Gault&Millau's news
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Brown or chestnut? We finally explain the difference
With its two-named autumn fruit, the chestnut tree has it all. Alongside confectionery and festive chestnut dishes, the ancestral chestnut is making a name for itself on the best tables, thanks to its sweet and original flavor. So much so, in fact, that the French crop, which has become marginalized, is the subject of plans to safeguard it by 2025.
Live algae
Ewen Frin, 28, founder of Omanori, is revolutionizing Breton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds.
Gault&Millau Tour Bretagne 2025
On the occasion of the presentation of the latest guide dedicated to the Brittany region, Gault&Millau honored the chefs and players in these territories on Monday June 3, 2024.the event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at Domaine Le Mezo, hosted by chefs Emmanuel Kouri, Florent Legros, Kevin Gatin and Franck Geuffroy.
Emmanuel Kouri's good addresses
Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, gives us his top tips for buying quality bread, wine and vegetables.
Bread and chocolate bar
What better way to revive the snack of yesteryear than with a slice of bread and a piece of chocolate? Here's a selection of this simple yet delicious pairing, when chosen with care.
Maison&Objet 2023: Gault&Millau conferences and cooking demos
The September edition of Maison&Objet at the Parc des expositions Paris Nord Villepinte welcomed the Gault&Millau. Conferences, culinary demonstrations and tastings were the order of the day. Here's a selection in pictures.
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.
