Gault&Millau's news
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Nicolas Adam, Stéphane Terlet and the "best butter in the world
In Maël-Pestivien, in the Côtes-d'Armor region, a breeder of Froment du Léon cows and a doubly-tastic chef have been weaving a story of taste, loyalty and commitment for several years. The butter that unites them is like no other.
Festival de la Gastronomie de Quintin: here's the 2024 program
The Quintin Gastronomy Festival returns on June 1ᵉʳ and 2, 2024. Gastronomic meals, culinary demonstrations and numerous producers are on the program.
Why Chefs Are Clamoring for These Rare and Little-Known Breton Butters
A new generation of producers is turning butter into a true culinary gem in the region. With their use of heritage breeds, pasture-based farming, and proven expertise, they are winning over chefs and food connoisseurs with unique flavors that reflect a vibrant local terroir.
Did you know that vanilla was grown in this region of France?
A long way from La Réunion and Tahiti, another region now grows vanilla in mainland France. Can you guess where?
Three whiskies to explore the nuances of French savoir-faire
France is welcoming new spirits to its soil, a far cry from calvados and cognac. A number of houses are launching whisky production to highlight their unique terroir.
Scallops, the queen of shells
Chance: the scallop is both a gourmet delicacy and a preserved resource in France's main shellfish beds. From October to mid-May, you'll have no hesitation in feasting on this melting, pearly muscle, which lends itself to the simplest as well as the most sophisticated preparations.
Where can I find a good cider brandy?
Made from cider apples, cider brandy is little known. Here's a closer look at how it's made, and where you can pick up a bottle.
Christophe Lemaire, expert in spices
Scouring the world in search of small producers and the best cultivars, collecting the most authentic recipes to faithfully reproduce their blends, returning to the source of curries: Christophe Lemaire collects the best spices in his Paimpol laboratory, which he "triturates" (that's the term) like an alchemist.
