Gault&Millau's news
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Cidered beef: when cider becomes the secret ingredient of exceptional meat
At the P'tit Clos Normand in Rives-en-Seine, François-Xavier Craquelin sublimates beef with an unusual ingredient: cider. The typical Norman beverage slightly influences the taste of the meat, making it unique and typical of the region.
The Best Seaside Restaurants
Summer is here—let's head to the beach! Gault&Millau has selected ten restaurants where you can enjoy a meal with a view of the ocean, from the Riviera to the Opal Coast.
The history of crème brûlée and our best addresses
A lightly crunchy caramelized surface, crème brûlée sometimes invites fantasy. Traditionally made with vanilla, Chefs are not lacking in imagination when it comes to offering multiple variations. Gault&Millau shares its history and the best addresses of the moment.
