Gault&Millau's news
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This cognac was the first to bear a name on its bottle
A symbol of French art de vivre, Martell Cordon Bleu is a forerunner. Before it, only codifications were inscribed on cognac bottles.
This exceptional cognac has been immersed in the Atlantic Ocean
Les ateliers Camus unveil a new creation, sold in a limited edition of just five: an eau-de-vie blended from exceptional cognacs, inspired by Jules Verne's "Twenty Thousand Leagues Under the Sea".
Do you know this vodka from Charente?
Fermented from quinoa and distilled in Cognac, Fair vodka illustrates a brand's transition to more local, responsible production. It embodies the ambition of an ethical spirit, respectful of both producers and the environment.
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.
Chef Akrame X Maison Camus: a unique Cognac experience
Akrame Benallal teams up with cognac house Camus to create a unique experience in his gourmet restaurant. Here's everything you need to know.
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.
Recipe #109: Valentin Ferte - Bellus Fortis
Monkfish tail polenta & may vegetables, langoustine sauce, serves 6.
He dared to make balsamic vinegar in Charente: the result has chefs amazed
The Modena region in Italy does not have a monopoly on its famous balsamic vinegar. Proof of this is this gem from the Bourgoin family—a delicately fruity vinegar named Balsam. A delicious discovery showcasing another form of craftsmanship, right in the heart of the Cognac barrels.
The power of wood in exceptional spirits
Between production terroir, distillation, length of aging, choice of cask, cask size and spirit type, the combinations used to produce spirits are multiple and sometimes esoteric. For Alexandre Gabriel, owner of Planteray Rum, olfactory memory and instinct are paramount.
3 alcohol-free aperitifs for the festive season
The end-of-year festivities are synonymous with tradition, but also with a desire for renewal. By offering original non-alcoholic beverages to your guests, you can break the mould and create a surprise.
Pastis made in Paris by Maison Hamelle
Respecting raw materials and artisanal production, Maison Hamelle was co-opted into the Collège culinaire de France, which brings together restaurants, food shops and producers in this sustainable commitment. Recognition quickly overcame the doubts inherent in the early days. Proud to showcase his work, Jérôme Hamelle opens his factory in the 11th arrondissement to visitors two afternoons a week. It's possible to take part in a workshop to make your own pastis. It's also possible to enjoy the original orgeat syrup from the young Lissip brand. Pastis Parisien" has conquered its audience, and not just in the capital. Some even order it from the South of France...
