Gault&Millau's news
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Seaweed bliss
Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.
Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
Why the rest of France has abandoned salted butter
Team sweet butter or team salted butter? Today, the boundaries are pretty blurred, but there's an unusual story that explains the differences between sweet and salted butter consumption in different regions.
The renaissance of Breton wines
Although there are traces of winegrowing dating back to Gallo-Roman times, Brittany has no recent winegrowing tradition. This means it's in a position to test new grape varieties, innovate, invent, and even go in search of forgotten grapes. Great discoveries ahead.
It's Candlemas: pancakes or galettes?
Whether you're a sweet or savory team, every year Chandeleur offers a golden opportunity to rediscover childhood memories. Here's a selection of crêperies loved by the Gault&Millau investigators.
Artisan de la Truffe, the trilogy box set
When oil, salt and mustard underline the terroir without overpowering the nose. Artisan de la Truffe brings the noble mushroom to the plate, in safe, easy-to-prepare combinations. The black gold becomes affordable and makes itself felt on a wider scale than the snout. It's not lacking in resources, and the accompaniment suits it well.
This is where the only ham made in Paris is made.
Prince de Paris ham is part of the rich tradition of French charcuterie, particularly from the Paris region. Today, Maison Doumbéa is the last Parisian salting house to prepare this authentic ham. Our presentation.
Montbéliard sausage: how to recognize it and where to buy it
It's safe to say that Franche-Comté is the home of the smoked sausage. Mortau and Montbéliard are produced in all four départements (Haute-Saône, Territoire de Belfort, Doubs and Jura). Comtois smoked sausages are an important part of the region's DNA.
