Gault&Millau's news
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Corentin Poirier-Martinet, allegro con brio pastry chef
He is the very first chef to take up a residency at the Villa Albertine, a vast French program of artistic cooperation and exchange in the United States. The 26-year-old pastry chef proves, if proof were needed, that gastronomy can (finally) be considered a major art form, and chefs and pastry chefs... artists like any others.
Would you like to take part in the next Relais Desserts meeting?
Patrick Agnellet, a member of Relais Desserts since 2011, will be hosting a hundred pastry chefs in Annecy in April 2024. Gourmets may be in with a chance!
Cristhian Ohnet in 5 pastries
Cristhian Ohnet, head pastry chef at La Mirande in Avignon, has selected five desserts that he believes perfectly represent his world. Discover the creations of this talented young Bolivian, from whom you won't hear the last.
Oka - Fogo, Raphael Rego's dream restaurant
Among the notable new restaurants at the start of 2024, that of chef Raphael Rego has made its mark with a double opening: Oka and Fogo.
Benjamin Breton, named Grand of Tomorrow 2024 at the Gault&Millau Tour Auvergne-Rhône-Alpes
The chef from L'Auberge de Lucinges, not far from the Swiss border, was named Grand of Tomorrow at the Gault&Millau Tour Auvergne-Rhône-Alpes 2024. Find out more about this talent.
Jacques Marcon, Gault&Millau d'Or 2024 for the Auvergne-Rhône-Alpes region
During the Gault&Millau Tour Auvergne-Rhône-Alpes 2024, chef Jacques Marcon was named Gault&Millau d'Or.
Virginie Giboire's good addresses
Virginie Giboire, chef at Racines restaurant in Rennes, reveals five addresses of producers, artists and craftspeople to help you fine-tune your menu and your art of the table.
Charles Coulombeau takes over the Centre Pompidou-Metz restaurant
The chef behind La Maison dans le Parc in Nancy is planning to open two restaurants at the Centre Pompidou-Metz by June. Here's what Charles Coulombeau has in store.
Romain Meder's good addresses
Romain Meder, chef at Domaine de Primard in Guainville, shares his tips for buying bread, vegetables and cider. Take notes!
Is vi-gétale a new way of cooking?
If the word "vi-gétale" doesn't ring a bell, you're probably familiar with the philosophy behind it. Let's take a look at this innovative and sustainable way of cooking.
