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Bayonne Festival 2026: Where to Eat Well, According to Gault&Millau
From Wednesday, July 15, through Sunday, July 19, 2026, the Bayonne Festival is back! Festayres, put on your red scarves and set out to discover the city’s best spots and Basque culinary specialties.
The Best Hotels with Indoor Pools
Beneath centuries-old vaults of pale stone or behind large glass walls opening onto the mountain peaks, these indoor pools redefine the art of letting go. An exclusive selection of aquatic sanctuaries where you can swim against the current of everyday life.
The Cancer Wine Horoscope for 2026
The stars are bringing a wave of optimism to your week. Energy, good cheer, and wonderful opportunities to raise a glass may well be in store… Don’t wait to find out!
Pierre Marcolini is launching a collection of chocolates for cooking
Starting in September 2026, Pierre Marcolini will unveil eight cooking chocolates—ranging from Signature Blends to Grands Crus—to bring his pastry expertise into everyday kitchens.
8 Must-Have Rums for Beginners
Whether you’re a connoisseur or a beginner, this selection of rums takes you on a journey around the world’s rum-producing countries and helps you imagine the perfect moment to savor each brand or distillery’s offering. After a meal, by a crackling fire, at a barbecue, or in a rocking chair watching the sunset—there’s no shortage of moments in life to savor a glass without feeling guilty.
Death of Bertrand Grébaut, Chef and Founder of the Restaurant Septime
Bertrand Grébaut, chef and co-founder of the Parisian restaurant Septime and the 2009 Gault&Millau Young Talent, passed away at the age of 44, leaving a major mark on French gastronomy.
Gérald Passedat: 5 Dishes
In Marseille, Gérald Passedat has created a cuisine inspired by the sea. Through five signature dishes, the chef at Le Petit Nice shares his vision of the Mediterranean coastline.
The Jean des Sables restaurant has new owners: here's who they are
Jean des Sables, a renowned restaurant overlooking the ocean in Hossegor, is embarking on a new chapter. Oriane Gomez and Louis Jalinier are taking over from Clément Pichard and will welcome their first guests starting July 2, 2026.
Chef Julien Gatillon takes the culinary reins at Saint-Nicolas in Megève
Julien Gatillon continues to expand his business in Megève by creating the menu for the fine-dining restaurant Le Saint-Nicolas, located within the Au Coin du Feu hotel. This new collaboration marks an important milestone in his career as an entrepreneur.
Why Chefs Are Clamoring for These Rare and Little-Known Breton Butters
A new generation of producers is turning butter into a true culinary gem in the region. With their use of heritage breeds, pasture-based farming, and proven expertise, they are winning over chefs and food connoisseurs with unique flavors that reflect a vibrant local terroir.
