Gault&Millau's news
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Stephan Paroche and Justine Viano open a new chapter in Béziers
The former duo from La Table de Castigno now head up the kitchens at the Calice restaurant in Béziers. The location may have changed, but their cooking philosophy remains the same.
Fête des vins IGP, but what does this designation really mean?
Local products will be in the spotlight in Béziers on May 31, 2024. To mark the Fête des vins IGP de l'Hérault, we focus on this little-known appellation.
Hugo Bourny Takes Over as Executive Chef for the LJ Hôtels & Co Group in Béziers
After five years at the helm of Lucas Carton in Paris, Hugo Bourny is joining the LJ Hôtels & Co group in Béziers. He will oversee its restaurants, with his sights set on the opening of the Château de Lignan.
Quentin Pellestor-Veyrier's good addresses
The chef at Maison Pellestor Veyrier in Colomiers, Grand de Demain 2022, tells us where to buy good vinegar, bread and hazelnuts, not far from his restaurant.
L'Alter-Native: which chef will succeed Quentin Pellestor-Veyrier?
Following the departure of chef Quentin Pellestor-Veyrier, who left to open his own restaurant, Alter/Native is preparing to welcome a new chef, aged just 27.
They both appeared on "Top Chef" 12 years apart—here's what's changed
An iconic contestant, Pierre Augé made his first appearance on *Top Chef* in 2010. At the time, Thibaut Spiwack was still just an apprentice at Lucas Carton in Paris. He wouldn’t experience *Top Chef* until twelve years later. In the meantime, the show—now a cult classic—has become a benchmark in the industry. A conversation between the veteran* and his dedicated protégé.
