Gault&Millau's news
833 results
Olympic Games 2024: pride and honour for the three chefs in charge of feeding the athletes
Three chefs have been chosen to feed the athletes who will be at the Olympic Village during the Paris 2024 Games, an exceptional showcase for French gastronomy. They tell us about it.
With her Bourrache wine cellar, Indra Carrillo is changing the way we look at women winemakers
Indra Carrillo, already at the helm of La Condesa in Paris, has just opened Bourrache, a dining cellar where the wine is selected according to very precise criteria. He tells us all about it.
Manu Buffara, the Brazilian touch at Printemps Haussmann
The chef will soon be signing the menu of the Bleu Coupole restaurant at Printemps Haussmann. Here's everything you need to know about this renowned Brazilian chef.
Competition "bio
The 26th Concours International des Vins Organiques et en Conversion took place on Monday May 9 in Paris. The program featured 634 organic wine samples from 13 countries around the world. This international competition, founded in 1996 by Pierre Guigui, a member of the Gault&Millau tasting committee, aims to highlight organic, biodynamic and in-conversion wines. Since this year, it has been organized by Armonia, a company specializing in the organization of wine and spirits competitions. 200 medals were awarded by the jury, which included Gaul&Millau. Among the gold medal winners, we have selected a few whites and reds that are a must-taste.
Chefs go grocery shopping
From a simple shelf in a corner of the restaurant to an entire boutique, for some chefs, the grocery store has become a manifesto, a natural extension of their approach, and even a focus for the development of their business. For many, it was during the confinements that the need and desire arose to offer not only takeaway dishes, but also fresh produce or groceries, thus enabling their customers to benefit from the close ties they maintain with their producers and artisans.
Make a big deal of it!
They're back with a vengeance! Yes, but there's flan and there's flan... Gone are the industrial cream powders stuffed with colorants and additives, and the resulting flans, elastic, doughy and tasteless. Quality ingredients are back in force: fresh eggs, whole milk, cream and vanilla, on a homemade shortcrust or sometimes flaky pastry made with quality butter. Whether you're looking for a traditional version or a more "flantasmatic" one, here's our selection of the best boutique flans around!
Gault & Millau 2022 Awards Ceremony: Hugo Roellinger crowned Cook of the Year
The annual Gault&Millau Trophées de la Gastronomie Française awards ceremony took place on Monday November 29 at the Pavillon d'Armenonville in Paris. The winners were announced during a warm evening attended by all the major players in the French culinary world: established chefs, young chefs, young talents, producers, food artisans, partners, and the French and international press. Many thanks to Olivier Nasti, Emmanuel Renaut and Maxime Frédéric for having delighted us with this exceptional dinner, set to music by the formidable Butard Enescot teams.
Chocolate lovers: Jacques Genin plans to reopen
June 2 is a date that heralds the reopening of new establishments, and Jacques Genin is one of them.
