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Fanny Rey in 5 dishes

Fanny Rey, chef at the Auberge de Saint-Rémy, talks to us about the dishes that have marked her career. A dive into the chef's world that should make you want to take a trip to Provence.

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Chef Fanny REY

Restaurant Restaurant Fanny Rey & Jonathan Wahid
13210 SAINT-RÉMY-DE-PROVENCE

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News & Events

Fanny Rey in 5 dishes

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Chef Fanny REY

Restaurant Restaurant Fanny Rey & Jonathan Wahid
13210 SAINT-RÉMY-DE-PROVENCE

News Craftsmen & Know-How

Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.

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Craftsmen & Know-How

Seaweed bliss

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News & Events

A new chapter at Bastide de Moustiers with Valentin Fuchs

A new era for Bastide de Moustiers. Alain Ducasse has entrusted the kitchens of his Provencal restaurant to Valentin Fuchs, a chef trained in some of the world's top establishments, who will give pride of place to seasonal cuisine.

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News & Events

Jérémie Le Calvez opens a new bistro in Saint-Pol-de-Léon

In July, the chef behind La Pomme d'Api in Saint-Pol-de-Léon will open La Pomme Reinette, a more accessible bistro that will be transformed into an afternoon tea room and tapas bar in the evening.

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Chef Jérémie LE CALVEZ

Chef de service Jessica CHELALA

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News & Events

Taste of Paris: here's why the 2024 edition has been postponed

The Taste of Paris festival is already eagerly awaited in 2024, but a change is likely to disappoint regulars. Date, tickets, exhibitors... We tell you everything you need to know about the next edition of Taste of Paris.

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News Tables & Chefs

Tables & Chefs

5 mistakes to avoid when booking a gourmet restaurant

Would you like to have lunch or dinner in a gourmet restaurant, but don't know how to go about it? Here are our tips and tricks.

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News & Events

Macaroon Day: on March 20, show your support by eating macaroons!

Every year, March 20 is Macaroon Day. Here we explain why this day is important (and why you should go and eat these delicious filled treats).

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News & Events

Alexandre Baule takes over the kitchens at Les Roches Rouges

Alexandre Baule is about to take over the kitchens at Les Roches Rouges in Saint-Raphaël. His arrival will be accompanied by the opening of two new addresses.

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Chef Alexandre BAULE

Restaurant La Table de L'Alpaga
74120 MEGÈVE

News Craftsmen & Know-How

Craftsmen & Know-How

Jade Genin transforms Easter eggs into works of art

For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.

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News Craftsmen & Know-How

Craftsmen & Know-How

Ebony treasure from The Peninsula Paris For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open. Price: 95 euros Pre-order from March 29 and on sale from April 12. The turtle candy box from Manufacture Ducasse Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells. Price: 67 euros À la mère de famille hens À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures. Price: 19 to 122 euros depending on format available from March 17, 2025 The Cheval Blanc Paris Easter bell Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit. Price: 135 euros Edwart Chocolatier Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character. Credit: Edwart Spring takes flight at Waldorf Astoria Versailles - Trianon Palace Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline. Price: 45 euros Capon Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food. Price: 19 euros each Cédric Grolet's trompe-l'œil chocolates Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes. Size S: 30 euros Size M: 50 euros from March 26, pre-order on our website Claire Heitzler's Bibis Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips. Cyril Lignac Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions. Available from March 27 Maison Boissier lace cats This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats. Price: 125 euros Cagnes Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles. starting at 20 euros Arnaud Larher MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel. Prices: from 35 to 64 euros from March 20

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News & Events

Chef Anthony Avoine to open a bistro in Trébeurden

Manoir de Lan Kerellec chef and owner Pauline Daubé have taken over the Kevano restaurant in Trébeurden. They plan to turn it into a bistro, due to open in April 2025.

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New restaurants

Open

15/20
Remarkable Restaurant

Robuchon Monaco

Address 98000 MONACO

Cooking French | Gastronomic

Budget 175€ à 225€

Open

13/20
Chef's Restaurant

À Ma Façon

Address 38000 GRENOBLE

Cooking French | Gastronomic

Budget 21€ à 62€

Open

12/20
Gourmet Restaurant

Bistrot du Mont Joly

Address 74170 SAINT-GERVAIS-LES-BAINS

Cooking French | Traditional

Open

12/20
Gourmet Restaurant

Domaine du Baguier

Address 83136 LA ROQUEBRUSSANNE

Cooking French | Provençale

Budget 39€ à 78€

Open

11.5/20
Gourmet Restaurant

Les Galinas

Address 13100 AIX-EN-PROVENCE

Chef Florent Mondejar

Cooking French | Provençale

Open

12/20
Gourmet Restaurant

La Table de Julie

Address 73600 MOÛTIERS

Chef Julie Ferreira

Cooking French | Local

Budget 22€ à 25€

Gastronomy people

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Chefs' recipes

Easy

Beet, feta, mint and hazelnut salad

In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.

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Intermediate

Crispy knuckle of ham with mustard & kohlrabi

For his jambonneau recipe, chef Pierre Forst (Le Bout des Canards, Lorquin) uses a mustard hollandaise sauce and lacto-fermented kohlrabi.

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Chef Pierre FORST

Restaurant Le Bout des Canards
57790 LORQUIN

Easy

Veal tartar

Chef Wilfried Romain's tartare recipe calls for veal, chimichurri sauce and homemade pecorino shortbread.

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Easy

Cod meunière, soubise and kasha stew

Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.

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Easy

Benjamin Chrétien Pear Caramel Soufflé

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Easy

The Trébons onion

Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.

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News Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.

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Head sommelier Xavier THUIZAT

Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS

News Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

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Head sommelier Xavier THUIZAT

Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS

News

Forced disconnection: five digital detox hotels for a break from screens

Far from notifications and Wi-Fi, some hotels are offering a digital detox to restore a more natural rhythm. Between silence, forgotten rituals and a return to nature, an immersion in a daily life without connection.

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News & Events

Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.

The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.

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News & Events

Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure

Nathan Helo is embarking on a new project at the Hôtel Saint-Rémy. Bistro, rooftop... Here are all the projects awaiting the chef.

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News & Events

Bernard Loubat, the culinary critic from Marseilles, has passed away

Marseille-based food critic Bernard Loubat passed away at the age of 83, on the night of March 15, 2025. A brilliant career that left its mark on local and national gastronomy.

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News Craftsmen & Know-How

Craftsmen & Know-How

Exceptional eggs from chefs and artisans for Easter 2025

Chefs and artisans reinvent the Easter egg with creations as surprising as they are refined. Unexpected shapes and daring flavors, discover our selection.

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News & Events

Le Chapon Fin in Bordeaux: 200 years of gastronomy and history

La Chapon Fin, a Bordeaux institution, celebrates its 200th anniversary in style with a series of exceptional dinners and artistic events. Discover the program.

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