Gault&Millau's news
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In Sausset-les-Pins, this restaurant organizes the first French Bouillabaisse Championship
The event, organized by La Calanque Bleue, will take place on Sunday, December 7, at the restaurant. Six chefs will compete for the title of "France's Best Bouillabaisse".
Marcel Ravin awarded the Ordre du Mérite agricole
Monegasque chef Marcel Ravin was honored for his commitment to agriculture and respect for producers, at a ceremony presided over by the French ambassador to Monaco and Prince Albert II.
Softness, between resistance and extinction
With three main production areas: the South-West, Anjou and Alsace, some thirty appellations, and volumes that vary from vintage to vintage, the market for sweet and syrupy wines is experiencing varying fortunes in the face of changing consumer trends.
Gault&Millau, le magazine: issue 12 on newsstands
The new Gault&Millau is available! It will be the perfect source of inspiration to accompany the magic of the festive season and usher in winter.
Recommended holiday logs from hotels and palaces
For an exceptional Christmas, nothing beats a delicious and visually impressive log. The pastry chefs of palaces and hotels are redoubling their inventiveness to celebrate the festive season with gourmet flair.
Death of pastry chef Gabriel Paillasson
Two-time Meilleur ouvrier de France Gabriel Paillasson, who was to pastry what Paul Bocuse was to cuisine, has joined the sweet stars. He was 79 years old.
Four cuvées from northern vines
From Brittany to Île-de-France and Hauts-de-France, the first vintages from northern France's vineyards are unveiled.
The 11 hotels where to spend Christmas Eve: enchantment, gastronomy and exceptional nights
Some hotels don't just decorate their trees: they change the look of the December days. Here are eleven Parisian addresses where people come for something other than the usual Christmas - a different way of celebrating, for two or as a family.
How do you build a menu for a hotel? Interview with Louis Gachet, chef at Couvent des Minimes
Chef at Le Couvent des Minimes in Mane, Provence, Louis Gachet tells us about his menu, his culinary vision and his sources of inspiration, and goes behind the scenes of the hotel's culinary offerings.
France's Thibault Gonzales crowned world pie champion
An emblematic dish of our gastronomic heritage, as technical as it is refined, pâté-croûte has had its own World Championship since 2009. On Monday December 1st, the sixteenth final was held in Lyon, open to professionals from the culinary and catering trades.
