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Thomas Vételé, chef at Hôtel du Couvent & Avit Ghibaudo, market gardener at Ferme Notre-Dame
From the breakfast omelette served in bed to the restaurant's gnocchi au pistou, every dish at Nice's Hôtel du Couvent is the brainchild of chef Thomas Vételé, who works with the produce of market gardener Avit Ghibaudo. Here, in the heart of this 17th-century convent, we meet a duo who combine good taste with sustainability.
Bakeries to discover during the Olympic Games
Good bread and pastries! During the two Olympic weeks, discover the best bakeries listed by Gault&Millau. Here's a selection of addresses.
Bourgogne-Franche-Comté guide: available July 11
The 2024 edition of the Bourgogne-Franche-Comté guide is now on sale. New restaurant addresses, gourmet itineraries, portraits... discover the riches of this region.
L'Hostellerie de la Pointe Saint-Mathieu, the inn at the end of the world
Europe ends here, or almost. For three generations and exactly 70 years, the Corre family has been welcoming guests to their inn, now a hostellerie and gourmet restaurant. L'Hostellerie de la Pointe Saint-Mathieu defends a fiercely independent Brittany, both rural and iodized.
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.
Chefs and... bakers
We didn't expect them to open their own bakeries, but many chefs have done just that, taking the plunge with commitment and a certain mischief. Mitron Bakery, Levain, Suzanne & Lucien, Thierry Marx and B.O.U.L.O.M. are just some of the storefront names that resonate with artisan breadmaking and bakery smells. For everyone, a dream come true.
Top 5 in Beaune
The hospices, the vineyards... Once a year, in November, Beaune is the capital of rare and/or great wine lovers. All the spotlights are on Beaune, waiting for the results of the sales and hoping for new records every year. But the rest of the year, between canal and hillsides, the town is the ideal starting point for discovering the heart of Burgundy. Gault&Millau gives you its 5 must-sees
Summer wines: 5 champagnes that rhyme with terrace
For many, summer rhymes with rosé. But don't forget the fine bubbles of champagne. Ideal as an aperitif when well chosen, champagne opens the senses and whets the appetite. Choose a champagne with a low sugar content, brut nature or extra-brut, and if possible young enough to retain all the freshness of the fruit and avoid honey or stewed fruit flavors. It should be served slightly cooler than usual, at around 9°C, to enjoy it to the full, as it will quickly warm up in the glass.
The revival of the Champagne hillsides
Coteaux-Champenois are the bubble-free face of Champagne. Still wines, as the winemakers call them, "natural champagne" wines, as they used to say...champagne wines, quite simply. To be discovered or rediscovered as a matter of urgency.
International City of Gastronomy and Wine, Dijon makes good food
Today, Friday May 6, the Cité internationale de la gastronomie et du vin opens in Dijon. A few days before the event, we were able to visit the site, still under construction, to gauge the scope of the project. Carried forward with enthusiasm and pride by Dijon's mayor, François Rebsamen (PS), and his teams, the site will be, if the public is successful, the emblematic project of his three terms in office.
