International
Copenhagen, the gastro-capital of Northern Europe
In the space of twenty years, Copenhagen has created an ecosystem where creativity, technology, architecture and design come together to serve a new, totally uninhibited gastronomy. To the point of becoming an epicenter, a hub that attracts all eyes and even stirs all desires. To the point of becoming, in the eyes of some, the gastronomic capital of the world!
News & Events
Copenhagen, the gastro-capital of Northern Europe
In the space of twenty years, Copenhagen has created an ecosystem where creativity, technology, architecture and design come together to serve a new, totally uninhibited gastronomy. To the point of becoming an epicenter, a hub that attracts all eyes and even stirs all desires. To the point of becoming, in the eyes of some, the gastronomic capital of the world!
Cidered beef: when cider becomes the secret ingredient of exceptional meat
At the P'tit Clos Normand in Rives-en-Seine, François-Xavier Craquelin sublimates beef with an unusual ingredient: cider. The typical Norman beverage slightly influences the taste of the meat, making it unique and typical of the region.
Craftsmen & Know-How
Cidered beef: when cider becomes the secret ingredient of exceptional meat
At the P'tit Clos Normand in Rives-en-Seine, François-Xavier Craquelin sublimates beef with an unusual ingredient: cider. The typical Norman beverage slightly influences the taste of the meat, making it unique and typical of the region.
Gault&Millau Tour Normandie 2024
On the occasion of the presentation of the latest guide dedicated to the Hauts-de-France region, Gault&Millau honored the chefs and actors of the venue in these territories on Monday, October 14, 2024.The event took place at L'Orangerie de la Baie. The day before, winners and Gault&Millau partners attended a dinner at the Anecdote restaurant, hosted by chefs Alexandre Gauthier and Samuel Pasquet.
The fork, impossible to live without
How could you bite, grab, dip... eat without it? For centuries, the fork had only two prongs, but this was too reminiscent of the devil's fork and the sin of gluttony. It wasn't until the 18th century that the fork made its permanent home on our tables, with four prongs and on the left-hand side of the plate. But teeth up or teeth down?
Alexandre Gauthier x Mathieu Lehanneur: imagining the present for the future
One is a jack-of-all-trades designer, deeply rooted in the present, with award-winning pieces all over the world. The other is one of the greatest talents of his generation, Chef of the Year 2016, passionately committed to defending his territory, the North. We talked about digestion and finitude, audacity and doubt, innovation and combat. And eaten by thought
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