Gault&Millau's news

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Tables & Chefs

Florent Ladeyn transforms Béthune's Bierbuik into Bisteack

After a number of setbacks, Florent Ladeyn has decided to transform his Bierbuik restaurant in Béthune. A change of name and concept... We tell you all about it.

Craftsmen & Know-How

Sugar pie, its history and our best addresses

Discover sugar tarts, a Northern French speciality that has been reinterpreted many times but never altered, from Béthune to Ramatuelle to Paris.

Tables & Chefs

Florent Ladeyn's good addresses

Florent Ladeyn, of the Auberge du Vert Mont in Boeschepe, never ceases to highlight the work of his producers. Gault&Millau took the opportunity to ask him for his five favorite addresses, all of which are a must-try.

Tables & Chefs

10 short foods for trendy, low-priced meals in France

These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.

Tables & Chefs

Florent Ladeyn's Bloempot celebrates its 10th anniversary, discover the program

To celebrate the tenth anniversary of Lille-based restaurant Bloempot, Florent Ladeyn is organizing a week of festivities. On the menu: dinners highlighting producers and an exceptional eight-hands!