, often delicate but with a pronounced taste, does not go well with all wines. Gault&Millau gives you a few tips on how to seduce both the recalcitrant old aunt and the grumpy uncle.
