Gault&Millau's news
26 results
Why Chefs Are Clamoring for These Rare and Little-Known Breton Butters
A new generation of producers is turning butter into a true culinary gem in the region. With their use of heritage breeds, pasture-based farming, and proven expertise, they are winning over chefs and food connoisseurs with unique flavors that reflect a vibrant local terroir.
This cognac was the first to bear a name on its bottle
A symbol of French art de vivre, Martell Cordon Bleu is a forerunner. Before it, only codifications were inscribed on cognac bottles.
Located in the heart of the city, this microgrower supplies the Côte d'Azur's top restaurants
Thanks to aquaponics, the cultivation of plants in symbiosis with fish, "La Pousseraie" produces quality microfoams, leaves and flowers for the Côte d'Azur's finest tables.
Gault&Millau, le magazine: the first special issue on wine, champagne and spirits is now on sale
The first Gault&Millau wine, champagne and spirits special issue is now available. In this issue, we take a look at a French vineyard undergoing a revolution. From Bordeaux to Brittany, discover how climate, grape varieties and consumer habits are redrawing the vineyard map.
Alain Passard's Arpège restaurant goes 100% plant-based
Alain Passard makes a radical change: his restaurant L'Arpège in Paris will no longer serve meat or fish. A revolution in the world of French haute cuisine.
Do you know the history of the pepper mill?
It's a buccaneer's spice, a Lilliputian pebble that you roll between your fingers to extract flavors as powerful as they are volatile. For a long time, pepper was coarsely ground, until the industrial revolution provided cooks with the perfect utensil for grinding it: the grinder.
How a Prominent Wine Family Turned Its Fortunes Around Thanks to Asparagus
Less well-known than their château in Fargues, the Uza farm in the sandy plains of the Landes region is to white asparagus what a grand cru is to Sauternes: a must-have on gourmet tables. It also marks a new chapter in a family saga that has spanned 500 years.
The "President", a fifty-year mandate
A Bernachon signature, this generous cake topped with a flight of chocolate was so named by Paul Bocuse fifty years ago. For this anniversary, the legendary dessert returns for the first time this autumn to the very place where the legend was written: the Élysée Palace.
Chef Jean-Luc Tartarin, a well-known figure in Le Havre, passed away at the age of 59
Chef Jean-Luc Tartarin passed away at the age of 59. Based in Le Havre, he had been a benchmark of Norman gastronomy for over three decades.
Peugeot's pepper mill celebrates its 150th anniversary: a look back at a product with a well-oiled mechanism
Peugeot is celebrating a spicy anniversary: the 150th anniversary of its very first pepper mill, the legendary Modèle Z. Born in 1874, this emblematic product ushered in the era of Peugeot mills found on tables the world over, long before the brand took to the road with its cars.
