Gault&Millau is presenting its 109, 2023 edition at the Maison&Objet trade fair in Villepinte (from 8 to 12 September).
109, the book
Gault&Millau celebrates the new generation in French gastronomy. 109 portraits of chefs who have renewed the scene in the past year, 109 chef’s recipes to bring young cuisine into our kitchen.
From Mathilde Aguerre and Mathieu Thomas who reinvented the Basque inn in Sare (Mimosa) to Boris Chapon who woke up Alès (Lou Bi) or Carla Kirsch (Alebrije) who got the people of Lyon out of the traffic jams, not forgetting Marie Dijon who shook up Marseilles (Caterine) or Mallory Gabsi who managed to shake up the often staid 17th arrondissement of Paris… they all embody this dynamic that pushes us to try new combinations, test new cooking methods and try new flavours. French gastronomy is alive, vibrant and exciting; these 109 chefs are proof of that.
Each of the 109 chefs is the subject of an illustrated portrait; each of the 109 chefs shares the illustrated recipe for a signature dish: Kevin Alsuguren’s breaded pollack with hyssop (Maison Pavlov), Antoine Foezon’s smoked pear, cauliflower and cockles (Le 21st Commis), Tiphaine Mollard and Romain Casas’s vegetarian pot-au-feu (Deux), Vincent Stafrach’s caramel chocolate mousse (Bernie & Vincent)…
Gault&Millau – whose mission has always been, since its creation in 1969, to unearth and reveal new talents, to accompany chefs towards ever greater excellence – once again highlights the impulse of a scene, of a “new cuisine”, which is always moving forward.
109, the book: 458 pages, 135 x 210 mm, hardback / round spine / 2 bookmarks and 1 threaded edge, 24 €. Release date: 8 September
Maison&Objet Show
For the duration of the show (8-12 September), Gault&Millau will welcome on its stand (Hall 3 – H4/I3) some of the 109 chefs, embodying the new generation of French gastronomy, to give cooking demos and sign the book – five of them will be accompanied by a 5-toque chef -, talks/conferences, a gourmet tour with Paris Design Week… Gault&Millau, gastronomy in the spotlight.
Programme
Thursday 8th September
Cooking Demo
10:00 – 11:15 Davy Larzillière (La Maison du Puits, Pleucadeuc)
11:30 – 12:45 Matthias Leuliette (Demain, Biarritz)
15:00 – 15:45 Matthieu Pasgrimaud (Le 1825, Beaupréau-en-Mauges) with Arnaud Donckele
16:00 – 17:15 Julie Buquet and Benjamin Gourdon (Le Boïdocou, Thonac)
17:30 – 18:45 Antoine Gaudin (Obbo, Nantes)
Conference
12:00 Hall 7. Shapes and colours, what impact on taste? With François Perret, Patrick Rougereau, Raphaël Haumont
Friday 9th September
Cooking Demo
10:00 – 11:15 Tom Meyer (Granite, Paris)
11:30 – 12:45 Eloi Spinnler (Orgueil, Paris)
14:30 – 15:45 Héloïse Château (Pâtissière, Restaurant Lalique, Bommes) with Jérôme Schilling
16:00 – 17:15 Carla Kirsch (Alebrije, Lyon)
17:30 – 18:45 Thomas Chisholm (Chocho, Paris)
Conference
12:00 Hall 7. Towards a zero waste table. With Josselin Marie, Sébastien Robin and Giovanni Candeloro
Saturday 10th September
Cooking Demo
10:00 – 11:15 Florian Barbarot (Quelque Part, Paris)
11:30 – 12:45 Carlos Gomez (Bar de la Dégustation, Nice)
14:30 – 15:45 Tiphaine Mollard et Romain Casas (Deux, Paris) with Marc Veyrat
16:00 – 17:15 Hugo Konter and Théo Falciasecca (Alivetu, Marseille)
17:30 – 18:45 Kazuma Chikuda (Narro, Paris)
Conference
12:00 Hall 7. Imagine the visual identity of a chef and his restaurant. With Armand Arnal et Cléo Charuet
Sunday 11th September
Cooking Demo
10:00 – 11:15 Mathieu Menguy (Nous Restaurant, Quimper)
11:30 – 12:45 Julien Ayral (La Femme du Barbu, Malbo)
14:30 – 15:45 Charlotte Troi and Alexis Guillon (Opaline, La Rochelle) with Alexandre Mazzia
16:00 – 17:15 Fabrice Giraud (Le Beslay, Paris)
17:30 – 18:45 Joan Sampietro (Il était une fois, Sisteron)
Monday 12th September
Cooking Demo
10:00 – 11:15 Sébastien Méhaux (L’Émoi de Mets, Saint-Pol-de-Léon)
14:30 – 15:45 Carsten Dirschauer (Grand’Place Café, Montreuil) with Alexandre Gauthier
16:00 – 17:15 Daniele Lamboglia (Type 55, Nice)
Conference
12:00 Hall 7. Inventing a new hospitality. With Christophe Hay and Caroline Tissier
Paris Design Week
Gault&Millau has selected some thirty places that embody the dynamics of Parisian gastronomy. Some thirty restaurants will thus complete the itinerary celebrating design proposed by Paris Design Week (8-17 September). These chefs have chosen to be accompanied by architects and designers to imagine innovative restaurants, both in terms of the plate and the decor; when beauty is used to serve the good.
To find out more : https://www.maison-objet.com/paris-design-week