Gault&Millau's news
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Ducasse's empire to include cookies
And another four for Alain Ducasse, who is once again investing in the rue de la Roquette district of Paris to open a new factory, this time dedicated to biscuit-making.
Hot in front
It's just opened, we've been there, and we've often liked it. Zoom in on four summer novelties.
Self-made chef, Alan Geaam
Not a single article mentions that he is self-taught. After a singular journey that took him from Liberia to Lebanon and the United States, Alan Geaam landed in Paris, where he found a job as a dishwasher. The rest is history: he took the chef's place at the drop of a hat, taught himself the basics of cooking and, finally, successfully opened his own restaurants.
Salon, an exceptional Champagne cuvée
A single cru, a single year, a single grape variety, a single cuvée: this is the philosophy behind Salon champagne, known only to the most enlightened and affluent connoisseurs. A look back at an exceptional wine.
Easter, the great chocolate show
The chicken before the egg? The egg before the hen? It doesn't matter which way you look at it, as long as you're hunting for an Easter egg! Here are our addresses in Paris.
Hotels, code changes
For a long time, the hotel market was divided between, on the one hand, very family-run establishments and, on the other, a few large hotel groups duplicating their concept without questioning themselves. The arrival of online travel agencies (Airbnb et al.) and, above all, of a generation Z cultivating new consumer habits has pushed the hotel industry into a state of flux, particularly in the luxury segment. Small, human-scale groups have emerged. They embraced the word "collection" and began to change codes.
Cote-Rôtie du Domaine Jamet au Petit Sommelier
On November 16, you'll have the chance to taste Jean-Paul Jamet's rare Cote-Rotie during an exceptional winemaker's dinner at the Petit Sommelier restaurant in Paris.
Henri Carlier Takes the Reins in the Kitchens of Villa Florentine
At age 28, Henri Carlier took the helm in the kitchen at Villa Florentine. Having worked under Jean-Louis Nomicos, Arnaud Donckele, and Hugo Bourny, the young chef now intends to put his own stamp on this iconic, newly renovated restaurant.
Where can you get a good sausage and mashed potatoes? Our recommendations
A homemade sausage, a generous helping of mashed potatoes, and a rich sauce… Discover our top picks in France for enjoying a delicious sausage and mashed potatoes.
