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Three whiskies to explore the nuances of French savoir-faire
France is welcoming new spirits to its soil, a far cry from calvados and cognac. A number of houses are launching whisky production to highlight their unique terroir.
Near Paris, experience Europe's largest swimming pool
Just a stone's throw from the capital, this Spa unveils an iconic swimming pool, bathed in light and refurbished with refinement, for a timeless experience.
Groot la Tourte unveils new pop-up in Paris department store
After conquering Galeries Lafayette Gourmet, Groot la Tourte is taking on another Parisian department store for the winter season. An opportunity to (re)discover their signature pies, a blend of generous French cuisine and street food spirit.
The best hotels for a family ski vacation
Family rooms or private apartments, clubs dedicated to the youngest guests, activities to play or relax... Discover our selection of family-friendly hotels for unforgettable mountain vacations this winter!
In Bar-le-Duc, Anne Dutriez perpetuates the royal secret of redcurrant jam
Tucked away in a discreet neighborhood, away from the 240-meter-high upper town, nestles Maison Dutriez, the sole producer of a treasure you must taste at least once in your life: seeded redcurrant jam with quill, nicknamed Bar caviar.
The new Petrus has arrived
Antoine Petrus, who spent a large part of his career in Paris, has recently stepped out of the ranks, migrated south and humbly embarked on new missions that link the land to the table.
Tea time at Marie-Antoinette's court: a royal experience at the Hôtel de Crillon
The Hôtel de Crillon pays tribute to Marie-Antoinette and her unique link with the palace. The tea time collaboration blends fashion, gastronomy and history for a unique experience!
Gault&Millau Champagne Book: 2026 edition now available
Make your year-end sparkle with the 2026 Gault&Millau Champagne Book! The 14ᵉ edition of our special champagne guide is available this Thursday, November 6, 2025 in bookstores.
Fabrice Gillotte, art and matter
The man nicknamed "l'Ours" by the profession because he's allergic to the mundane, was the first, in 1991, to win the title of Meilleur Ouvrier de France chocolatier confiseur. Curious and inventive, he entered the competition with a machine that revolutionized the profession.
Louis Festa launches Panat, street food by Les Singuliers
In Saint-Astier, Louis Festa, chef of Les Singuliers restaurant, is preparing to open Panat, an artisanal street food chain. A new culinary adventure combining gourmet delights, authenticity and Périgord roots.
Sébastien Bras' good addresses
Sébastien Bras, chef at Le Suquet restaurant in Laguiole, is very attached to his region. Here, he reveals the names of five producers and artisans who proudly defend the colors of Aubrac.
Kitchen scales: mechanical, electronic or vintage? Our Gault&Millau selection
But it's not the only one. Since the dawn of time, scales have been used to weigh, measure and regulate commerce, and have become indispensable to cooks. Since Roberval, who had the idea of placing the pans on top of, rather than underneath, the plague, the utensil has become increasingly sophisticated. The result is an ever lighter, more reliable and more attractive model for our kitchens.
