Gault&Millau's news
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Thierry Pruvot, a Pré Catelan legend takes his leave
After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.
Le Cercle des Arômes: a new way to discover wine
Discover great vintages or more confidential wines without having to pay the price of a whole bottle... That's the idea behind Le Cercle des Arômes, a bar offering up to 200 wines by the glass.
Mylo Levin becomes new chef at Burgundy Paris
The Hôtel Le Burgundy Paris welcomes a new chef in February 2025. He is Mylo Levin, former sous-chef to Anthony Denon.
Salon International de l'Agriculture 2024: what not to miss?
The Salon International de l'Agriculture returns to Porte de Versailles from February 24 to March 3, 2024. The event is so big that it's hard to know where to start. Here are a few suggestions.
What if the future of wine cellars was at sea?
Aboard a cargo ship for two months, Maison Bichot barrels were studied to determine the impact of the sea on wine ageing.
How can you impress your guests with haute cuisine tableware?
Who hasn't dreamed of eating off the same plates as the greatest chefs? To savor a dessert on porcelain that has seen thousands of gourmands pass by? This dream becomes reality thanks to La Vaisselle des Chefs, a brand-new event coming to Paris.
Éric Guérin, the chef who treats the Vendée Globe skippers
Chef Éric Guérin (3 toques) pushes the boundaries of gastronomy by creating tailor-made meals for the Vendée Globe skippers. His culinary creations, designed to be preserved and reheated at sea, offer sailors a unique taste experience.
Bohemia, the unbearable lightness of glass
In the Czech Republic, a new wind is blowing through the Bohemian crystal tradition. Dusted off and weighted down with lead, glass is back on the table thanks to inspired designers and the help of financiers with fakir feet. Journey into the fragile world of transparency.
"Correspondances", Hugo Roellinger's first book
Hugo Roellinger, chef at Le Coquillage restaurant in Saint-Méloir-des-Ondes, is releasing his first book this autumn 2024. Discover "Correspondances", a book that goes far beyond a simple collection of recipes.
When vinegars give a second life to fine wines
Wine enthusiasts gravitate to the vineyards to produce exceptional vinegars from delicious vintages. Here's how they do it, and our selection to illustrate.
