Gault&Millau's news
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Shock and awe!
Indispensable for back-to-school, nomadic and totally regressive, chocolate bars from artisan chocolatiers are an invitation to indulge and comfort. From Paris to Dijon, by way of Marseille and Roanne, they all have that little touch of madness that thrills the senses.
Anne-Sophie Pic opens Utopic, her first bar dedicated to mixology
In Paris, Anne-Sophie Pic unveils Utopic, a bar entirely dedicated to cocktail innovation. Located within the Fondation Cartier, this new venue extends the chef’s exploration of flavors into the world of cocktails.
The 24 best chocolate houses for an unforgettable gourmet gift
Throughout France, artisan chocolatiers are committed to delighting both givers and receivers. Here's our selection of the best places to find chocolate gifts.
Nina Métayer unveils the 100% chocolate "Destination" corner at La Samaritaine
A gourmet stopover anywhere in France: that's the new mission set by pastry chef Nina Métayer. With her new Destination chocolaterie, you'll be able to indulge in her products in Paris... and all over the country!
RH Paris: the new gastronomic destination on the Champs-Élysées
Located at 23 avenue des Champs-Élysées, RH Paris (for Restoration Hardware) redefines luxury by combining design galleries, cultural spaces... and, above all, a particularly ambitious range of restaurants and bars.
Virginie Basselot's good addresses
Virginie Basselot, chef at Le Chantecler restaurant in Nice's Le Negresco hotel, gives us five tips on where to find good produce in the region.
Cristina and Pierre Chomet open a new restaurant with Catalan accents
After Ambos in 2022, it's Tina's turn to open its doors. The new showcase opened in the same location as the couple's first address. A new restaurant with world flavours
When the kitchen becomes a bar
No longer do we hide the ovens we can't see - quite the contrary! The kitchen now opens up to offer a show for the audience. Depending on how it's laid out and arranged, the show takes on a different flavour. Here's a look at kitchens transformed into... counters!
On the chocolate trail
Although chocolate is now widely recognized as a staple food, its manufacture - based on the harvesting and processing of its raw material, the cocoa bean - involves a multitude of players in a concentrated and competitive international market. Today, the industry's future lies in its ability to meet the social and environmental challenges inherent in its historic business model.
The second life of lock houses
Once used as lodgings, lock houses are now being refurbished, and some have become waterfront restaurants. Here's a closer look at these charming establishments, which are attracting increasing numbers of tourists.
