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Cocottes are all the rage!
Now you can cook poulard, roast and other dishes to perfection! Just as at home on the stovetop as on the table, the cocotte is easy to use and relaxed.
Crémant festive bubbles
French crémants still suffer from a lack of popularity when compared to champagnes, considered to be of higher quality. Yet both sparkling wines are made using the same traditional method (two fermentations). And some crémants, especially those that have been aged for a long time in the cellar, can easily rival champagnes... Gault&Millau has selected 10 favorites from 100 blind-tasted crémants.
Un pâtissier, un artiste: a collab
Gault&Millau continues its series of gourmet conversations with an unexpected meeting between Adrien Bozzolo, head pastry chef at the Mandarin Oriental, Paris, and Nisrine Bouazzaoui Grillié, nose at Givaudan.
Cakes that no one under the age of 20 could possibly know...
Names from another era, outdated visuals, but a unique, regressive taste. A handful of artisan patissiers preserve the savoir-faire of the cakes of yesteryear. In Paris and the surrounding regions, you only have to look hard to find them.
The big thrill
It's ice cream season! Indulge in the pleasure of ice creams and sorbets made to the highest standards, without preservatives, artificial flavors or colorants, by artisan ice-cream makers from all over France. As for flavors, you can choose between the classic chocolate, vanilla and caramel flavors, and the sometimes unexpected creations of the moment, from licorice ice cream to cactus ice cream and marrow bone ice cream.
Tea for two, or more if you like
Inspired by the English, tea time is now part of French excellence! Rare in the regions, it's the prerogative of the capital. No Parisian palace is without its tea time and its touch of originality. Whether it's 100% sweet, English-style sweet and savory, in one or more courses, sometimes interspersed with shots... pastry chefs are spoilt for choice, and the only limit is their inspiration. "It's always tea time", said Lewis Carroll!
5 rosés 2021 that will make your summer 2022
With the month of May comes the now traditional summer rosé. Fresh and easy to drink, chilled as an aperitif, but not only. There are also more gastronomic rosés to open with summer dishes. Our 5-pin selection.
What if we fell into... buns?
More rustic than a cake, but more delicious than bread, brioches are one of those bakery specialties that quickly turn our heads.
Travel cakes, ready for boarding!
Designed at the beginning of the last century to be perfectly nomadic, these cakes with no perishable fillings can be kept for several days at room temperature and transported anywhere without melting or crumbling. While the function may have changed, now that we're all nomads, the taste for these cakes has remained.
Summer wines
Summer is the perfect time to open up to friendly, fresh, simple and straightforward wines. To accompany meats on the BBQ, a salad on the go, a simple sandwich or grilled fish, or simply as an aperitif with a few olives: here's our selection.
Click & Collect and takeaway delivery from 5 young talents
With the health crisis, we're (unfortunately) still deprived of restaurants... Looking for gastronomic pleasures at home - or at the office? Gault&Millau's editorial team has come up with Click & Collect menus and takeaway deliveries from 5 chefs in the Guide 109's Jeunes Talents selection. Gustatory thrills guaranteed!
