Gault&Millau's news
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"Correspondances", Hugo Roellinger's first book
Hugo Roellinger, chef at Le Coquillage restaurant in Saint-Méloir-des-Ondes, is releasing his first book this autumn 2024. Discover "Correspondances", a book that goes far beyond a simple collection of recipes.
Hemp from the Trévero house
On his Ferme de Trévero, Régis Durand and his partner Benjamin Frézel grow hemp, a little seed full of virtues, as good for people as it is for the earth, but which is too little used in cooking. Meet this defender of peasant agriculture.
Ecole Ferrandi, the talent factory
For over a century, the Ecole Ferrandi has been training generations of talent in the field of gastronomy and the culinary arts. Building on its international reputation for excellence, the Ecole Ferrandi continues to invest in its brand and diversify its activities.
Capon, a recent Christmas tradition
For the festive season, Gault&Millau has decided to delve into the origins of Christmas dishes. Today, the capon is in the spotlight!
Christophe Lemaire, expert in spices
Scouring the world in search of small producers and the best cultivars, collecting the most authentic recipes to faithfully reproduce their blends, returning to the source of curries: Christophe Lemaire collects the best spices in his Paimpol laboratory, which he "triturates" (that's the term) like an alchemist.
