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12 incredible toppings for your pancakes
At Chandeleur, let yourself be tempted by gourmet crêpes: jam, chocolate, honey, chestnut cream or caramel to satisfy your taste buds.
Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau
The race for the title of Grand de Demain is over! Gault&Millau has just named Clément Guillemot, of the restaurant Choko Ona, Grand de Demain de l'Année 2025.
Emmanuel Kouri named Grand de Demain 2024 at the Gault&Millau Tour Bretagne
The chef at Les Jardins de Kerstéphanie in Sarzeau was named Grand de Demain at the Gault&Millau Tour Bretagne.
Authentique, an atypical chocolate and pastry shop
She is water. He is fire. Lisa Le Tirilly and Mehdi Benkhelifa define themselves as such. "He's got a thousand ideas a second, so sometimes you have to temper them by controlling the flames," she smiles. In 2020, in the shadow of the Palais des papes in Avignon, the couple founded Authentique, a chocolate and patisserie that also offers ice cream all year round.
The Ibarboure brothers share their favorite Basque producers
Xabi and Patrice Ibarboure, of the eponymous restaurant in Bidart, reveal their top tips for sourcing quality local produce. To your notes!
13 soy sauces tested and approved by Gault&Millau
Shiro, usukuchi, koikuchi, saishikomi or tamari: what qualities should be attributed to the different soy sauces marketed in France? To find out, a panel of judges tasted thirteen sauces of different types, qualities and manufactures. A test bench of varied tastes in which everyone will find their ideal shoyu.
These 5 dishes that Olivier Nasti can no longer remove from his menu
Chef at Le Chambard in Kaysersberg, Olivier Nasti defends a cuisine that is deeply rooted in its region, committed, clear and sincere. Through five emblematic dishes, he tells the story of a career built on convictions, embraced traditions and mastered modernity.
Sébastien Bouillet in 5 pastries
Sébastien Bouillet, Lyon's well-established pastry chef, reveals himself through five creations that he believes perfectly represent his gourmet and creative universe.
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.
Emmanuel Renaut in 5 dishes
Emmanuel Renaut, chef at Le Flocons de Sel in Megève, retraces the history of five dishes that are emblematic of his cuisine. A plunge into his delicate mountain world.
The oyster knife, the fatal weapon
The knife is the linchpin of the kitchen, the soul and weapon of the chef. Choosing the right oyster knife means taking your cooking to the next level. It's the only knife that can give you access to the umami of the iodized taste: shiny, plump, fragrant flesh. But you have to know how to use it.
