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This forgotten Beaujolais cru could well become a world model
Total grassing, 240 trees planted per hectare in the heart of the vines, pulling out vines to make room for them... At Château de Javernand in the Chiroubles appellation, Pierre Prost and Arthur Fourneau are rethinking everything to revive their soil and produce fresh, silky wines.
Agroforestry to reenchant the Château de Javernand
Total grassing, 240 trees planted per hectare in the heart of the vines, pulling out vines to make room for them... At Château de Javernand in the Chiroubles appellation, Pierre Prost and Arthur Fourneau are rethinking everything to revive their soil and produce fresh, silky wines.
Le Grand Repas returns for its 6th edition on October 9
The Grand Repas, a national culinary event, will once again be taking center stage on October 9, 2025. This year, it celebrates the gastronomy of the Auvergne-Rhône-Alpes region.
The Centre national de la gastronomie française to open soon in Lyon
On Wednesday January 15, 2025, the official agreement to launch the Centre national de la gastronomie française was signed, in the Auvergne-Rhône-Alpes region.
Chef Alexandre Mazzia to carry the Olympic flame in Marseille
Alexandre Mazzia, chef at the AM restaurant in Marseille, has been selected as one of the Bouches-du-Rhône Olympic torchbearers. A symbolic honor for the chef, himself a former professional basketball player.
The Best Craft Beers in France, Region by Region
About a hundred beers lined up at the starting line for our jury’s tasting, with forty favorites at the finish: a drop of beer in an ocean of craft breweries that are bouncing back after two sluggish years.
Where can you find a good tropézienne in France?
Where can you find the best tropézienne? We’re revealing 8 must-visit spots, from Saint-Tropez to Lyon, where you can (re)discover this iconic dessert of the French Riviera.
Modern Caprese: French restaurants reinvent tomato-mozza
It's undoubtedly the most symbolic recipe of the summer season. Because it's refreshing and because it smells of Italy. But that doesn't stop the famous tomato-mozzarella from inspiring chefs to revisit it in a variety of dishes.
Anne-Sophie Pic's good addresses
Anne-Sophie Pic reveals her best addresses for Gault&Millau readers. Oil, aromatic herbs, pastries... Here's where to buy the best products around Valence!
It's time... for apricots
With its soft, velvety skin, plump body and summery fragrance, the majestic apricot has arrived on the shelves. This summer, Gault&Millau invites you to discover our favorite fruits in the heart of the orchards.
Cherry time has come
For this latest episode, Gault&Millau succumbs to the sweetness of freshly picked cherries. Bigarreaux, Morello cherries, guignes... Depending on the region, varieties and tastes differ. They can be eaten fresh and cooked in an infinite number of sweet and savoury ways.
