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This everyday vegetable hasn't always had the color we know today..
Although it's the second most widely consumed vegetable in France, it has a special, centuries-old history that's not all that obvious.
Gault&Millau's 10 favorite arranged rums
Gault&Millau unveils its 10 favorite rhums arrangés: bold recipes, authentic flavors and artisan craftsmanship. An ideal selection for lovers of refined spirits.
Epiphany 2025: exceptional galettes selected by Gault&Millau
For Epiphany 2025, Gault&Millau celebrates the art of the galette des rois by unveiling an exceptional selection. Innovations, flavors and traditions combine to sublimate this essential gourmet feast.
Top Chef 2024: these 10 candidates work in Gault&Millau restaurants
Ten of the sixteen candidates in Top Chef season 15 work in restaurants listed by Gault&Millau. Here's where to find them for a real treat.
Four good Savoyard addresses for raclette
Although the first reflex is often to associate raclette with fondue, this soft, flavorful cheese is also perfect on a platter. Discover our best addresses in Savoie.
Smoked salmon, the Gault&Millau test bench
The Gault&Millau experts have tasted a selection of smoked salmon, a festive product par excellence, but one that can be found all year round in supermarkets and artisan shops. Here are their opinions.
Four good places to find mimolette cheese
Mimolette, like Gouda, has long been thought to come from Holland. In the 1970s, they were called "Dutch cheeses" and sold as such. Here's its history and our favorite addresses.
What exactly is Ashkenazi cuisine?
Boubalé recently opened in Paris. This festive restaurant, housed in a Marais hotel and designed by Israeli chef Assaf Granit, claims to offer Ashkenazi cuisine. That's not entirely untrue, but it's a long way from what it really is.
Our three best places to enjoy a soumaintrain
Soumaintrain, named after the Yonne village of the same name, is a raw-milk, soft, washed-rind cheese made in the region since the Middle Ages.
Summer wines: 5 Beaujolais
Beaujolais is undoubtedly the "buddy wine" par excellence. Often very fruity, easy-drinking and straightforward, it can be enjoyed without fuss or fuss: ideal for vacations. All Beaujolais wines are made from a single grape variety, Gamay, on predominantly granitic terroirs, and always retain a clean acidity that makes them fresh and easy to drink, especially in summer. For summer drinking, look for this fruitiness and palatability in five of the ten crus, all located in the northern part of the vineyard. These wines should be opened young (no more than 3-4 years), and served slightly chilled to bring out the red fruit flavors of strawberry and raspberry.
