Gault&Millau's news
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Sébastien Bras' good addresses
Sébastien Bras, chef at Le Suquet restaurant in Laguiole, is very attached to his region. Here, he reveals the names of five producers and artisans who proudly defend the colors of Aubrac.
Sébastien Bras in 5 dishes
Sébastien Bras, chef at Le Suquet restaurant in Laguiole, tells us the story of five dishes that have marked his career and his cuisine, rooted in the Aubrac region.
A former tax office transformed into a gourmet jewel in Aveyron
In Marcillac-Vallon, Aveyron, Audrey Besson was inspired by memories of her grandmother to invent a hotel-restaurant full of charm, finesse and originality. The name? Auprès d'Angèle.
Where can I get a good croque-monsieur?
A Parisian brasserie classic, the croque-monsieur is the ultimate comforting hot sandwich. From counter-service spots to bistronomic restaurants, here’s a tour of France showcasing the most delicious variations.
The best restaurants for aligot, according to Gault&Millau
From the burons of Aubrac to the urban tables of Gault&Millau, aligot continues to seduce chefs and gourmets alike. Here's a roundup of restaurants where this rustic dish is serious business.
Émilie and Thomas Roussey launch Popote, a table inspired by broths
Following the opening of their Emilie et Thomas restaurant at Moulin Cambelong (2 toques) in 2023, the chef-couple have signed up for a new Aveyron address, due to open this spring just a stone's throw from their former restaurant.
Discovering the Halle aux Grains' extraordinary cellar
Michel and Sébastien Bras's Parisian restaurant boasts a wine cellar unlike any other, featuring an exclusive selection of varietals.
The evolving signature dish: innovative and reassuring at the same time
Does the signature dish still have a place on restaurant menus? Some chefs have found a way to keep it there, while innovating. Here's a selection.
A chef's knife
At the table, every detail counts. Decoration, crockery, table linen... The knife in particular is the link between the kitchen and the plate, creating continuity between two worlds: the oven and the dining room. Who better than chefs to create the perfect harmony between gastronomy and design?
