Gault&Millau's news
105 results
Fête du Citron®: the not-to-be-missed 4-toque Gault&Millau restaurant
From February 17 to March 3, 2024, the Fête du Citron® will bring the town of Menton to life. Here's the best Gault&Millau address to book now.
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.
Gingerbread, its history and our selection of the best addresses
It's the star cake of winter, and for good reason: its sweet blend of spices, its melt-in-the-mouth texture and its delicious Christmas taste are sure to delight many a gourmand. Discover the history of gingerbread.
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the chef immerses sweet tooths in his singular culinary art, through his emblematic recipes and a few previously unpublished ones, immortalized by photographer Laurent Fau.
A Mediterranean bakery a stone's throw from Paris
There's no need to head south to enjoy the pleasures of the Mediterranean, just to Montrouge (Hauts-de-Seine). David Batty, a former food journalist, has founded a neoboulangerie there, drawing on his father's memories and southern recipes.
This cheese has been crowned "best cheese in the world" (and it's French!).
Every two years, the Mondial du fromage elects the World's Best Cheese. This year, among the 1,600 products in the running, Maison Berthaut's cheese took top honors.
Discover Norbert Tarayre's menu for the reopening of 19.20 at the Prince of Wales.
Through a video on Youtube, Norbert Tarayre is gradually unveiling the menu he will be offering from October at Le 19.20 restaurant. On the menu: generosity, conviviality and dishes to share.
Chocolate caramels, tasting at Atelier du Goût
If there's one subject that's no joke on the Basque coast, it's Kanouga, a soft, melting caramel named after the Russian town of Kalouga. Test bench for 5 artisans between Biarritz and Bayonne.
Cocottes are all the rage!
Now you can cook poulard, roast and other dishes to perfection! Just as at home on the stovetop as on the table, the cocotte is easy to use and relaxed.
Crémant festive bubbles
French crémants still suffer from a lack of popularity when compared to champagnes, considered to be of higher quality. Yet both sparkling wines are made using the same traditional method (two fermentations). And some crémants, especially those that have been aged for a long time in the cellar, can easily rival champagnes... Gault&Millau has selected 10 favorites from 100 blind-tasted crémants.
Un pâtissier, un artiste: a collab
Gault&Millau continues its series of gourmet conversations with an unexpected meeting between Adrien Bozzolo, head pastry chef at the Mandarin Oriental, Paris, and Nisrine Bouazzaoui Grillié, nose at Givaudan.
Cakes that no one under the age of 20 could possibly know...
Names from another era, outdated visuals, but a unique, regressive taste. A handful of artisan patissiers preserve the savoir-faire of the cakes of yesteryear. In Paris and the surrounding regions, you only have to look hard to find them.
