Gault&Millau's news
10 results
Scallops, the queen of shells
Chance: the scallop is both a gourmet delicacy and a preserved resource in France's main shellfish beds. From October to mid-May, you'll have no hesitation in feasting on this melting, pearly muscle, which lends itself to the simplest as well as the most sophisticated preparations.
Christophe Le Fur: a new bistronomic adventure in Hillion
In March, Christophe Le Fur will open a new restaurant in the Bay of Saint-Brieuc. The chef tells us more about this project.
Chefs from father to son... Maximin, son of Michel Hellio
Chefs from father to son (or daughter to daughter): a great classic. Vocation or mimicry, this is what happens when, from an early age, you're immersed in an environment where the boundaries between professional and private life are blurred. What do you keep in your head and in your kitchen from your father's influence? How do you respect your heritage while at the same time becoming emancipated? Interview with Maximin Hellio, now a 3-toque chef in Deauville, and son of Michel, the iconic Breton chef.
Why This Château in Bordeaux Grows an Artichoke Variety That's Almost Extinct
The Dutch Albada Jelgersma family, owners of Château Giscours—a third grand cru classé in Margaux—has set out to save Macau camus, the Médoc’s former flagship wine. It’s a somewhat crazy project, fully in line with their commitment to protecting biodiversity.
This Breton estate is the new must-visit destination
Just outside Vannes, the Domaine du Liziec blends heritage and modernity in a setting steeped in legend. With its ancient stonework, contemporary design, and cozy atmosphere, this destination invites guests to savor a holistic experience that goes far beyond a simple hotel stay.
You love this seasonal product, and the good news is that this is its year!
A much-loved seafood product has been back on our shelves since October 1ᵉʳ and should not be missed in the coming months. Can you guess which one it is?
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.
