Gault&Millau's news
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Capon, a recent Christmas tradition
For the festive season, Gault&Millau has decided to delve into the origins of Christmas dishes. Today, the capon is in the spotlight!
Romain Meder's good addresses
Romain Meder, chef at Domaine de Primard in Guainville, shares his tips for buying bread, vegetables and cider. Take notes!
Why do we serve snails at Christmas?
This Christmas, Gault&Millau takes a look back at the origins of several festive dishes. The aim: to understand where these Christmas traditions come from. Now it's snails' turn!
Salon des Vins des Vignerons Indépendants: 10 not-to-be-missed wineries
The 45th Salon des Vins des Vignerons Indépendants opened its doors in Paris on Thursday, November 30, 2023. Until December 03, discover the 10 not-to-be-missed estates on site.
Florent Ladeyn's Bloempot celebrates its 10th anniversary, discover the program
To celebrate the tenth anniversary of Lille-based restaurant Bloempot, Florent Ladeyn is organizing a week of festivities. On the menu: dinners highlighting producers and an exceptional eight-hands!
Harvest 2023: what can we expect this year?
After a 2022 vintage considered exceptional in many regions of France, production volumes for the 2023 vintage are expected to be slightly down (-2%), but in line with the average of the last 5 years (+1%). We take stock.
Top 5 in Dinard
A renowned seaside resort on the Emerald Coast, Dinard is a charming town that stands out thanks to its Belle Époque-style villas. Gault&Millau has compiled the best addresses in the Breton town.
Hot in front
It's just opened, we've been there, and we've often liked it. Zoom in on four summer novelties.
Chefs go grocery shopping
From a simple shelf in a corner of the restaurant to an entire boutique, for some chefs, the grocery store has become a manifesto, a natural extension of their approach, and even a focus for the development of their business. For many, it was during the confinements that the need and desire arose to offer not only takeaway dishes, but also fresh produce or groceries, thus enabling their customers to benefit from the close ties they maintain with their producers and artisans.
Don't confuse Easter wine with Mass wine!
Easter lamb is a tradition that still seems to run in families. This meat, often delicate but with a pronounced taste, does not go well with all wines. Gault&Millau gives you a few tips on how to seduce both the recalcitrant old aunt and the grumpy uncle.
Asparagus makes spring
Its shape, colors, flavors, nutritional qualities and packaging make asparagus a vegetable in a class of its own, one that enthusiasts love to eat, and one that deserves to be better known by neophytes.
Gault & Millau 2022 Awards Ceremony: Hugo Roellinger crowned Cook of the Year
The annual Gault&Millau Trophées de la Gastronomie Française awards ceremony took place on Monday November 29 at the Pavillon d'Armenonville in Paris. The winners were announced during a warm evening attended by all the major players in the French culinary world: established chefs, young chefs, young talents, producers, food artisans, partners, and the French and international press. Many thanks to Olivier Nasti, Emmanuel Renaut and Maxime Frédéric for having delighted us with this exceptional dinner, set to music by the formidable Butard Enescot teams.
