Gault&Millau's news
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Agathe Boinot, the alchemist of cognac
At the age of 32, the youngest cellar master of the great houses is at the helm of Château de Cognac, the historic birthplace and producer of the Baron Otard and D'Ussé brands. A vocation for herself and an inspiration for others.
Gault&Millau Tour Occitanie-Andorre 2025
On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.the event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.
The Provence-Alpes-Côtes d'Azur Corse - Monaco 2025 guide is now available
New addresses, gourmet itineraries, portraits of chefs... Discover the flavors and culinary heritage of a region between sea and mountains.
Frédéric Berne, winemaker
Frédéric Berne, a winemaker who has been based in Lantignié since 2014, set up his domaine on a sharecropping basis with 4 hectares of Château des Vergers vines. Today, he farms 15 hectares organically, mainly in the communes of Lantignié in beaujolais-villages, but also in the morgon, chiroubles and régnié crus.
Périgord chef Cyril Haberland sells his restaurant l'Atelier
A chef in love with his region, he and his partner Anne have decided to sell the restaurant they opened six years ago.
Gault&Millau Tour Bourgogne-Franche-Comté 2024
On Monday, July 8, 2024, Gault&Millau presented its latest guide to the Burgundy-Franche-Comté region, honoring the region's chefs and culinary professionals.The event took place at the Château d'Arcelot in Arceau. The day before, award winners and Gault&Millau partners attended a dinner at La Rôtisserie du Chambertin under the guidance of chef Thomas Collomb.
Gault&Millau Tour Occitanie-Andorre 2024
On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.The event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.
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.
Guillaume Foucault, Gault&Millau d'Or 2024 du Centre-Val de Loire & Pays de la Loire
The chef at Le Grand Chaume restaurant in Chaumont-sur-Loire was named Gault&Millau d'Or at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire 2024.
Christophe Dufossé, cook, & Joffrey Annebicque, gardener, at Château de Beaulieu
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Fifth episode in our series of portraits with Château de Beaulieu chef (and owner) Christophe Dufossé, his gardener Joffrey Annebicque and market gardener Camille Gillioen.
Gault&Millau Tour Bretagne 2023
On Monday June 26, Gault&Millau presented its latest guide to the Brittany region, rewarding the region's chefs and culinary professionals.The event took place at the Château d'Apigné in Rennes. The day before, winners and Gault&Millau partners attended a dinner at Le Ciel restaurant in Rennes, where chef Jean-Marie Baudic was accompanied by Julien Rault, chef of the EssenCiel restaurant in Fougères.
Valençay, tasting at the Atelier du Goût
Like all pyramid-shaped cheeses, it should be cut vertically, with the cheese upright rather than flattened, from top to bottom, generally by one eighth of the cheese to create a nice, easy-to-define slice (half of a quarter, or a quarter of a half). Of course, it's best tasted with its ashy rind, to appreciate all its aromas, a little more undergrowth and mushroomy near the rind, more dairy and creamy near the heart, with the ideal maturing period somewhere between "too fresh" and "too done", which could give it a pungent taste.
