Gault&Millau's news
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Niche honeys produced in the Sarthe region and prized by haute gastronomie
In Bonnétable, Sarthe, Patrick Cholet has found his vocation. Far from the offices of the oil group for which he worked for 15 years, it was with the bees that he undertook a reconversion. His exceptional honeys, reflecting the landscapes and terroirs of the Perche region, are now prized by connoisseurs and chefs alike, both in France and abroad.
Abbey, museum, mill... 5 hotels steeped in history
They have sheltered princesses or monks, travelers or knights, and all tell, in their own way, a piece of our history. Medieval abbey or Renaissance castle; 18th-century mill, coron or modernist UFO.... Discover our nuggets that offer much more than just a refuge for the night. A moment of culture and emotion.
Chausson aux pommes, its history and our selection of the best addresses
A pastry you can't live without. The apple turnover, beneath its apparent simplicity, requires technique and know-how. While all recipes are similar, each baker has his or her own. Old-fashioned or reinterpreted, the choice is yours!
These chefs grow mushrooms under their restaurants
Florent Pietravalle and Maxime Thomas have their own mushroom beds in the cellars beneath their restaurants. They explain why they made this unusual choice.
Philippe Mille leaves Domaine Les Crayères for a good reason
Philippe Mille has just announced his departure from Domaine Les Crayères in Reims to embark on a new adventure. The chef has a lovely project that he has just unveiled.
Hugo de la Barrière's good addresses
Chef at Château de Brindos, Lac & Château, in the heart of the Basque Country, Hugo de la Barrière reveals the artisans and producers he likes to work with in the region. Definitely worth adding to your address books.
