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Gault&Millau's news

After Orgueil, Eloi Spinnler spices up Parisian life with his new restaurant Colère News & Events

After Orgueil, Eloi Spinnler spices up Parisian life with his new restaurant Colère

The young chef, just turned thirty, is about to open his second restaurant. After the first Sin Capital, Orgueil, it's the turn of the volcanic Colère to see the light of day in the 9ᵉ arrondissement of Paris.
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After Orgueil, Eloi Spinnler spices up Parisian life with his new restaurant Colère
News & Events

After Orgueil, Eloi Spinnler spices up Parisian life with his new restaurant Colère

The young chef, just turned thirty, is about to open his second restaurant. After the first Sin Capital, Orgueil, it's the turn of the volcanic Colère to see the light of day in the 9ᵉ arrondissement of Paris.
Périgord chef Cyril Haberland sells his restaurant l'Atelier News & Events

Périgord chef Cyril Haberland sells his restaurant l'Atelier

A chef in love with his region, he and his partner Anne have decided to sell the restaurant they opened six years ago.
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Périgord chef Cyril Haberland sells his restaurant l'Atelier
News & Events

Périgord chef Cyril Haberland sells his restaurant l'Atelier

A chef in love with his region, he and his partner Anne have decided to sell the restaurant they opened six years ago.
This is where the only ham made in Paris is made. Craftsmen & Know-How

This is where the only ham made in Paris is made.

Prince de Paris ham is part of the rich tradition of French charcuterie, particularly from the Paris region. Today, Maison Doumbéa is the last Parisian salting house to prepare this authentic ham. Our presentation.
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Whisky Live Paris 2024: the 20ᵉ edition soon at La Villette News & Events

Whisky Live Paris 2024: the 20ᵉ edition soon at La Villette

The Whisky Live Paris event returns under La Grande Halle de La Villette in Paris at the end of September. Here's everything you need to know about the 20ᵉ edition.
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5 places where butter is a story Tables & Chefs

5 places where butter is a story

On the tables of gourmet restaurants, the presentation of butter is sometimes almost as thoughtful as that of a real dish. Here are 5 addresses where butter speaks volumes about the chef's cuisine.
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Thanks to this book, you'll become a mushroom expert. Food & Health

Thanks to this book, you'll become a mushroom expert.

On September 25, Guillaume E. Lopez unveils his book "Le génie méconnu (et discret) des champignons", a reminder of just how essential mushrooms are on land and in the sea.
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The 10 addresses that make Biarritz City Guide & Walks

The 10 addresses that make Biarritz

Unquestionably one of the most beautiful cities in France, with its beaches that invite themselves into the city, its sublime art deco villas, its wave-beaten rocks and, as a backdrop, the peaks of the Pyrenees. Here are our 10 addresses for a weekend away...
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The Basque cake, its history and our best addresses Craftsmen & Know-How

The Basque cake, its history and our best addresses

Etxeko bixkotxa or Basque cake is first and foremost a family recipe dating back to the 18th century. Its exact meaning is "gâteau de la maison", a recipe created by Marianne Hirigoyen, the only pastry chef in Cambo-les-Bains in 1932.
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5 Parisian addresses where a sandwich is more than just a meal on the go Craftsmen & Know-How

5 Parisian addresses where a sandwich is more than just a meal on the go

Tired of the classic ham and butter sandwich? Gault&Millau reveals five Parisian addresses where you can devour a sandwich that's out of the ordinary, well-cooked and hearty.
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Sylvain Chauvineau, coffee lover Craftsmen & Know-How

Sylvain Chauvineau, coffee lover

A little black at the counter, a mug on the desk, a coffee and the bill! Coffee is so much a part of our daily lives that we forget where it comes from - far away - and that to get to our cups it has undergone some - good or bad - treatment.
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At the Crillon, pastry chef Matthieu Carlin launches his "Rencontres Sucrées". News & Events

At the Crillon, pastry chef Matthieu Carlin launches his "Rencontres Sucrées".

From this autumn until spring 2025, the head pastry chef at Crillon, A Rosewood Hotel, Matthieu Carlin, is organizing a series of "Rencontres Sucrées" around pastries.
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Pastry Chef Matthieu CARLIN
Head sommelier Xavier THUIZAT
When pastry chefs sublimate the mirabelle plum from Lorraine Craftsmen & Know-How

When pastry chefs sublimate the mirabelle plum from Lorraine

At the same time as tomatoes, the mirabelle plum, a sweet, slightly acidic variety of plum, is a great tool for seasonal pastry creations. Here are a few of our chefs' creations.
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Harvesting by headlamp News & Events

Harvesting by headlamp

Why do some estates choose to harvest at night? In Languedoc, Provence and Savoie, winegrowers explain why they choose to harvest at night.
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La Poste soon unveils a stamp bearing the effigy of Paul Bocuse News & Events

La Poste soon unveils a stamp bearing the effigy of Paul Bocuse

The pope of gastronomy will soon have his own stamp. Manufactured in 2025, La Poste will put it into circulation in 2026, the year Paul Bocuse would have turned 100.
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Chef Gilles REINHARDT
Restaurant Paul Bocuse
69660 COLLONGES-AU-MONT-D'OR
5 perfect hotels for a business trip Hotels & Bed & Breakfast

5 perfect hotels for a business trip

It's back-to-school time and you're about to leave for a few days on assignment? Here are our five hotels - chic, cozy and exotic - that will help you unwind after an intense day of meetings.
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A return trip to California without leaving France, the promise of this hotel Hotels & Bed & Breakfast

A return trip to California without leaving France, the promise of this hotel

Sun, sea, palm trees and a year-round vacation feeling... Pam, a new hotel in Nice, feels like it's in California!
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Jean-François Rouquette's Pur' restaurant gets a makeover News & Events

Jean-François Rouquette's Pur' restaurant gets a makeover

Gone are the solemn columns and starched white tablecloths, the Pur' restaurant has just given itself a new decor. What remains is the kitchen and its chef: Jean-François Rouquette.
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Pastry Chef Naraé KIM
Restaurant Pur' - Jean-François Rouquette - Park Hyatt Paris-Vendôme
75002 PARIS
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