Gault&Millau's news
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Brioches des rois, its history and our selection of the best addresses
Are you more into puff pastry with frangipane or brioche with candied fruit? Today, we're telling you the story of the brioche des rois, and giving you a few tips on where to eat it.
Three places to find a killer Munster cheese
The origins of this famous soft Alsatian cheese, made from cow's milk, date back to the 7th century. It was born in the abbey that gave its name to the town of Munster. On the other side of the mountains, in the heart of the Vosges, it's called munster--géromé, or géromé for short, the name being an alteration of that of Gérardmer.
Mélanie Serre's good addresses
Based in the sublime Arcachon basin, Mélanie Serre takes us on a tour of the best places to buy local oysters, smoked fish and wines.
Mauro Colagreco's good addresses
The chef at the Mirazur restaurant in Menton shares his tips for buying quality oil, good bread or enjoying artisanal ice cream in the sunshine.
Montbéliard sausage: how to recognize it and where to buy it
It's safe to say that Franche-Comté is the home of the smoked sausage. Mortau and Montbéliard are produced in all four départements (Haute-Saône, Territoire de Belfort, Doubs and Jura). Comtois smoked sausages are an important part of the region's DNA.
The art of pairing tea and cheese according to Carine Baudry
There's nothing very original about drinking tea at the table, at least in Asia. Matching food and tea, as one would do in sommellerie, is already less common. But to do so with cheese is quite unusual. And yet, it could be the perfect match.
Victoria Boller, the new head chef at Aux Lyonnais, reveals her vision for the Parisian bouchon
Victoria Boller is the new head chef at Aux Lyonnais in Paris. Here's her background and what she has to offer at this Alain Ducasse Group stopper.
The croissant, tasting at the Atelier du Goût
And what if, before becoming one of the symbols of the French art de vivre, from the breakfast swallowed quickly at the counter while rehashing the world to the palatial breakfast served on a rolling table, the croissant was above all one of the symbols - one of the very first - of globalization? Some say they were already being made in ancient Persia, others that they were eaten in Central Europe as early as the Middle Ages, others that they were invented by Viennese bakers to celebrate the victory over the Ottoman invaders, then imported to France by Marie-Antoinette, but the origin remains unclear. It's hard to tell what's true and what isn't, and to distinguish between the legendary and the not-so-real, especially as there are few reliable archives on the subject of gastronomy.
From snacks to pastries....
Petit-beurre, boudoir, cookie cuillère, spéculoos - there's no end to the little cookies we can use to transform them into gourmet recipes. But did you know that they were originally the basis of our cakes, back in the days of pocket decorations, long before the advent of frames, molds and dedicated cookie recipes? Today, whether indolence, the bottom of a drawer, or the ultimate in creativity, snack cookies are still the talk of the dessert world. Family butter cakes, Tiramisù, Charlotte, Moka... but also emblematic creations such as Pierre Hermé's Infiniment Vanille tart, in which spoon cookies have their rightful place. The cookies of our old-fashioned snacks continue to delight us!
With Mimosa, Jean-François Piège settles in Marseille
Jean-François Piège is particularly attached to the South of France. For this reason, the chef with five toques has planned two new openings in the region. Here's what we know.
