Gault&Millau's news
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Julien Dumas takes over Pergolèse and opens his own bistronomic restaurant
Julien Dumas, Gault&Millau d'or 2023, takes the next step: on March 10, 2025 he will open Maison Lagure in La Garenne-Colombes, his very first restaurant, before taking over Pergolèse in Paris.
The Paris suburbs, the new Eldorado for talented pastry chefs
Yesterday, they were the only exceptions. Frédéric Cassel in Fontainebleau, Nicolas Bernardé in La Garenne-Colombes... They chose to open their patisserie in the inner or outer suburbs of Paris. Now, a whole generation of talented young chefs have decided to cross the ring road to set up shop far from Paris, and treat local customers they often know well.
Jessica Préalpato's good addresses
Jessica Préalpato, former pastry chef at the Plaza Athénée and currently a taster at the San Régis hotel, reveals her good addresses for buying infusions, cheese and plum oil.
Travel cakes, ready for boarding!
Designed at the beginning of the last century to be perfectly nomadic, these cakes with no perishable fillings can be kept for several days at room temperature and transported anywhere without melting or crumbling. While the function may have changed, now that we're all nomads, the taste for these cakes has remained.
Tart tropézienne, its history and our best addresses
Discover the legendary tarte tropézienne, an emblematic Côte d'Azur pastry. Immerse yourself in its fascinating history and explore our top addresses for tasting this irresistible sweet.
Languedoc white wines: 5 Corbières appellation wines to discover
Corbières, located in the Aude department, is the largest appellation d'origine contrôlée in Languedoc, with almost 9,000 hectares of vines. Red wines predominate, but many winemakers are also producing increasingly high-quality white wines.
The Black Forest, its history and our selection of the best addresses
In Germany, as in Alsace, the Black Forest is a source of inspiration for pastry chefs. Chocolate, cherry and whipped cream combine to pay homage to the dense forest of fir and cherry trees found on the banks of the Rhine.
Ice cake
Somewhere between a pastry and an ice cream cone, the ice cream cake is making a remarkable comeback. Ideal for summer, but before you try it, get rid of all your preconceived ideas!
That's right, it's 4 o'clock!
Bis-Cuit, because cooked twice! They date back to the Middle Ages, and for centuries were the staple food of sailors and soldiers, prepared from flour, water and eggs, then cooked twice for better preservation. Nowadays, they're often referred to as industrial dry cookies (Prince, BN, Pépito and Petit Beurre), but patissiers have happily drawn their inspiration from them to concoct their homemade versions of haute gourmandise!
Make a big deal of it!
They're back with a vengeance! Yes, but there's flan and there's flan... Gone are the industrial cream powders stuffed with colorants and additives, and the resulting flans, elastic, doughy and tasteless. Quality ingredients are back in force: fresh eggs, whole milk, cream and vanilla, on a homemade shortcrust or sometimes flaky pastry made with quality butter. Whether you're looking for a traditional version or a more "flantasmatic" one, here's our selection of the best boutique flans around!
