Gault&Millau's news
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The all-purpose wok
He's arrived from China and brought the fires of hell into our kitchens. It grabs everything that falls into its path and concocts, in the time it takes to say "wow", a colorful plate. The wok has conquered the West with its promise of healthy, fun and ultra-fast cooking: the dream tool for healthy fast food.
Bocuse d'Or 2025: all eyes on Lyon
Lyon is currently hosting the world final of the Bocuse d'Or 2025. This international culinary event will bring together the best young chefs from all over the world to compete for the supreme title.
Why do we eat turkey at Christmas?
Do you know the origin of the Christmas turkey tradition? The answer may surprise you! Discover the story told by an anthropologist.
Who won the Stuffed Cabbage World Championship? Verdict
The first edition of the Stuffed Cabbage World Championship was held this Monday, November 18, 2024. Who won the title? The answer.
Nouvelle-Aquitaine 2024 guide: available June 27
The 2024 edition of the Nouvelle-Aquitaine guide is now on sale online and in bookshops. New restaurant addresses, gourmet itineraries, chefs, artisans... Discover the riches of this region.
Rice, a grain named desire
The third most widely grown cereal in the world, alongside wheat and maize, rice, although inevitably associated with the Asian continent, is now produced and consumed all over the world. The many challenges facing this food crop par excellence are crystallized around its production, even as the industry seeks to achieve sustainability.
5 hotels golf lovers will love
Dreamlike landscapes, luxurious and refined hotels and the best courses to work on your swing... Our best of hotels that are home to the most prestigious golf courses in France.
Jeunes Talents Nord-Ouest 2024 grant
The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and finds those with entrepreneurial potential. Focus on the DJT Nord-Ouest 2024, which took place on February 19, 2024 at the Ferrandi-Paris Campus in Rennes.
The croissant, tasting at the Atelier du Goût
And what if, before becoming one of the symbols of the French art de vivre, from the breakfast swallowed quickly at the counter while rehashing the world to the palatial breakfast served on a rolling table, the croissant was above all one of the symbols - one of the very first - of globalization? Some say they were already being made in ancient Persia, others that they were eaten in Central Europe as early as the Middle Ages, others that they were invented by Viennese bakers to celebrate the victory over the Ottoman invaders, then imported to France by Marie-Antoinette, but the origin remains unclear. It's hard to tell what's true and what isn't, and to distinguish between the legendary and the not-so-real, especially as there are few reliable archives on the subject of gastronomy.
Valençay, tasting at the Atelier du Goût
Like all pyramid-shaped cheeses, it should be cut vertically, with the cheese upright rather than flattened, from top to bottom, generally by one eighth of the cheese to create a nice, easy-to-define slice (half of a quarter, or a quarter of a half). Of course, it's best tasted with its ashy rind, to appreciate all its aromas, a little more undergrowth and mushroomy near the rind, more dairy and creamy near the heart, with the ideal maturing period somewhere between "too fresh" and "too done", which could give it a pungent taste.
Domaine Belin: gourmet pigs
In 2015, Astrid Barthomeuf created a farm from scratch, the Domaine de Belin, but above all introduced a breed of Hungarian pigs, the Mangalitza, to the land of the Ardèche. A challenge that has won over a number of top chefs, among others.
Vineyards, Corsica is popular
Vermentino, sciaccarello or niellucio... sound familiar? Yet these endemic Corsican grape varieties are invading our tables. The hype surrounding Corsican wines is perfectly justified: not only are they interesting to taste, but they also provide an answer to the challenges posed by global warming.
