Gault&Millau's news
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Niche honeys produced in the Sarthe region and prized by haute gastronomie
In Bonnétable, Sarthe, Patrick Cholet has found his vocation. Far from the offices of the oil group for which he worked for 15 years, it was with the bees that he undertook a reconversion. His exceptional honeys, reflecting the landscapes and terroirs of the Perche region, are now prized by connoisseurs and chefs alike, both in France and abroad.
Tasting of Vendée ham at the Atelier du Goût
Limited production: like most regions, the Vendée has seen a sharp decline in the number of artisan butchers. As a result, there are now only four producers of Vendée ham to supply the 1,150 tons produced annually.
Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
The 2026 edition of the Centre-Val de Loire guide is now on sale online and in bookshops. New restaurant addresses, gourmet itineraries, chefs, artisans... Discover the richness of this region, through its terroirs, gastronomy and know-how.
Julien Dumas' good addresses
Committed to sustainable cooking that respects the living world, Julien Dumas, chef at Le Pergolèse restaurant in Paris, cultivates strong ties with his producers. From the Perche to the Gironde estuary, the chef reveals the good addresses that fuel his creativity.
