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The Cancer Wine Horoscope for 2026
The stars are bringing a wave of optimism to your week. Energy, good cheer, and wonderful opportunities to raise a glass may well be in store… Don’t wait to find out!
Pierre Marcolini is launching a collection of chocolates for cooking
Starting in September 2026, Pierre Marcolini will unveil eight cooking chocolates—ranging from Signature Blends to Grands Crus—to bring his pastry expertise into everyday kitchens.
8 Must-Have Rums for Beginners
Whether you’re a connoisseur or a beginner, this selection of rums takes you on a journey around the world’s rum-producing countries and helps you imagine the perfect moment to savor each brand or distillery’s offering. After a meal, by a crackling fire, at a barbecue, or in a rocking chair watching the sunset—there’s no shortage of moments in life to savor a glass without feeling guilty.
Death of Bertrand Grébaut, Chef and Founder of the Restaurant Septime
Bertrand Grébaut, chef and co-founder of the Parisian restaurant Septime and the 2009 Gault&Millau Young Talent, passed away at the age of 44, leaving a major mark on French gastronomy.
Gérald Passedat: 5 Dishes
In Marseille, Gérald Passedat has created a cuisine inspired by the sea. Through five signature dishes, the chef at Le Petit Nice shares his vision of the Mediterranean coastline.
The Jean des Sables restaurant has new owners: here's who they are
Jean des Sables, a renowned restaurant overlooking the ocean in Hossegor, is embarking on a new chapter. Oriane Gomez and Louis Jalinier are taking over from Clément Pichard and will welcome their first guests starting July 2, 2026.
Chef Julien Gatillon takes the culinary reins at Saint-Nicolas in Megève
Julien Gatillon continues to expand his business in Megève by creating the menu for the fine-dining restaurant Le Saint-Nicolas, located within the Au Coin du Feu hotel. This new collaboration marks an important milestone in his career as an entrepreneur.
Why Chefs Are Clamoring for These Rare and Little-Known Breton Butters
A new generation of producers is turning butter into a true culinary gem in the region. With their use of heritage breeds, pasture-based farming, and proven expertise, they are winning over chefs and food connoisseurs with unique flavors that reflect a vibrant local terroir.
In Lyon, Clément Sommier Wins the Title of Best Sommelier of France 2026
Clément Sommier won the 2026 edition of the prestigious competition organized by the Union de la Sommellerie Française. He succeeds Bastien Debono and adds his name to the profession’s list of winners.
Gault&Millau Burgundy-Franche-Comté Tour 2027: The Winners
Château de Saulon, June 29, 2026. More than 120 industry professionals gathered, 11 winners were honored, and Alexandre Bondoux was awarded the Gault&Millau d’Or for La Côte Saint-Jacques in Joigny.
William Legros Named 2027 Young Talent of the Bourgogne-Franche-Comté Region
As head chef of the Touch’d’Art restaurant in Belfort, William Legros was named “Young Talent 2027” for the Bourgogne-Franche-Comté region during the Gault&Millau Tour. This distinction recognizes the unconventional career path of a restaurateur who moved from the dining room to the kitchen, driven by passion, resilience, and a signature culinary style.
