Gault&Millau's news
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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?
La Butte, weaving the future
They have succeeded in the difficult challenge of bringing a 70-year-old house, which has remained in the family, back to life and into the present. In the midst of the Breton countryside, Solène and Nicolas Conraux have even managed to carve La Butte - a bistro, gourmet restaurant, grocery store, hotel and bakery - into a future that is as virtuous as it is sustainable. Let's sleep at the chef's.
Charles de Gaulle's former personal chef is a star in the United States
He is one of those who introduced French gastronomy to the American public. French chef Jacques Pépin, a cooking star in the United States, will soon be celebrating his 90th birthday.
10 3-Toque restaurants with menus under 50 euros
Eat for less than 50 euros in a Gault&Millau 3-toque restaurant? It's possible! Here's the proof, with our selection of great value restaurants.
Discovering Breton tea
The aptly named Émile Auté grows and processes tea leaves for infusion between Finistère and Morbihan. This expert now supplies some twenty top restaurants in France, whose teams he trains in the "tea ritual", a step that enables them to appreciate the particularity of Breton teas, reflections of a specific terroir.
This chef had a great idea to allow his employees to work while his hotel was closed.
Nicolas Carro, director and chef of the Hôtel de Carantec in Brittany, is preparing to carry out major renovations to his establishment. Here's his bright idea for keeping his staff working during the shutdown.
