Gault&Millau's news
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Duck confit, tasting at the Atelier du Goût
This emblematic dish from the South-West of France has spread beyond the Nouvelle-Aquitaine region to the far reaches of Occitanie, with connoisseurs happily combining the two specialties of cassoulet and confit. Even today, the typical Gascon meal, which you'll find in many restaurants, consists of garlic tourin, foie gras, confit and apple tourtière.
Julien Caligo sublimates the sea and wins a Gault&Millau trophy
Julien Caligo, chef at Chez Monique in Calvisson, wins the Trophée Cuisine de la Mer, des Lacs & des Rivières 2026 for the Occitanie-Andorre region. This Gault&Millau award salutes his career and his cuisine, which combines local produce and seafood.
L'Alter-Native: which chef will succeed Quentin Pellestor-Veyrier?
Following the departure of chef Quentin Pellestor-Veyrier, who left to open his own restaurant, Alter/Native is preparing to welcome a new chef, aged just 27.
Quentin Pellestor-Veyrier: first restaurant in the former Amphitryon building
Quentin Pellestor-Veyrier, who has worked in a number of top establishments including those of Gilles Goujon, is about to open his first restaurant not far from Toulouse.
Where can I find a good Norman apple juice?
Although apple trees can be found all over France, Normandy is the region most naturally associated with this tree, which blooms in spring and can be discovered on walks through bocages and orchards.
Our provinces at a glance
France has a lot to offer this summer. Live to the rhythm of the provinces with our collection of summer guides, to leaf through, annotate and pack in your suitcase!
This little-known French eau-de-vie could dethrone gin
Long the jealously guarded secret of the "bouilleurs de cru", blanche d'armagnac officially earned its letters of nobility in 2005. Unlike its elder sibling, traditional armagnac, blanche d'armagnac does not seek the patina of wood, but the brilliance of fruit. From the same terroirs, it is captured as it leaves the still and left to rest in inert containers. This PDO revives the region's image by inviting itself to gourmets' tables and mixologists' counters alike.
To counter the shortage of kitchen staff, this CFA has found a solution
The gastronomy sector is struggling to recruit. With this in mind, the Union des Métiers et des Industries de l'Hôtellerie, Mission Locale Ouest Audois and Campus CFA Purple set themselves a challenge: ML chef.
