Gault&Millau's news
23 results
We thought rice pudding was old-fashioned… but these 3 creations prove otherwise
With its creamy texture, comforting flavor, affordability, and simplicity, rice pudding has won back the hearts of those with a sweet tooth. But while the original version remains a favorite, rice pudding is also inspiring chefs. Whether as artisanal ice cream, flan, or île flottante, this childhood classic is being reinvented in unexpected ways.
Hugo Bourny explores the cuisine of rare plants at Lucas Carton
At Lucas Carton, chef Hugo Bourny unveils an original menu entirely dedicated to aromatic plants. These plants can be found alive at the heart of the restaurant. A rare experience available from September 24 to the end of October.
Pierre Hermé in 5 desserts
Pierre Hermé, one of France's leading pastry chefs, talks about his finest creations and what he has yet to achieve. Discover the gourmet universe of the Picasso of pastry-making.
Brandon Dehan in 5 pastries
The pastry chef at L'Oustau de Baumanière in Les Baux-de-Provence unveils five creations that he believes perfectly reflect his sweet universe, from the most classic to the most surprising.
François Perret opens the Ritz Le Comptoir Rive Gauche
Ritz Paris pastry chef François Perret opens a second Comptoir location, this time on the capital's Left Bank. From June 2, his creations will be available at 45 rue de Sèvres.
Fanny Rey in 5 dishes
Fanny Rey, chef at the Auberge de Saint-Rémy, talks to us about the dishes that have marked her career. A dive into the chef's world that should make you want to take a trip to Provence.
The chefs' recipe for moving us in restaurants
Chefs are kings and queens of the heart. Because they know how to touch us by creating dishes that move us. Here, we investigate their secrets, so that we don't remain indifferent to their dishes.
Chocolate fondant, its history and our selection of the best addresses
Chocolate fondant is undoubtedly one of France's favorite desserts. Here are five good places to try it.
Jeffrey Cagnes' patisserie, music and photography
In his new book, La Pâtisserie de Jeffrey Cagnes, the chef immerses sweet tooths in his singular culinary art, through his emblematic recipes and a few previously unpublished ones, immortalized by photographer Laurent Fau.
Travel cakes, ready for boarding!
Designed at the beginning of the last century to be perfectly nomadic, these cakes with no perishable fillings can be kept for several days at room temperature and transported anywhere without melting or crumbling. While the function may have changed, now that we're all nomads, the taste for these cakes has remained.
