Gault&Millau's news
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This chef had a great idea to allow his employees to work while his hotel was closed.
Nicolas Carro, director and chef of the Hôtel de Carantec in Brittany, is preparing to carry out major renovations to his establishment. Here's his bright idea for keeping his staff working during the shutdown.
In six months, he won two toques... today, Gault&Millau is still rewarding him
Named Young Talent of the Year in 2024, Quentin Durand shines this year by winning the Cuisine de la Mer, des Lacs et des Rivières Trophy at the Gault&Millau Tour Bretagne 2026, held this Monday 1ᵉʳ June at Domaine du Liziec.
10 3-Toque restaurants with menus under 50 euros
Eat for less than 50 euros in a Gault&Millau 3-toque restaurant? It's possible! Here's the proof, with our selection of great value restaurants.
La Butte, weaving the future
They have succeeded in the difficult challenge of bringing a 70-year-old house, which has remained in the family, back to life and into the present. In the midst of the Breton countryside, Solène and Nicolas Conraux have even managed to carve La Butte - a bistro, gourmet restaurant, grocery store, hotel and bakery - into a future that is as virtuous as it is sustainable. Let's sleep at the chef's.
This Breton fish farm has found the successor everyone is looking for
A leading figure in the Breton fish farming industry, Robert Le Coat is now handing over his farm to the young and passionate Amaury Guet. Amid technical demands and environmental challenges, this smooth transition also highlights the uncertain future of an industry seeking to pass on its legacy.
Where to eat well when everything is on the rise?
With prices continuing to rise, eating out can quickly become a luxury. Yet it's still possible to eat well without breaking the bank, as long as you know where to look and change your habits. Here's an overview of how to combine pleasure and budget control.
Under the tree, flavours to read: chefs' books to give as gifts
Christmas can be read as well as tasted! Give the gift of chefs' books, with their inventive recipes and crisp anecdotes, for gifts that awaken taste buds and curiosity."
Olivier Bellin's good addresses
Chef Olivier Bellin is a pure Breton product, or should we say Glazik! A true lover of this land and its producers, he introduces us to some of them.
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.
L'Auberge du Père Bise - Jean Sulpice: the Savoy promontory
This century-old family home has welcomed Winston Churchill, Jean-Paul Sartre, the Queen of England, Nixon, the Shah of Iran, Brigitte Bardot... L'Auberge du Père Bise is a symbol of French art de vivre, set against one of France's most beautiful backdrops: Lake Annecy. L'Auberge du Père Bise promises a unique, highly personalized experience, featuring rooted cuisine orchestrated by chef Jean Sulpice, crowned "chef of the year" in 2018 by Gault&Millau. With the hotel and spa linked to the environment, led by Magali Sulpice, La Maison Sulpice aims to be a promontory of the Savoies.
