Gault&Millau's news
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To combat inflation, Guillaume Sanchez has "changed everything" in his restaurant
Since the reopening of NE/SO, Guillaume Sanchez has evolved his offer to allow everyone to come and dine on a budget. Here's his solution.
Learning to cook at school to combat inflation: a good idea?
Olivia Grégoire, Minister for SMEs, Trade, Crafts and Tourism, believes that cooking classes at school could be a good way to offset inflation.
Margot Lecarpentier, the Alain Ducasse Group's new mixologist
Margot Lecarpentier, head of the Combat bar in the Belleville district of Paris, is now the head mixologist for the Alain Ducasse Group. Here's what she's up to.
Japanese kakigori: Your ally against the heat
Now that summer is in full swing, how about a mountain of shaved ice served in a bowl and topped with fruit and syrup? That’s what kakigori is all about. It’s an instant burst of refreshment.
Alexandre Gauthier x Mathieu Lehanneur: imagining the present for the future
One is a jack-of-all-trades designer, deeply rooted in the present, with award-winning pieces all over the world. The other is one of the greatest talents of his generation, Chef of the Year 2016, passionately committed to defending his territory, the North. We talked about digestion and finitude, audacity and doubt, innovation and combat. And eaten by thought
The Cheffes! 2025: A not-to-be-missed solidarity event
The Cheffes! festival returns for two editions in Paris and Marseille in spring 2025. Discover the program of festivities.
These new grape varieties you probably don't know about
Voltis, souvignier gris, floréal, solaris... Don't these grape variety names ring a bell? They're gradually making their way into the vineyard for their natural resistance to grapevine diseases, despite some misgivings.
Christophe Lemaire, expert in spices
Scouring the world in search of small producers and the best cultivars, collecting the most authentic recipes to faithfully reproduce their blends, returning to the source of curries: Christophe Lemaire collects the best spices in his Paimpol laboratory, which he "triturates" (that's the term) like an alchemist.
Choco, a major player in the fight against wasteful consumption
It's impossible to be a player on the culinary scene without thinking about its impact, without wanting to fight against food waste. On this September 29, World Anti-Waste Day, we're shining the spotlight on a company whose mission is to fight this battle every day. Choco works closely with foodservice professionals with its revolutionary order management application. Here's how it works.
