Gault&Millau's news
170 results
Nina Métayer in 5 pastries
Nina Métayer, head pastry chef at La Délicatisserie, traces her career path and development through five gourmet creations.
Camille Saint-M'leux leaves Villa9Trois for a good reason
Young chef Camille Saint-M'leux has announced his departure from La Villa9Trois restaurant in Montreuil. Here's some information about his future projects.
Here's where to find the best baguette in Paris 2024
The new winner of the best baguette in Paris was unveiled on Thursday, April 25, 2024. It is a bakery located in the 11ᵉ arrondissement of Paris. Its manager will have the traditional privilege of supplying the Élysée Palace for a year.
The only sweet tea time where everything is laid out in front of you, it's here!
When you're looking for the perfect place for a tea time, Paris has no shortage of addresses. But you certainly won't find any like this one. Discover the unique experience offered by this great pastry house.
Stéphan Paroche and Justine Viano's best addresses
Stéphan Paroche and Justine Viano are the two chefs behind La Table de Castigno, in Assignan. Here are their top picks for quality meat, fine wine and exceptional oysters.
Akrame Benallal and Peugeot Voyages create a suitcase specially designed for chefs
Peugeot Voyages and chef Akrame Benallal have teamed up to design a suitcase specially for traveling chefs. Here are its special features.
Margot Lecarpentier, the Alain Ducasse Group's new mixologist
Margot Lecarpentier, head of the Combat bar in the Belleville district of Paris, is now the head mixologist for the Alain Ducasse Group. Here's what she's up to.
Claire Vallée in 5 dishes
Claire Vallée, a vegan chef of infinite creativity, reveals the five dishes she believes have marked her evolution. Discover her world below.
Corentin Poirier-Martinet, allegro con brio pastry chef
He is the very first chef to take up a residency at the Villa Albertine, a vast French program of artistic cooperation and exchange in the United States. The 26-year-old pastry chef proves, if proof were needed, that gastronomy can (finally) be considered a major art form, and chefs and pastry chefs... artists like any others.
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!
