Gault&Millau's news
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Chandeleur: 10 chefs' spreads to try out
With Chandeleur just around the corner, chefs are invading the world of spreads with unique creations in a variety of flavors. Discover a gourmet selection to enhance your crêpes.
2024 Christmas logs signed by pastry chefs
Pastry chefs reinvent the Yule log with elegant, gourmet creations. Chocolate, fruit or refined textures: these exceptional desserts will effortlessly delight your guests for a serene and tasty festive season.
After chocolate, Anne and Caroline Debbasch invite 101 celebrities to talk about bread and pastries
After Les 101 mots du chocolat, Anne and Caroline Debbasch extend their trilogy with Les 101 mots du Pain and Les 101 mots de la Pâtisserie. A gourmet publication not to be missed.
Everyone's favorite pastry chef arrives at Galeries Lafayette Le Gourmet
A very popular French chef has just made official his arrival from September 11, 2024 to January 28, 2025, at the Galeries Lafayette Haussmann Gourmet pop-up. It's going to be a smash!
Corn, sweet sunshine for the taste buds
Corn offers many pleasures, both in the kitchen and in patisserie. Here's the proof, with five sweet addresses that have put their faith in the yellow kernel.
Would you like to take part in the next Relais Desserts meeting?
Patrick Agnellet, a member of Relais Desserts since 2011, will be hosting a hundred pastry chefs in Annecy in April 2024. Gourmets may be in with a chance!
12 chefs' creations for a successful Valentine's Day
There are many ways to declare your love... And what if sharing a dessert was one of them? Discover 12 chef's creations to enjoy with your other half.
Angoulême's Musée de la bande dessinée celebrates gastronomy with a new exhibition
From Obelix to Alain Passard, the "Croquez, la BD met les pieds dans le plat" exhibition traces a century of close links between comics and gastronomy.
The opera, its history and our selection of the best addresses
Now a taste in its own right, opera - chocolate and coffee - is one of the great classics of French patisserie. Each pastry chef has his own interpretation, from the most traditional to the most sophisticated.
