Gault&Millau's news
49 results
At the start of the new school year, pains au chocolat are top of the class
Pain au chocolat or chocolatine, there's no debating the name here! Seemingly simple, these pastries require quality ingredients, know-how and time. A real pain au chocolat can't be made in two hours! Each baker puts his or her own stamp on the creations, which vary in crispness and melt-in-the-mouth softness, and are often rich in chocolate, sometimes combined with raspberry or even banana. Ten craftsmen get their hands dirty and make our mouths water. Here is a selection of the 10 best of the moment, to be tasted at least once in your life.
See you on the networks on October 23 for #ChampagneDay 2020
The Comité Champagne creates a platform to federate events planned for #ChampagneDay 2020: https://champagneday.champagne.fr/
Pierre Marcolini is launching a collection of chocolates for cooking
Starting in September 2026, Pierre Marcolini will unveil eight cooking chocolates—ranging from Signature Blends to Grands Crus—to bring his pastry expertise into everyday kitchens.
Axel Goujon launches his high-end chocolate factory
Axel Goujon, son of chef Gilles Goujon, launches "Axel et la chocolaterie", a new address dedicated to high-end creations, in the heart of the Corbières.
Chloé Doutre-Roussel, the bean in the body
Her name is on everyone's lips in the world of chocolate. One day in Venezuela, another in Budapest, then in Chelles, Seine-et-Marne, and Japan, Chloé Doutre-Roussel travels in search of the best beans and the best processes. A knowledge she passes on with passion and rigor to beginners and advanced alike.
The new Petrus has arrived
Antoine Petrus, who spent a large part of his career in Paris, has recently stepped out of the ranks, migrated south and humbly embarked on new missions that link the land to the table.
Sofitel Le Scribe Paris Opéra, showcasing Parisian art de vivre
Every month, Gault&Millau plunges you into the history of a great Parisian palace. In August, we're off to the Scribe Paris Opéra, the epitome of Haussmannian chic and the Parisian apartment of your dreams.
7 places in Lyon to toast without being spotted
In the capital of the Gauls, you can eat well and stay hidden! Let's take a look at some of the places where you'll really feel like you're living a confidential experience while staying out of sight.
Montélimar Nougat, tasting at the Atelier du Goût
Nougat is a very old confectionery, mentioned as early as the Middle Ages in Arabic writings. It then developed throughout the Mediterranean basin, where almond trees grow. It's called "turrón" in Spain and "torrone" in Italy. The word nougat comes from the Occitan "nogat" meaning "nut", in reference to the almond; it only became "nougat" in the 19th century.
