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Have you heard of this forgotten vegetable that grows naturally among the vines?
The vineyards abound in a diversity of flora. Among these plants is a vegetable that our elders loved to grow naturally.
Michel Sarran, Gault&Millau d'Or 2025 for the Occitanie region
The head chef at Michel Sarran's restaurant in Toulouse was named Gault&Millau d'Or 2025 at the Gault&Millau Tour Occitanie.
Grand Marnier owes part of its success to this Parisian palace
Known as the spirit of choice for crêpes Suzette, Grand Marnier was not invented for that purpose. Here's the story.
The lunch menu: the best way to eat out - our top 10
Between noon and midday, it's time to grab a bargain: the lunch menu in gastronomic or bistronomic restaurants. It's the perfect time to lighten the bill without sacrificing the experience.
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.
The secret of the world's best cassoulet is easy to reproduce at home
On January 20, 2025, two chefs from Lyon won the world cassoulet championship held in Toulouse. We take a look behind the scenes of their victory.
Jacques Marcon's good addresses
Jacques Marcon, chef of the Régis et Jacques Marcon restaurant in Saint-Bonnet-le-Froid, reveals his best addresses for buying mushrooms, meat and hydrolat.
Paradoxical: as unemployment soars, the hotel and catering industry cries famine
The number of jobseekers registered with France Travail at the end of 2024 is reaching record levels. And yet, there are plenty of jobs to be had in this sector.
Le paris-brest
Gault&Millau continues its sweet journey to discover the desserts that have shaped our gourmet heritage. All aboard, Simone, for a Paris-Brest trip that can be totally crazy!
When chefs take to the high seas
Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
