Gault&Millau's news
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The Floating Island, its history and our best addresses
Simple to make, the floating island is the brasserie dessert par excellence, on a par with profiteroles or chocolate mousse. We love it for its reassuring taste and melt-in-your-mouth texture. Gault&Millau takes you on a voyage of discovery.
Chocolate fondant, its history and our selection of the best addresses
Chocolate fondant is undoubtedly one of France's favorite desserts. Here are five good places to try it.
Here's where to find the world's best chocolatine (in France, of course).
The best chocolatine (or pain au chocolat for others) is French! It was a baker from Gers who won the world cup on Sunday March 10, 2024.
Ulysse Pralus, the family's youngest son, opens his first bakery in Lyon
In a few weeks' time, the youngest son of the Pralus family will open his bakery "Pralus, la boulangerie". Initial tests are already making mouths water.
Fête du Citron®: the not-to-be-missed 4-toque Gault&Millau restaurant
From February 17 to March 3, 2024, the Fête du Citron® will bring the town of Menton to life. Here's the best Gault&Millau address to book now.
Brioches des rois, its history and our selection of the best addresses
Are you more into puff pastry with frangipane or brioche with candied fruit? Today, we're telling you the story of the brioche des rois, and giving you a few tips on where to eat it.
Gingerbread, its history and our selection of the best addresses
It's the star cake of winter, and for good reason: its sweet blend of spices, its melt-in-the-mouth texture and its delicious Christmas taste are sure to delight many a gourmand. Discover the history of gingerbread.
Jeffrey Cagnes' patisserie, music and photography
In his new book, La Pâtisserie de Jeffrey Cagnes, the chef immerses sweet tooths in his singular culinary art, through his emblematic recipes and a few previously unpublished ones, immortalized by photographer Laurent Fau.
A Mediterranean bakery a stone's throw from Paris
There's no need to head south to enjoy the pleasures of the Mediterranean, just to Montrouge (Hauts-de-Seine). David Batty, a former food journalist, has founded a neoboulangerie there, drawing on his father's memories and southern recipes.
This cheese has been crowned "best cheese in the world" (and it's French!).
Every two years, the Mondial du fromage elects the World's Best Cheese. This year, among the 1,600 products in the running, Maison Berthaut's cheese took top honors.
