Gault&Millau's news
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Patrick Roger, cocoa sculptor
Meilleur ouvrier de France in 2000 works with chocolate as others work with marble. And he goes even further by casting his works in other materials, navigating from the world of chocolate-making to the world of contemporary art.
With white, red goes out the window
Buoyed by French consumers' new expectations for fresh, light wines, white wines are experiencing an unprecedented craze. By 2023, white wines will have overtaken reds in terms of volume, and are reshaping part of the French winegrowing landscape.
A Mediterranean bakery a stone's throw from Paris
There's no need to head south to enjoy the pleasures of the Mediterranean, just to Montrouge (Hauts-de-Seine). David Batty, a former food journalist, has founded a neoboulangerie there, drawing on his father's memories and southern recipes.
Gilles Cresno, pralines under a lucky star
With its taste of roasted fruit and caramel, praliné is one of the favorite ingredients of chocolate lovers. Not so many professionals make it, however, as it requires a mastery of baking. Gilles Cresno produces it according to the rules of the art, and goes even further... Passionate about technique, he creates an enchanting palette of textures and tastes.
Les Étangs de Corot Ville d'Avray, a green escape near Paris
Ten kilometers west of the capital, this hospitable hamlet opens up like a green setting where time seems to stand still. It's a daring move into the countryside. Yes, it's possible to recharge your batteries without straying too far from Paris.
