Gault&Millau's news
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A return trip to California without leaving France, the promise of this hotel
Sun, sea, palm trees and a year-round vacation feeling... Pam, a new hotel in Nice, feels like it's in California!
Culinary travel agency: food for adventure
Some travel agencies specialize in discovering a country through its culinary culture. Here's some inspiration for your next vacation.
When pastry chefs get involved in the Olympic Games
As the Olympic flame ended its journey opposite the Louvre Museum on July 26, 2024, all trades are working hard to make their Games a success. Here's a taste of their Olympic collections.
The 10 addresses that make up Cabourg
A favorite refuge of Marcel Proust, it's the most romantic seaside resort on the Côte d'Azur and, above all, one of the most seductive, with its immense beach, Belle Epoque villas and flower-filled gardens. Cabourg is THE perfect destination for a seaside getaway...
Matthieu Carlin x Eric Charles-Donatien: a pastry chef, a feather worker, a collab
There's nothing to suggest that a pastry chef and a designer-plumbers would ever meet. And yet! When Matthieu Carlin met Éric Charles-Donatien, the collaboration became a matter of course!
Alan Geaam's good addresses
Alan Geaam, chef of the eponymous restaurant in Paris, reveals five good places to find good meat, cheese or wine alive in Paris.
Olivier Nasti opens his own chocolate factory, Skulptur
In November 2023, Olivier Nasti opens his first chocolate shop in Kaysersberg. Discover the gourmet program of this new showcase.
Vacherin cheese
Gault&Millau continues its sweet conquest with a monument to French patisserie. A new episode dedicated, this time, to the vacherin.
Choco, a major player in the fight against wasteful consumption
It's impossible to be a player on the culinary scene without thinking about its impact, without wanting to fight against food waste. On this September 29, World Anti-Waste Day, we're shining the spotlight on a company whose mission is to fight this battle every day. Choco works closely with foodservice professionals with its revolutionary order management application. Here's how it works.
Spring is a time for watering!
Spring is here, and with it a host of events to promote wines, beers and other spirits. Here's our selection for April.
Chocolatiers, bean to bar
Of the 3,000 chocolatiers in France, less than 2% make their chocolate from cocoa beans, the vast majority using couverture chocolate to melt for their creations. But following in the footsteps of Bernachon, Pralus and Bonnat, young chocolatiers are once again breaking new ground. Zoom in on 5 chocolatiers who are putting the cocoa bean back in the spotlight.
