Gault&Millau's news
1 000 results
Where can you get a good sausage and mashed potatoes? Our recommendations
A homemade sausage, a generous helping of mashed potatoes, and a rich sauce… Discover our top picks in France for enjoying a delicious sausage and mashed potatoes.
Where can you get a good crème brûlée?
A timeless classic of French brasseries, crème brûlée requires precise cooking. From renowned restaurants to pastry shops, here’s an overview of the most sought-after versions right now.
How a Couple Built One of the Most Beautiful Coffee Houses
After stumbling upon the coffee business by chance, Vincent and Barbara Ballot built a thriving family business in their hometown in Haute-Saône, specializing in coffee, tea, and herbal teas. For 30 years, they have remained true to a philosophy centered on taste and quality.
The 5 Favorite Desserts of the Pastry Chef at Paul Bocuse Restaurant
As pastry chef at Restaurant Paul Bocuse, Benoît Charvet carries on Monsieur Paul’s legacy while adding his own personal touch. He looks back on five desserts that tell the story of his career.
IPA, stout, NEIPA… The Ultimate Guide to Finally Understanding Beers
The major beer styles and their sensory profiles, for beginners and the curious. An overview of the most representative beer families, to help you better understand what’s in your glass.
Choosing the Right Olive Oil
Good olive oil is enjoyed just like a good wine: each variety, each blend, and each harvest reveals a different flavor profile. But you still need to know which one to choose from the shelves at specialty food stores and supermarkets.
The finest Cassis vintages you absolutely must try this summer
Six wines from Cassis to discover: two rosés and four whites that bring the Mediterranean to the table.
He left everything behind to create a Breton whiskey that’s already winning over chefs
In a region already renowned for its whiskey, Bertrand Jestin crafts a line of organic spirits that are entirely sourced from Finistère. From corn grown in Loctudy to barley from northern Finistère, Bale Bro embodies a new generation of spirits deeply rooted in their terroir.
Where does Guy Savoy shop? His top picks
Oysters, rare vegetables, and exceptional peppers: Guy Savoy reveals five must-visit spots to source ingredients from the best artisans and producers.
Beer isn't just about hops!
Behind every sip of beer lies a series of chemical and biological reactions in which enzymes, sugars, and microorganisms transform simple grains into complex beverages. Pop the cap off your bottle or open your can, sit back, and follow along.
Who are the “wild boars” shaping the Mont d’Or?
Without the work of this little-known woodworker, Mont d’Or would not have the same flavor. Summer and winter alike, he cuts thin strips of soft wood from the spruce trees of the Jura Mountains, which are then used to wrap the cheeses before they are placed in their molds.
