Gault&Millau's news
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Benjamin Breton, named Grand of Tomorrow 2024 at the Gault&Millau Tour Auvergne-Rhône-Alpes
The chef from L'Auberge de Lucinges, not far from the Swiss border, was named Grand of Tomorrow at the Gault&Millau Tour Auvergne-Rhône-Alpes 2024. Find out more about this talent.
Jacques Marcon, Gault&Millau d'Or 2024 for the Auvergne-Rhône-Alpes region
During the Gault&Millau Tour Auvergne-Rhône-Alpes 2024, chef Jacques Marcon was named Gault&Millau d'Or.
Virginie Giboire's good addresses
Virginie Giboire, chef at Racines restaurant in Rennes, reveals five addresses of producers, artists and craftspeople to help you fine-tune your menu and your art of the table.
Charles Coulombeau takes over the Centre Pompidou-Metz restaurant
The chef behind La Maison dans le Parc in Nancy is planning to open two restaurants at the Centre Pompidou-Metz by June. Here's what Charles Coulombeau has in store.
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!
Is vi-gétale a new way of cooking?
If the word "vi-gétale" doesn't ring a bell, you're probably familiar with the philosophy behind it. Let's take a look at this innovative and sustainable way of cooking.
Patrice Vander, cook, & Valentin Prost, gardener at Royal Évian
As part of our "A cook, a gardener & their vegetable garden" series, we head for the Royal Évian hotel on the shores of Lake Geneva.
The sea, the new wine cellar?
Aging wine under the sea is an increasingly popular technique. But is the result really any different from that obtained in a conventional cellar?
With Acte 2, Yannick Delpech returns to the Toulouse stage
Right in the heart of the Ville Rose, Yannick Delpech and his four-toque Amphitryon gourmet restaurant have just raised the curtain on a brand new project that some would say is visionary.
Endive from Ferme Chauwin
Nicknamed the devil's root, endive is the pride of the Hauts-de-France region. Not far from Cambrai (Nord), grower Christophe Chauwin is one of the few not to have given in to intensive hydroponics. Heir to three generations of know-how, he perpetuates the tradition of endive grown in the open ground, which is now certified.
