€25.00Add to cart Grand was the Monegasque recipient recognised at this year’s regional tour, which celebrates culinary excellence across eleven French territories and awards twelve distinctions in various gastronomy fields. This accolade adds to an already remarkable year for the chef, following her recent selection for the Michelin Guide’s Passion Dessert title — a dual recognition that further enhances the Monte-Carlo Société des Bains de Mer Group’s position in the world of haute cuisine. Originally from Lyon, Grand has cultivated a deep passion for pastry through her involvement in national and international competitions such as the Meilleur Apprenti de France (MAF) and the Coupe du Monde de Pâtisserie Junior. After formative experiences with Maison Fauchon and K2 Palace Courchevel, she joined the Monte-Carlo Bay Hotel & Resort in 2019 as Sous-Cheffe alongside Chef Marcel Ravin. She was named Pastry Chef the following year. In her role, Grand crafts desserts for the Blue Bay Marcel Ravin, as well as for other on-site restaurants including Las Brisas, L’Orange Verte, and Espace Calypso. Her creative process is rooted in seasonal inspiration, aromatic herbs, and garden produce — always seeking the perfect harmony between lightness, sweetness, and indulgence. The Monte-Carlo Société des Bains de Mer’s culinary distinction continues to shine across the Gault & Millau guide. Blue Bay Marcel Ravin holds three toques, alongside the Grill and Pavyllon Monte-Carlo. Abysse Monte-Carlo is distinguished with four, while Elsa and the emblematic Louis XV-Alain Ducasse at the Hôtel de Paris Monte-Carlo — a five-toque member of the Gault & Millau Academy — further anchor the Group’s gastronomic leadership. News 10 Facts about the Millau Viaduct 14th January 2025 In December 2004, the Millau Viaduct first opened to vehicles. Located in southern France, the bridge completed a hitherto missing link in the A75 autoroute from Clermont-Ferrand to Béziers across the Massif Central. The A75 now provides a direct, high-speed route from Paris to the Mediterranean coast and on to Barcelona. To mark 20 years since completion, we list ten significant facts that showcase the design ingenuity, construction feats, and cultural impact of this project. From its record breaking height to on-screen appearances and environmental benefits. 1. At 343 metres tall, the Millau Viaduct is the tallest bridge in the world. 3. The bridge is supported by seven concrete piers, which are evenly spaced at 342 metres apart. The Millau Viaduct seen from above. © Stephane Compoint. View of the Millau Viaduct from the town of Millau. © Nigel Young / Foster + Partners. © Gregory Gibbon / Foster + Partners. 4. It took over 500 people just over three years to construct. Norman Foster on a visit to the Millau Viaduct during construction. © Nigel Young / Foster + Partners. 5. On 12th August 2006, 53,795 vehicles crossed the bridge in one day, setting a new record. 6. The viaduct is 2,460 metres long and takes approximately one minute to cross by car. 7. Every two years, the Millau Viaduct Race (Course Eiffage du Viaduc de Millau en Aveyron) takes place. Vehicles are diverted to let the runners pass over the viaduct. 8. Nearly five million vehicles cross the Millau Viaduct every year. 9. The viaduct was featured in the film ‘Mr. Bean’s Holiday’. 10. By reducing travel times and traffic jams, the Millau Viaduct saves approximately 40,000 tons of CO2 emissions from HGV vehicles per year. This is equal to the amount of CO2 absorbed by 40,000 trees over 40 years. own shares in or receive funding from any company or organisation that would benefit from this article and has disclosed no relevant affiliations beyond their academic appointment Birmingham City University provides funding as a member of The Conversation UK View all partners Measured from ground level to the top of its highest tower the Millau Viaduct in France is the tallest bridge in the world it’s taller than the Eiffel Tower or indeed any skyscraper in western Europe The two kilometre long bridge, which recently celebrated its 20th birthday spans an entire valley and is an astonishing feat of architecture and engineering with several skyscraper-sized concrete and steel towers Yet the gains it has offered in operational efficiency – a shorter with fewer traffic jams – will probably offset these emissions within ten years Given that the viaduct is now two decades old it has far surpassed its carbon break-even point I can make some rough calculations that show the Foster figure is at least plausible The viaduct forms part of the A75 motorway a critical north-south route connecting Paris to the city of Montpellier and on to Barcelona vehicles travelling on the A75 had to navigate a winding congested route through the Tarn Valley and the town of Millau itself adding a few stop-start miles to their journey The viaduct instead means vehicles can traverse the valley directly With about 4.7 million cars and 400,000 trucks using the A75 and the viaduct each year We can estimate the emissions saved using standardised emissions factors of around 150 grams of CO₂ per kilometre for cars and 800 grams per kilometre for trucks it means the total savings from distance reduction alone amount to several thousand tonnes of CO₂ each year Larger trucks who previously wanted a simpler and straighter drive generally took a different route through Lyon adding more than 60km to a journey from Paris to the south coast The viaduct means these trucks can take the more direct route Of course it is hard to quantify exactly which trucks using the A75 would have taken which alternative route but this is probably where the bulk of Lord Foster’s number comes from Millau was the main bottleneck on the French north-south motorway axis and experienced severe traffic congestion Research indicates that alleviating traffic congestion can reduce emissions by up to 25% This is because vehicles consume less fuel when operating at steady speeds compared to frequent acceleration and deceleration in congested conditions By applying this 25% reduction factor to the emissions saved from the 26km distance of the worst affected area we can estimate the additional emissions savings attributable to improved traffic flow: a few thousand tonnes of CO₂ per year we can estimate the general emissions savings to be in the order of 25,000 tonnes of CO₂ per year While the calculations provide a robust estimate of the viaduct’s emissions savings, it is only part of the story. For example, improved conditions on the A75 could mean more cars and trucks make the journey, partially offsetting the per vehicle fuel savings. This is an example of what’s known as a rebound effect That said, the rebound effect appears to be stronger for cars and individual people. For goods vehicles, who were mostly going to make these journeys anyway, research tends to show that new infrastructure like bridges mostly redirect and optimise traffic and do not generate a significant overall increase In a celebrated engineering feat at the time the viaduct used structural components prefabricated off-site This reduced on-site construction activities and limited the movement of heavy machinery and materials minimising the impact on local biodiversity and the emissions associated with transportation and on-site operations The viaduct required 205,000 tonnes of concrete and 65,000 tonnes of steel Concrete production emits approximately 75kg of CO₂ per tonne the viaduct’s construction generated roughly 105,000 tonnes of CO₂ To get a more complete picture of the viaduct’s environmental impact, we’ll need a comprehensive “lifecycle assessment” which would also look at maintenance, repairs, and its eventual decommissioning in 80 years time. For now, we can point to preliminary studies which estimate that around 40% of the carbon footprint of a bridge like this lie in the maintenance and decommissioning So the bridge will still create a lot more atmospheric carbon in the rest of its lifetime even if the figures in this article are rough estimates it seems clear that the emissions savings from the straighter and easier journey have already easily offset the carbon used to build and maintain the bridge This shows how transport infrastructure policy can have a direct impact on decarbonisation The Millau Viaduct has already prevented more atmospheric carbon than it has generated Be vigilant ! Increase in attempts to impersonate Eiffage and its subsidiaries (use of fake email addresses, fraudulent websites, etc.). More details here. Inventing the future with a human perspective means continuing to grow while staying true to who we are Maintain our balance between construction and concessions businesses  Eiffage puts at your disposal tools to facilitate your exchanges with the group Find here all the news Eiffage Group and stay connected on our application and networks inaugurated the Millau Viaduct in front of the eyes of the world the city of Millau is offering 20 days of celebration Highlights include a major concert by Yannick Noah the Eiffage Millau Viaduct Race in Aveyron and even a pastry and chocolates specially created for the occasion The Program for the 20th Anniversary of the Millau Viaduct For more information on the program, click here Video hosted and narrated by Fred Mills. This video contains paid promotion for Odoo. THE MILLAU VIADUCT should not have been possible.  It is the tallest bridge in the world. In fact even today in all of Europe there are only four skyscrapers taller than it. It soars 340 metres above the Tarn valley and stretches for 2.4 kilometres To celebrate the 20th anniversary of the bridge’s opening back on this very day - 16 December - in 2004, we sat down with renowned architect Lord Norman Foster in a special interview to trace the viaduct’s journey from impossibility to icon Above: The bridge was higher than any skyscraper in Europe at the time Lord Norman Foster is one today’s most accomplished architects You may know some of his other projects: the Gherkin His practice continues to define the skylines of America But it is this project that may be his most breathtaking France has a problem and its name is Massif Central rugged mountainous terrain that covers about 15 percent of the country rivers and forests make it an incredibly hard landscape for anyone to cross coming from the north to south of the country For centuries this divided Europe and meant that central France could not develop due to a lack of adequate transportation links The roads and trainlines that did exist were mostly single lane and would have to dip and rise into these steep valleys Many villages did not have proper connections to the outside world at all In the summer months those travelling from cities like Paris to the south of France would have to come through Millau a picturesque village surrounded by beautiful countryside During this time it became the worst bottleneck in Europe The congestion would add 5 hours to any journey and extend 20 kilometres in both directions In the 1980s the French government wanted to solve this problem Massive freeways were built through the region but the question remained: what to do about the worst bottleneck Should a bridge be built over the Tarn river Geologists and specialists worked for years to figure out where on earth this bridge could go The valley was wide and steep and prone to landslides Engineer Michel Virlogeux and his team then had a lightbulb moment: what if the road didn’t go into the valley at all It was an incredibly bold idea and something that had never been done on such a scale before The French government thought Virlogeux was insane and the bridge was put to rest… for the time being If it hadn’t been for the success of another bridge the Milau Viaduct might never have happened Virlogeux was working on the Pont de Normandie which was completed in 1994 It is an incredible cable-stayed bridge that crosses the Seine right before it empties into the ocean Seeing this bridge convinced the French government that the Milau Viaduct might just be possible after all If this bridge was going to cross the Tarn Gorge it would have to add to the landscape This is where architect Lord Norman Foster came in when we started to engage with each other and talk about the idea of the competition,” Lord Foster told us of his first meeting with Virlogeux And when you're talking issues of structure or aesthetics that you find you're on the same wavelength An international competition was held to decide on the design for the bridge It was not especially common for architects to be involved in massive national infrastructure projects like this Above: Foster and Virlogeux's design won hands down Image courtesy of Nigel Young / Foster + Partners I think the government agency that was tasked with the idea of the competition “They realised environmentally it was so sensitive that there should be from the outset a visual aesthetic coupling to the engineering.” It was decided a cable-stayed bridge would be chosen over other types of bridges Cable-stayed bridges are more efficient at carrying heavy loads and they can support a much more slender deck so it’s much better to look at Everything about the viaduct was to minimise its visual impact Lord Foster even reduced the number of piers to seven from the nine that Virlogeux initially proposed When it came time to present their design to the jury the team decided to lead with Lord Foster This was very unusual for a civil infrastructure project especially in France where engineers are often more famous than architects the engineers in the team insisted that I present the project obviously the bridge is a work of engineering and I don't pretend never could profess to be an engineer “But the idea that I presented it perhaps came out of the shared philosophy to reinterpret the bridge over the Tarn as being a bridge connecting two plateaus across the entire valley “Celebrating the heroic proportions of this great landscape valley that was really a philosophical decision shared by all the team.” Foster and Virlogeux’s design won hands down They proposed something more than just a bridge They proposed an extension of the natural beauty of the valley itself Once plans for the bridge were officially announced there was an outcry from locals and environmentalists many feared the natural beauty of the landscape would be ruined by a colossal bridge taller than the Eiffel Tower There were also fears that while the bridge would assuage the bottleneck it could negatively affect the economy of Millau There was now more pressure on Foster and Virlogeux than ever before record breaking bridge would also need to be invisible Above: The bridge beginning its "launching" operation these piers would be taller than any building in Europe and they would be sitting in open fields with no other structure around them for scale Lord Foster wanted them to disappear into the sky “The idea that the column is faceted and is like a tuning fork and you can see through it that was simultaneously visually slimming it but at the same time responding to the expansion and contraction in a more economic way The towers would get more slender as they rose more or less halving from 24 metres wide at the bottom to 11 metres at the top While this is aesthetically pleasing it served another purpose as well The Millau Viaduct had another obstacle to being built: the wind Wind speeds could blow through the Tarn Gorge at more than 130 miles an hour The two prongs in each of the piers allowed for the deck above to move but be stable while the wind could pass through the gaps It also allowed for the deck to expand and contract as metal does on warm days This was another example of the harmonious relationship between engineering and architecture that this bridge required But there was a pressing issue that kept Lord Foster awake at night: what colour should the bridge be but the choice could make or break the entire project The viaduct couldn’t exactly be bright red like the Golden Gate Bridge Above: The colour of the bridge was one of the most important decisions in the design process Image courtesy of Nigel Young / Foster + Partners “If you decide the landscape is the protagonist is the main player then that will lead you to doing those cables dark because but they would be dominant against the sky Lord Foster realised most people viewing the viaduct would be looking at it from below either from the village or from the deck as they drove across it The bridge would need to blend with the sky They would have to be equidistantly spaced “There's a trade off between the cost of a span because the longer the span generally And each pair has four deep piles and each pier obviously has a cost.” Excessively long spans would create difficulties and extra costs when constructing the deck yet each pier represented a massive cost in itself the team compromised with a span of 342 metres in between each pier Project engineers sunk these deep into the valley bedrock and covered them with reinforced concrete The deck was made from hollow steel and was prefabricated in sections at the Eiffel factory at Alsace in eastern France - yes Each section was then floated down the Rhine and then driven by road to the construction site The deck was then slid across the completed towers using enormous hydraulics that pushed them across the valley a little bit every day They were launched simultaneously from both sides over temporary structural supports During this time the weather had to be closely monitored strong winds could damage the deck before it reached the next supporting tower as each “launching” operation would take up to three days Even with the GPS technology it wasn’t a certainty that the deck would meet in the middle “Whether it's a bridge or whether it's a building we now have more sophisticated means of visualisations I've just come from a design session and I'm wearing these goggles and I can see everything three dimensionally The day the two halves were due to meet was a nervewracking one for everyone involved A champagne bottle was placed between the deck and smashed in celebration when they met In the end it was with millimetre precision It was only now the architecture and engineering teams could view their bridge and see if it was a success “It's only when you come on the approach road From the beginning Lord Foster did not want the road to be a simple straight line so that as you drove across it you could get a true sense of the bridge’s scale And when you drive over that bridge and it unfolds you're seeing the pillars disappearing in perspective it's a more beautiful expression than literally a one liner very difficult to find a bridge where you can drive over and you can actually see So it's the closest you can get to fly to when that is literally above the clouds.” the bridge became an instant icon and tourist attraction in its own right Visitors come far and wide to see the bridge and the village somebody came up to me and said something along the lines of we just love this building and everything that it's done for the community the way in which it's almost a gravitational magnetic pull where people want to come see it from a distance I think in a way that's a kind of vindication of the all the hard work “When you see it's like the tip of the iceberg long hours that's gone into that process.” The road opened up this area of France and changed the map of Europe Within three years the bridge paid for itself The detour also saves around 40,000 tons of CO2 emissions from heavy goods vehicles alone the equivalent of 40,000 trees absorbing emissions over 40 years the importance of good design and of the power of involving architects in infrastructure projects That architects and engineers can achieve remarkable things when working in harmony “It's really important to break down the barriers between the different parties because in the end all of these things are in the public domain Because of its beauty the bridge does not detract from the landscape around it “It transcends the function of just getting from one side of a river to the other you can talk about buildings and you can say this building or that building “Twenty years later it is still just as breathtaking.” This video and article contain paid promotion for Odoo Additional footage and images courtesy of Foster + Partners We welcome you sharing our content to inspire others, but please be nice and play by our rules. You’ll get a confirmation email from us shortly These can sometimes go into your junk mail Sign up and follow us to ensure you never miss an update You don't have permission to access the page you requested What is this page?The website you are visiting is protected.For security reasons this page cannot be displayed Gault & Millau UAE Home - Social Social’s kitchen has been under the guidance of chef Carmine Faravolo since 2022 the young Italian chef has made the restaurant his own home-style cooking and hand-me-down family recipes Social is an elegant space with a charming outdoor terrace While the terrace rewards diners with Arabian Gulf scenery the indoor dining room provides views of the chefs working in the open kitchen up-close-and-personal Chef’s Table is in the kitchen Part of Social’s charm is Faravolo’s emphasis on storytelling He has paid serious attention to his recipes and menu creation so much so that he has lovingly recreated his grandmother’s Sunday dinner recipe of Parmigiana The aptly named La Parmigiana di Nonna Maria deserves its status as a signature dish Its light texture contrasts with its robust flavour and is finished with simple “It is a classic and a tasty childhood memory,” says Faravolo “The irresistible smell of Nonna’s homemade tomato sauce would fill the house and now it fills my kitchen”.Everything here is thoroughly considered from the impressive bread basket and creative amuse bouches to pre-desserts and wine pairings The menu dips and dives across Italy much more than pizza and pasta although Faravolo continues to be inspired by his childhood in Naples The lobster tagliatelle is one of the best around – and not the most expensive – with an unctuous tomato sauce and sweet So is the expertly cooked wagyu beef fillet while a surprise take on tiramisu ends the meal with a playful Faravolo twist Subscribe to our newsletter and receive a digital copy of the Gault&Millau UAE 2025 guide Schiff trumps Rosa Klöser in close battle to line between last two Unbound winners Florian Dauphin (Arkéa-B&B Hotels) and Carolin Schiff (Canyon CLLCTV) won the French round of the Trek UCI Gravel World Series In the women's race it was a battle to the line between the last two winners of the Unbound Gravel 200 with defending champion Schiff winning the dash in Millau to finish one second ahead of Rosa Klöser (MAAP-Rose) while French rider Axelle Dubau-Prévot came third In the men's race Dauphin sprinted to victory ahead of fellow French rider Alexandre Delettre (St Michael-Mavic-Auber93) with Portuguese mountain biker Tiago Ferreira (Vouzela - BH TF) just behind in third Last year's winner Toby Perry (Classified Ridley) was next over the line in fourth The 145km race along rustic roads, single-track and forest paths that finishes under the Millau Viaduct is the only French qualifier for the 2024 UCI Gravel World Championships which will be held in Belgium on October 5-6 It was the third round of racing in the World Series of the weekend, with Hans Becking and Maddy Nutt winning the Safari Gravel event in Kenya and Ashlin Barry and Devon Clarke winning the Blue Mountains race in Canada. The latest race content, interviews, features, reviews and expert buying guides, direct to your inbox! Cyclingnews is the world's leader in English-language coverage of professional cycling Started in 1995 by University of Newcastle professor Bill Mitchell the site was one of the first to provide breaking news and results over the internet in English The site was purchased by Knapp Communications in 1999 and owner Gerard Knapp built it into the definitive voice of pro cycling major publishing house Future PLC has owned the site and expanded it to include top features The site continues to be the most comprehensive and authoritative English voice in professional cycling Home - Nobu A world-famous name that’s seen improvment Relocating to a new spot in Atlantis The Palm in February 2023 the revamped Nobu Dubai remains one of the city’s most iconic dining destinations making it a glamorous place to see and be seen While Gault&Millau highlighted a few discrepancies in the service and overall food output last year we can report that multiple recent visits delivered a smoother experience in which guests were valued and made to feel genuinely welcomed showcasing chef Nobu Matsuhisa’s trademark fusion of traditional Japanese cuisine with punchy Peruvian flavours there had been inconsistencies with the plating and attention to the small details had appeared to be overlooked with dishes such as the lobster nashi dry miso truffle salad and gambero rosso sashimi shiso salsa arriving as contemporary These dishes rightly reflect Nobu’s culinary capabilities and his flavour-pairing prowess head chef Damien Duviau ensures that care is taken with the plating and that a dish’s journey from kitchen to table is smooth Nobu’s iconic black cod miso remains a menu highlight a roll call of tempura-cooked fish and vegetables Special mention should also be given to the wine which features an impressive representation of styles from the Grande Marque houses and independent growers such as Jérôme Prévost and Ulysse Collin Home - The Guild This sprawling space in DIFC suits many an occasion From a foliage-filled bar area to a live music room at the rear plus two separate dining areas – The Salon and The Rockpool – diners aren’t short of choice The menu is also wide ranging (but the same whichever dining area you sit in) Pick your catch from the seafood selection at the aptly named Rockpool or watch your steak being grilled in the open kitchen at The Salon Highlights include grilled octopus with romesco sauce A pre-dinner drink at the bar is also recommended Home - MOTT32 Sky-high restaurant serving quality Chinese food This upmarket Chinese restaurant on the 73rd floor of the Address Beach Resort on JBR is a draw for its spectacular views stretching across to the Palm and beyond the coastline it’s the food at Mott 32 that keeps people returning where the city’s first Chinese convenience store opened in 1891 there are nine outposts globally at the time of writing with its high-end décor and luxury ingredients but what hasn’t changed is its commitment to the best produce It also works with local UAE farms while championing organic ingredients Time-honoured recipes are given the modern treatment ‘Our contemporary Chinese restaurant is thus a celebration of Hong Kong culture and culinary tradition’ Specials include the excellent apple wood roasted 42 days Peking duck you’d be hard-pushed to find a better one in the city the restaurant also features a faux Peking ‘duck’ as part of an expansive vegan menu made with bean curd roll and wood ear fungus – don’t worry Other interesting and creative vegan items include crispy ‘chicken’ and salt and pepper coconut ‘squid,’ while lesser-seen Cantonese dishes include double-boiled bird’s nest soup and braised whole dried abalone Not all dishes reach the dizzying heights that the restaurant affords physically but Mott 32 has established itself as a spot for quality Chinese cuisine Home - Mimi Kakushi Mimi Kakushi’s enduring appeal can most likely be chalked up to the ways in which it differs to many of Dubai’s Japanese-inspired restaurants its brasserie-esque atmosphere and its location all serve to complement the food experience fronted by a sultry bar that award-winning mixologists have made a destination in its own right there are few better places to meet for cocktails in town particularly with the opportunity to later segue into a dinner that maintains those creative standards While the menu itself is composed of dishes familiar in their variously contemporary presentations or luxury riffs on traditional Japanese creations every plate and bowl from the kitchen is consistent in the quality of its execution and it may well take multiple reservations to journey through all of Mimi’s greatest hits Among them are an artfully presented tuna tartare with caviar a huddle of wagyu and foie gras gyoza served with a truffle butter sauce as well as a deep wagyu donabe rice pot so rich it could fund its own nation state Mimi also offers a rotating Kobe beef cut daily diners are immersed in interiors inspired by 1920s Osaka though the influence is restrained and avoids gimmick Both surroundings and service bring personality further setting the restaurant apart in a healthily competitive category modern and creative Japanese dinner and drinks experience there are few more commendable restaurants at this price Home - Ossiano From a restaurant within one of Dubai’s most iconic hotels to a landmark in its own right Ossiano has been on a journey since its grand reimagining and the return of chef Grégoire Berger in 2022 news of Berger’s departure in late 2024 sent industry tongues wagging with diners wondering what’s next for both Berger and Ossiano Ossiano continues with Berger’s progressive ten-course Culinary Voyage menu under the charge of Australian chef Chris Malone A permanent head chef replacement has yet to be announced and Ossiano’s unique installations (it’s difficult to ignore the vast blue aquarium with its stingrays and sharks) make it theatrical dining at its most extravagant there is usually an appearance from a diver plugging a public proposal or message of adulation The front-of-house staff are effusive about the kitchen’s work and continue to passionately tell Berger’s story The knowledgeable sommeliers are equally enthusiastic advising diners through the expansive wine and champagne offering which houses one of Dubai and the country’s best collections Recipes are inspired by the ocean and coastline of Brittany executing extraordinary flavour combinations with precision Ossiano and Berger have been at the forefront of the UAE’s charge for culinary innovation (Berger was awarded Chef of the Year at Gault&Millau UAE’s inaugural gala in 2022) we wait with great anticipation as to what comes next for both chef and restaurant Tuesday marked the official launch of the first Czech edition of the Gault&Millau guide A total of 165 restaurants were awarded the renowned guide’s toque symbol with only one receiving four toques—just one shy of the highest distinction the renowned French guide uses a 1-20 point scale and awards up to five “toques” (chef’s hats) to exceptional restaurants What sets Gault&Millau apart from Michelin is its broader evaluation taking into account factors such as service and value Last year, the inspectors visited hundreds of restaurants across the country, to select those featured in the guide, which is being published in Czechia for the first time. The results are also available online created by food-loving French journalists Henry Gault and Christian Millau from the Paris-Presse editorial office quickly became a trusted companion for diners when it was first published in 1969 today reviews are conducted by anonymous inspectors trained under strict French standards inspectors dine anonymously and always pay for their meals the guide has discovered culinary talents such as Alain Ducasse and Joël Robuchon the inspectors focus primarily on the dishes' tastes Chef Radek David told iDnes.cz that while both guides have their specific strengths and often complement each other Michelin determines the top in the industry and Gault&Millau can highlight emerging trends “It is said that Michelin uses the Gault&Millau guide to discover new restaurants,” said David Of the restaurants surveyed across Czechia, the Gault&Millau criteria were best exemplified by Papilio in Vysoké Újezd ​​near Beroun, whose chef Jan Knedla received four toques. Three toques were awarded to 11 restaurants, among them Levitate, Terasa U Zlaté studně, U Matěje, La Finestra in Cucina, Mlýnec, and Dejvická 34 by Tomáš Černý. Fifty restaurants received two toques, including Kašpárek's 420, La Veranda, Spojka, Restaurace Oblaca, and U Kalendů. View this post on Instagram A post shared by Restaurant Papilio (@restaurant.papilio) Among the restaurants awarded a single toque: Červený Jelen with the next highest number of included restaurants in Brno (36) The guide also recognizes individual talent awarding “Chef of the Year” to Jan Knedla for his originality and individuality and its “Talent under 35” to Barbora Šimůnková from Prague's Leaf The guide and its website are sure to boost the Czech fine dining scene, which is often overlooked globally. The Czech-language guide is available for purchase while the online version of the guide offers an English translation Compared to Michelin’s somewhat outdated online interface it’s a more user-friendly tool that also recognizes a broader range of restaurants “Czech gastronomy has improved in recent years Many excellent restaurants are emerging here and it’s great that information about them is reaching people through such a well-known guide as Gault&Millau,” said acclaimed Czech chef Zdeněk Pohlreich of the guide's release Your morning coffee deserves a great companion. Why not enjoy it with our daily newsletter? News from Czechia, curated insights, and inspiring stories in English. Home - Guides - Gault&Millau UAE Guide 2025 More than 135 of the UAE’s very best restaurants reviewed and rated by Gault&Millau Gault&Millau UAE releases its annual restaurant guide Using an reviewing method honed over decades across Europe Gault&Millau’s team of expert independent investigators visited restaurants across the UAE to discover which addresses were worthy of including The 2023-24 investigations revealed 137 restaurants operating at the highest level with more than 60 proving special enough to be awarded between one and four prized Gault&Millau toques Three restaurants were awarded four toques described as restaurants with “a very personal signature style” and “that is only found rarely” Inside are the details of all of those restaurants as well as profiles of some of the most talented chefs sommeliers and F&B industry figures operating in the UAE in 2024 Home - Events - Revealed: The 11-course roaming tasting menu for Culinary Innovators 2024 The menu for the exclusive event has been curated and designed by Dubai’s best chefs we can reveal the 11-course roaming tasting menu for the inaugural Culinary Innovators showcase Taking place at ICD Brookfield’s “The Space” between Thursday Ticketholders will enjoy one dish from each chef with an accompanying beverage pairing served along the journey Rather than recreating dishes from their restaurants each of the 12 chefs was challenged to create a dish exclusively for the showcase so guests could expect entirely new inventions alongside an ‘innovative’ spin on restaurant favourites Below is a full listing of participating chefs and restaurants and the dishes that will be available alongside their wine pairings for Culinary Innovators PLEASE NOTE: TICKETS FOR THIS EVENT HAVE NOW SOLD OUT Paired with: Laurent-Perrier Blanc de Blancs NV – Savoury Éclair with Miso Fudge & Cherries – Paired with: Vino Nobile di Montepulciano DOCG A selection of tasting experiences will be available at the bars in The Garden A tasting experience with Cellar Master of the House of Rémy Martin This rare 300th Anniversary blend is limited to 6,724 bottles with only a small quantity allocated to the UAE A luminous amber patina with notes of candied fruit Cellar Master André Giraud set out to create an XO that would express all the opulence of Cognac Fine Champagne Rémy Martin’s rich and unique blend of hundreds of aux-de-vie reflects the perfect mastery of the art of blending Valrhona brings out the best in chocolate to shift the status quo towards a fairer Cremino with Valrhona gianduja dark and milk pure coffee bean paste norohy from Ethiopia Caramelis with norohy Madagascan vanilla bean Served with with Valrhona gold of the pod oabika Home - Coya Dubai Flying the flag for Peruvian cuisine worldwide COYA started life in London’s Mayfair before expanding to the Middle East it was one of the first to bring Peruvian and Nikkei dishes to the forefront of Dubai’s dining scene a trend which has continued to go from strength to strength The Dubai outpost is located within the Restaurant Village at Four Seasons Dubai a bustling gastro-hub and home to fellow Gault&Millau-rated restaurants Mimi Kakushi and Scalini With such neighbours competition is obviously high COYA continues to move forward with noticeable panache Much loved for its lively late-night dinners COYA is one of the must-visit restaurants in the city offering the full spectrum of a fun vibe with consistently excellent food The menu is inspired by traditional Peruvian cuisine but offers an expansive selection that touches most corners of Latin America and the signature arroz Nikkei – Chilean sea bass and rice cooked in an iron pot And don’t miss the mouth-watering tiraditos a traditional Peruvian dish of raw fish ranging from yellowfin tuna and sea bass to red snapper and sea bream Peruvian artefacts as décor and those Burj Khalifa views or if you want to impress visitors to the city COYA remains a famous Peruvian name and continues to fly the flag for the brand and cuisine both in Dubai and worldwide Home - Trèsind Studio A boundary-pushing 17-course degustation menu Trèsind Studio has not relented in the slightest and continues to draw in crowds with its vibrant offering of modern Few can boast the alacrity of Himanshu Saini’s 20-seater degustation experience at Dubai’s St It would almost be startling had it not happened in a city renowned for speed and ambition Studio has settled firmly into the gastronomic scene establishing itself as one of the city’s best restaurants and bestriding the global fine dining stage with two evening slots (6pm and 9pm) and a meal that involves plenty of elaborate presentations The path woven across the different terrains of India remains the backbone of the food journey during which the artful assembly and painstaking presentation of every dish from the kitchen is evident demonstrating the team’s commitment to innovation and Saini imparting influences from his global travels – tortellini ensuring a balance between tradition and novelty While frequent visitors may be ready for the next volume of the chef’s iconic take on contemporary Indian cuisine the assembly and presentation of dishes are yet to go out of style with additional broths and wine and/or cocktail pairings in a 2.5-hour sitting might push the limits for some this guide stated that the team at Trèsind Studio is on the cusp of something serious and transformative on a global scale Home - Sucre Sucre impresses with its flame-grilled Argentinean steaks and a hidden bar Chef Fernando Trocca set up the original Sucre in Buenos Aires in 2001 so the restaurant knows what it’s doing regarding food and service having had two decades of experience before launching in DIFC in 2022 the focal point here is all about Argentina’s fiery spirit from Angus rib-eye and dulce de leche fondant to resident DJs and live bands with sultry Latino vibes JP EN FR 简体中文 繁體中文 Richer living through mindfulness of the traditional Japanese seasons Discovering a richer life in the traditional seasons of Japan Place × Season × Time=Unforgettable experiencesThrilling experiences born of the right place Discovering the hidden stories in everyday lifeUntold stories from just around the corner in Japan Unique brand stories combining tradition with revolutionRevolutionary traditionalism: Brand stories like no other Interviews with the people of the momentMeetings with the women and men who make Japan tick Weaving a lifestyle from Japanese sensibilities and aestheticsBring the Japanese sense of beauty into your life Online salons led by individual hostsThought-provoking discussion led by fascinating figures Premium Japan Members The ninth issue of the Japanese edition of Gault & Millau Published and distributed in 17 countries around the world Gault & Millau delves into the food culture of each country and conveys the latest in food by focusing on the regional characteristics (terroir) of the land It also places emphasis on "discovering new talent" and is renowned for its foresight in quickly identifying up-and-coming chefs the award evaluates everything from reservations to departures based on the global standards established by Gault & Millau By focusing on the professionals who support the restaurant stage it has discovered excellent restaurants and new talent The awards ceremony was held on March 2025 including the Chef of the Year Award that attracts attention every year and others who are expected to achieve even greater success in the future focuses on the core of Gault & Millau's spirit "discovering new talent" and "the terroir of each region's food culture," and introduces 47 restaurants in 563 prefectures as a national edition It also features interviews with 10 awards and 14 winners In addition to informing you of the latest information via newsletter we also plan to inform you of exclusive events and give away special gifts Home - Moonrise Pushing boundaries and harnessing local produce rather than steadily increasing its reputation step by step sprinting towards greatness like the clappers a Gault&Millau Future Great winner in 2022 there appears to be no finish line; the young chef (still under 30) pushes boundaries and harnesses the best in local produce while storying his hometown through food no other restaurant in Dubai places so much emphasis on the chef’s own storytelling explaining concepts and journeying guests through a 12-course menu stopping here and there to check in with staff and adjust plating A series of colourful and collectable playful postcards accompany the courses each depicting a childhood memory in fun cartoon fashion is a loving homage to the city Haddad grew up in sitting atop a residential building in Satwa illuminated by the glow of Dubai’s skyline but sourcing and inspiration remain faithful to the ideology of its launch either the ingredients or the inspiration for their treatment (or both) are local to the region with flavours borrowed from cuisines that have most influenced the city’s dining habits American junk food or mass-produced pasta from the dawn of the malls It is this distinctive approach and in-person storytelling efforts that Haddad goes to that Moonrise rose this year in rating increasing from 14 to 16/20 and rightly achieving three toques newly inaugurated by President Jacques Chirac It stands high above the Tarn valley in France's Massif Central mountains as seen in this 11 December satellite image from ESA's Proba The bridge is made of a four-lane steel-built roadway stretching across 2460 metres At its highest the roadway is suspended 270 metres above the Tarn River It is supported by seven concrete pillars standing 343 metres tall greater than the height of the Eiffel Tower – in fact the bridge was actually constructed by the Eiffage construction group Some 205 000 tonnes of concrete were used to make its pillars and supports The steel decking alone weighs 36 000 tonnes – enough to make five Eiffel Towers Architect Sir Norman Foster designed the Millau bridge to fulfil a 120-year warranty An earlier Proba image acquired on 14 March shows the bridge still unfinished – demonstrating its rapid pace of construction the metal sections of the structure were assembled lifted and then pushed and fastened into place on each of the supporting pillars After three and a half years of work the final link was completed in May this year The bridge is part of the A75 motorway connecting Paris to the Mediterranean and designed to serve as a bypass to the nearby town of Millau which up until now has experienced serious summer traffic congestion The satellite images were taken by Proba's High Resolution Camera (HRC) which has a spatial resolution of five metres acquiring monochromatic images with an area of 25 square kilometres Proba is a micro-satellite developed by ESA's General Support Technology Programme (GSTP) and built by an industrial consortium led by the Belgian company Verhaert launched from India on 22 October 2001 and operated from ESA's Redu Ground Station in Belgium Its main Compact High Resolution Imaging Spectrometer (CHRIS) instrument funded by the British National Space Centre (BNSC) has been built by the UK company SIRA Space Proba was intended as a one-year technology demonstration mission but has since had its lifetime extended to serve as an Earth Observation mission A follow-on technology demonstrator called Proba-2 is due to be deployed by ESA by the end of 2006 or 2007 depending on the selected launch opportunity As with its predecessor the new mission will prove new technologies and new products in orbit you will undoubtedly see one of the most beautiful bridges in the world.  it feels like you're walking through the clouds it's so famous it has its own visitor center and people plan trips to the area just to drive across the bridge.  a perfect example of where engineering meets art the Millau Viaduct is the tallest bridge in the world The seven piers - ranging from 78 meters to 245 meters in height - each calculated to the millimeter to create a completely smooth experience for motorists traveling on the Tarn.  The piers are supported by seven steel piers All of this helps to keep the road surface stable or the equivalent of 5.100 African elephants At the same time as a work of absolute precision The Gorges du Tarn area is a protected landscape It's a "wonder of the modern world" and an "engineering marvel," says David Knight director of design and engineering at Cake Industries and adviser to the Institution of Civil Engineers "It's the perfect interplay of architecture and engineering which means everyone who sees it thinks it's spectacular." Those who live in the valley below look up in wonder; those who drive through it – the A75 from Clermont-Ferrand to Beziers – one of the main north-south roads in France – see the gentle bend arching across the landscape as they approach.  "It also gives anyone passing by a sense of awe," says Knight So how did this wonder of the modern world come to be in the middle of France before it opened to traffic in December 2004 And how did it effectively change the map of Europe The answer to all these questions is geography.  The Massif Central is a mountainous region in south-central France It covers about 15% of the country and is bordered by the Alps to the east It is one of the hurdles that anyone traveling from the north to the south of the country - or from northern Europe to Spain - must pass So important was this viaduct – but also so difficult – that it took two decades to plan the engineer who led the design team and who began work on it in September 1987 "The first problem was not what bridge to build but where the highway would cross," he says.At the time There was a single-track railway line and the roads "were not very good" he says. "The central part of France could not be developed because of the lack of transport," says Virlogeux the French government decided to improve the road network with the then president Valery Giscard d'Estaing deciding on a motorway One of the goals was to unblock the infamous road around Millau "Passing through Millau used to be a traffic black spot for tourists," says Emmanuelle Gazel It gave a very bad image to our area… in terms of pollution it was terrible And it took the locals a long time to move from one point to another." the area was "a valley of extreme beauty which had become one of the worst obstacles in France" The decision to build a bridge around Millau was made in September 1986 who at the time was head of the large bridges division in the French administration There was just one problem: the geography of the area meant there was no obvious solution.  but many options were bad and it took almost three years to find a solution," he says only to realize that the finish did not allow access to the city of Millau - "the only big city between Clermont-Ferrand and Beziers" says Virlogeux - which needed the economic boost who had already designed the Pont de Normandie - the bridge that spans the Seine River in the northern Normandy region The team's next idea was to operate west of Millau They were in the planning stages when the team's road engineer 'Why are we going through the valley?' and that was a big shock," recalls Virlogeux "The highway passed 300 meters above the river I didn't even think about the possibility of moving to such a high level We started to work on the idea of ​​crossing the plateau after the plateau" they had detailed drawings of undulating ground levels as well as a possible elevation for a highway They knew where they wanted the viaduct - but what should it look like Virlogeux immediately realized that the best option would be a cable-stayed bridge "The cable is the most efficient structure to carry a load and you can have a very thin deck so it looks much more pleasing to the eye as well," he says.  There was already controversy surrounding the idea of ​​running a bridge through such a famous landscape she had to "look very calm".Getting approval took several years The French government launched a competition to design the bridge and in 1996 the commission was won by a group led by Virlogeux as engineer (who had left his previous job the year before) and Norman Foster of the United Kingdom - now Lord Foster – as an architect Foster calls their plan to span the valley a "philosophical concept" that set them apart from other competitors But with the local community angry at the idea that their area of ​​natural beauty was being destroyed they faced what Foster calls a "design challenge .. to create something that would enhance the landscape." while the old saying goes that architects and engineers should be at odds and while you might imagine that the two titans of architecture and engineering might clash Foster and Virlogeux have nothing but praise for each other Virlogeux says it was a "very easy" working relationship while Foster says it was a "kiss of thoughts".  The team met twice a month in London while working on the design.  'Why do you want this and not that?' and after that he would make a decision within five minutes," says Virlogeux “Once there was a big controversy about the shape of the deck 'Okay - architecture should not go against scientific needs'".Their design for a cable-stayed bridge with seven elegant piers marching across the landscape and what Foster calls "a razor-thin snake of a road" has stood the test of time The project cost 400 million euros ($437 million) and was financed by Eiffage a private construction company that still holds the concession for the bridge today 290 thousand tons of steel and concrete were used for the construction of the bridge and about 600 builders worked on it "The big challenge is what happens when you build it," says Knight "As you put the weight in different places There are different materials that interact with each other - that's as hard as engineering." Foster calls assembling the deck "a real challenge." Virlogeux recalls the "critical wind situation" which threatened to damage the structure during construction Each "launch" operation - during which the deck was installed from both sides - would take up to three days so they had to monitor the five-day forecast before starting to avoid damage before the deck reached the next pier Only when the viaduct was in place could the team see if their design had worked - aesthetically as much as engineering Every detail was considered for its potential effect on the landscape as well as whether it could withstand the forces at that height Foster tells of the first time he went to see her.  "I was anxious to the point of being almost physically ill."  He was "concerned" about the color of the 154 cables - if they were light they would blend in with the sky but stand out against the landscape He went with white - "but the agony was that I wouldn't know if it was the right decision until it was built - and then it would be too late to change it" but I remember arriving in a car and the bridge gradually appeared and I finally realized that it was the right decision after all."For Virlogeux the biggest challenge was overcoming local objections to being able to build His signature was "the moment I knew we were going to build it" French President Jacques Chirac came to open the bridge and shake hands with the construction workers The viaduct may have been controversial when it was first introduced but local hostility began to soften as it became clear what the project would look like Foster says he was "pleased" with the residents' change of heart.  "A bridge is about communication in the broadest sense the viaduct has brought many tourists to discover Millau As well as being an area of ​​outstanding natural beauty Visitors can walk around the base of the famous piers Virlogeux says he is "sure it can last for a long time" This site is controlled and managed by KOHA are protected by KOHA's copyright and KOHA retains the reserved rights for them Materials on this site may not be used for commercial purposes without the prior permission of KOHA is prohibited The use of materials from any website or other medium without the permission of the KOHA Group on behalf of all the units that make it up (Koha Ditore is a violation of copyright and of intellectual property according to the legal provisions in force All violators of these rights will face the law The translation of contents into other languages ​​is done automatically and there may be errors Annex of the former Radio Prishtina (first floor) George Bush pn Tuesday World Subscribers only Romania enters government crisis amid election World Subscribers only In Zurich the leaf blower war or the anti-'woke' backlash World Subscribers only Germany's Friedrich Merz is embracing pragmatism World Subscribers only Trump-Carney meeting: Canada seeks reconciliation World Subscribers only Founder of Sant'Egidio community fears next pope could undo Francis's legacy 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John Bolton: 'The term chaos is commonly used to describe the top of the Defense Department' Magazine Subscribers only Tracking down the pianos taken from French Jews during the Nazi Occupation Magazine Subscribers only Eve Rodsky the American helping couples balance the mental load Magazine Subscribers only Desecration or more glory Joan Didion's private diaries are revealed Magazine Subscribers only For Jewish cartoonist Joann Sfar 2025."> Pixels Subscribers only Golden Owl solution is revealed but leaves players of 31-year hunt disappointed Pixels Subscribers only Secrets of decades-long Golden Owl treasure hunt to be revealed Lifestyle Inside Chanel's French leather workshops Culture Subscribers only The marvelous bronzes of Angkor on display at the Musée Guimet in Paris The huge motorway bridge in southern France opened to traffic in 2004 it has become the most-visited site in Aveyron By Marie Pouzadoux A photograph of the Millau Viaduct from the temporary visitors' area during the first weekend of the summer vacation season ERIC CABANIS / AFP The boat meandered gently through the gorge allowing passengers to admire the surrounding flora and fauna Even more impressive from below," said Ismaël a guide with tour operator Les Bateliers du Viaduc who steered the small tourist boat across the water links the Causse Rouge in the north to the Causse du Larzac in the south spanning the Tarn Gorges for almost 2.5 kilometers and reaching a height of 245 meters unfolded in front of the awe-struck eyes of Jérémie and his family our two daughters wanted to see nothing else," he said He came to Millau from the Vendée region for the first time at the beginning of July on vacation the French bridge that for many years has held the position as the highest and longest cable-stayed bridge in the world has become an integral part of the landscape following three years of monumental construction efforts it enabled the A75 motorway linking Clermont-Ferrand to Béziers to cross the Tarn Gorges It was entirely financed by the private company Eiffage which recently became its sole shareholder and has a concession until 2079 You have 81.59% of this article left to read Lecture du Monde en cours sur un autre appareil Vous pouvez lire Le Monde sur un seul appareil à la fois Ce message s’affichera sur l’autre appareil Parce qu’une autre personne (ou vous) est en train de lire Le Monde avec ce compte sur un autre appareil Vous ne pouvez lire Le Monde que sur un seul appareil à la fois (ordinateur En cliquant sur « Continuer à lire ici » et en vous assurant que vous êtes la seule personne à consulter Le Monde avec ce compte Que se passera-t-il si vous continuez à lire ici Ce dernier restera connecté avec ce compte Vous pouvez vous connecter avec votre compte sur autant d’appareils que vous le souhaitez mais en les utilisant à des moments différents Nous vous conseillons de modifier votre mot de passe. Votre abonnement n’autorise pas la lecture de cet article Pour plus d’informations, merci de contacter notre service commercial. The Millau Viaduct, part of France’s A75 motorway, helps travelers coming from Paris get to the Mediterranean coast as efficiently as possible. It was developed by French engineer Michel Virlogeux and Foster + Partners, the British architectural firm that won the 1996 competition to design the bridge and the Millau Viaduct officially opened for business in December 2004 “We were attracted by the elegance and logic of a structure that would march across the heroic landscape, and in the most minimal way connect one plateau to the other,” leading architect Norman Foster said in a press release at the time The team’s commitment to maintaining the aesthetic beauty of the countryside proved successful: The Millau Viaduct is breathtaking in its own right © 2025 Minute Media - All Rights Reserved The Millau Viaduct, part of France’s A75 motorway, helps travelers coming from Paris get to the Mediterranean coast as efficiently as possible. It was developed by French engineer Michel Virlogeux and Foster + Partners, the British architectural firm that won the 1996 competition to design the bridge “We were attracted by the elegance and logic of a structure that would march across the heroic landscape, and in the most minimal way connect one plateau to the other,” leading architect Norman Foster said in a press release at the time Home - TakaHisa The best fine dining Japanese restaurant in Dubai You can measure a restaurant in innumerable ways from food and service to location and the views – and the price tag in a city like Dubai You can also add ambition to that checklist and TakaHisa has demonstrated almighty ambition over the past 12 months TakaHisa combines the names of two head chefs One (Takashi Namekata) specialises in fish flown in from Toyosu Market in Tokyo; the other (Hisao Ueda) focuses on the best A5-graded Kobe beef they craft expertly presented dishes that wow in their presentation and quality of ingredients The sourcing of ingredients is some of the best in the country with many items difficult to find even in Japan The lengths these chefs go to to craft their menus are beyond impressive never faltering in their quest for excellence Every aspect of this restaurant exudes refinement While TakaHisa may not offer the typical cooked dishes found in other restaurants the precision and poise in sourcing ingredients and their presentation demand your full attention From Ozaki beef carpaccio and Japanese abalone to the finest uni and fugu launching a private dining room and hiring new sommeliers with deeply aesthetic and fundamentally delicious menus which is a combination that only the very best restaurants possess Connecting decision makers to a dynamic network of information Bloomberg quickly and accurately delivers business and financial information which it built almost two decades ago for €400 million ($430 million) Eiffage will buy the 49% stake in the Millau Viaduct concession company it doesn’t already own from France’s state-controlled Caisse des Depots et Consignations for €236.5 million according to an emailed statement on Monday Three years later it became an annual guide – Gault & Millau – and challenged the supremacy of the red Michelin guide to the restaurants of France The pair had spotted a tendency among younger French chefs that they baptised nouvelle cuisine Departing from the traditional cuisine codified by Auguste Escoffier the new chefs shunned flour-based sauces and long cooking times an appreciation of novel ingredients and technique it started to recruit its members from the middle classes The man who kickstarted this revolution was born Christian Dubois-Millot in Paris He assumed his pen name when his byline first appeared in 1949 in Le Monde He then worked for the literary review Opéra whom Millau featured in his 1999 book Au Galop des Hussards: Dans le Tourbillon Littéraire des Années 50 (The Hussars at Full Speed: In the Literary Whirl of the 1950s) “Les Hussards” was a rightwing movement opposed to the prevailing existentialism Millau’s personal history of it won both the grand prix for biography of the French Academy given to “a book of a high literary value written in French” including the memoir Journal Impoli 2011-1928 for which he received the “politically incorrect book prize” His gastronomic writing came after 20 years of mainstream journalism. By 1960 Millau was deputy editor of the evening paper Paris-Presse responsible for the features pages on which Gault’s Week-end et Promenades articles This led to the first Guide Julliard de Paris (1962) They were more flexible than Michelin’s system of awarding one to three stars for excellent cooking; instead they employed the familiar French school system of marks out of 20 because “only God can achieve 20 and He is rarely to be found at the stove” though the Michelin guides of the time used only symbols the Gault-Millau boasted paragraphs of crisp French prose written by them and the French journalist André Gayot The title was sold to the magazine Le Point in 1983 and Millau ran the guide for a further seven years before handing over to others the internet was reinforcing the power of ratings for all sorts of products giving authoritative guides the power to transform the fortunes of businesses and their owners When Loiseau took his own life in 2003 it was speculated that the threatened loss of a Michelin star and a downgrading from 19 to 17 in Gault-Millau for his restaurant in Burgundy had contributed significantly to the pressures he was under Such focusing of purchasing power would not have occurred to Millau in the simpler age when he embarked on trying to raise standards and awareness dining in a smart Paris restaurant with him I noted he was greeted warmly by many of the staff Didn’t he think reviewers ought to be anonymous what can a restaurant do if they do recognise me The ingredients have already been purchased the maître d’hôtel can only give me a better table did he think nouvelle cuisine needed to be invented “Central heating and the internal combustion engine Humans no longer need the same number of calories just to stay warm and get to their work.” On another occasion, at lunch at Joël Robuchon’s Paris flagship restaurant in the early 80s while telling me about his recent trip to America he impulsively decided it would be a good idea to introduce the concept of the “doggy bag” in France “I can’t quite finish my fish,” he said of his tranche of turbot “Could you please wrap it up for me to take home to the cat?” Unfazed by the request the waiter returned from the kitchen carrying a boat-shaped foil packet with curving ends that formed an elegant handle Millau was engagingly miffed at this evidence that Millau is survived by a daughter and two sons Home - UAE Champagne Index - ARMAND DE BRIGNAC Jean-Jacques Cattier and his son Alexandre Their family has grown vines for more than 250 years in the Montagne de Reims region Sustainability is a core principle of their vineyard management Owned by Shawn “Jay-Z” Carter and LVMH is identifiable by its gold bottle with French pewter Ace of Spades labels They are produced in a multi-vintage style as opposed to vintage prestige cuvées The Brut Gold cuvée is a blend of three varieties: Pinot Noir a Demi Sec and a Blanc de Noirs also joined the range Eiffage has signed a purchase contract for the 49% of the Millau Viaduct concession company formerly held by Banque des Territoires (Caisse des Dépôts Group) This negotiated €236.5 million acquisition enables Eiffage to become the sole shareholder of the Millau Viaduct concession company This is a sign of Eiffage’s attachment to this major work of 21st-century architecture built by the Group in just three years as part of a concession contract ending in 2079 Eiffage has operated the Millau Viaduct since it was commissioned in 2004 This new acquisition further enhances the Group’s concessions portfolio Please enable JS and disable any ad blocker Home - Oak Room A quality steakhouse serving up prime beef A contemporary steakhouse initially curated by British chef Tom Aikens Oak Room quickly found its footing in the wake of Aikens’ departure with chef de cuisine Fernando Tapia continuing its impressive output of quintessentially beefy Oak Room offers an exceptionally consistent dining experience especially when the meat sommelier arrives at the table to discuss the available cuts However impressive and informative they may be the real star at Oak Room is the food itself There is crusty artisanal sourdough served with Marmite butter which sets the scene for what’s to come – you either love it or hate it – and mains such as Dover sole and the classic fish and chips The culinary options continue with hand-dived scallops in brown butter All showcase the kitchen’s culinary prowess and mastery of sea brine flavours But this is a meat restaurant and the Butcher’s Block is difficult to ignore with its selection of premium cuts such as Canadian Angus a beef tasting menu runs through the restaurant’s greatest hits such as Black Onyx tenderloin and 18-hour braised short rib Going for this line-up really is the only option for such an impressive roll-call of steaks The Oak Room clearly understands its unique selling point and fully embraces it Celebrated by serious foodies and carnivores alike a meaty meal here will leave you both full and fulfilled Discover how Paris 2024 became the most media-covered Olympic Games in history See how the Olympic Games’ communications team supported by Wiztrust’s tailored PR platform overcame complex challenges-from synchronizing teams and managing thousands of journalists to ensuring top-level security Learn how innovative digital tools and expert support enabled Paris 2024 to achieve record-breaking visibility and flawless brand protection Download the full Paris 2024 Success Case now and get inspired by the strategies behind this record-breaking achievement For further information and other cases please visit Wiztrust.com protect your company and its directors from disinformation and adopt the “trust mark” of the market leaders plan campaigns targeting your audiences through all channels (e-mail social media) and organise your activities and events improve results by exploiting your data's true depth Discover the best way to manage your PR & Marketing efficiently: Wiztrust is THE integrated communication platform for corporate professionals Prioritise your activities thanks to a clearer view on your assets Manage your communication thanks to a collaborative platform for you and your team Certify your corporate communication thanks to our blockchain-backed technology Save your team and yourself some precious time Learn more about Wiztrust in our case study Home - Pierchic Combining Italian dishes with super sea views Pierchic combines Italian culinary artistry with stunning views of one of the city’s most famous landmarks – Burj Al Arab the restaurant is under the guidance of Italian chef Beatrice Segoni whose passion for cooking shines through in each dish and in a restaurant that continues to strive to offer a memorable gastronomic experience The journey to Pierchic is part of the allure meandering through Jumeirah Al Qasr’s lush gardens – whether on foot or via a nippy golf buggy – to reach the serene pier raising questions about whether the cost reflects the culinary offerings or the picturesque views – we’ll let you decide though the initial greeting by hostesses can be underwhelming for such a venue somewhat dampening the ambience before diners even reach their tables while not quite matching the high standards of Segoni’s contemporaries at Al Muntaha or L’Olivo does feature some standout dishes that highlight Segoni’s Italian roots Particularly noteworthy is the pappardelle with duck ragu which epitomises comfort and sophistication.The pasta is expertly cooked showcasing Segoni’s finesse with Italian recipes Equally impressive are the beautiful ricotta and Parmesan-stuffed courgette flowers delicately flavoured and elegantly presented Pierchic’s location and reliable menu ensure that it maintains a loyal following among those seeking a scenic and flavourful dining experience in Dubai Time Out Abu Dhabi Sign up to our newsletter for the latest and greatest from your city and beyond Home » News » Dubai’s first-ever Gault&Millau Culinary Innovators event is officially sold out An 11-course dinner by 12 of Dubai’s best chefs for just Dhs688 In a city where tasting menu experiences are often priced at well over Dhs1,000 per person this 12-chef dine-around experience in Dubai is an absolute must-book – but it’s now completely sold out 12 of Dubai’s most acclaimed chefs are lined up to take part in Gault&Millau’s inaugural Culinary Innovators event supported by Dubai Calendar This pop-up experience will take place for three nights from Thursday October 24 until Saturday October 26 Tickets started from Dhs688 for the 11-course dine-around experience – an unprecedented and brilliant way to sample the finest creations from the region’s best chefs Taking place at ICD Brookfield Place’s “The Space” only 100 tickets were available each night It will be the first and only time that diners will be able to try a menu from 12 chefs together the dishes have all been exclusively created for the showcase Stay tuned for the last two chefs joining this brilliant lineup CEO of Dubai Festivals and Retail Establishment emphasised the significance of the multi-chef collaboration in elevating Dubai’s restaurant scene He said: “This partnership with Gault&Millau for the inaugural Culinary Innovators showcases culinary excellence by uniting Dubai’s top chefs for a one-of-a-kind tasting experience It honours their exceptional talent and underscores our ongoing dedication to fostering innovation and creativity within Dubai’s dynamic culinary scene “We are thrilled to embark on this collaborative journey and to further elevate Dubai’s status as a leading global culinary hotspot.” You’ll know where to find Dubai’s foodies next month Dhs688 (soft drinks), Dhs900 (beverage pairing). Thu Oct 24 until Sat Oct 26. The Space, ICD Brookfield Place https://dubai.platinumlist.net/event-tickets/gault-millau Abu Dhabi’s Best Restaurants 2024: All the places you should try at least onceAll the top places in one read The best things to do this weekend in Abu DhabiYour full weekend itinerary Everything you need to know about the best restaurants in the cityPrepare to be hungry Whether it’s a working lunch or a midweek treat An exceptional café where desserts are as dramatic as they are delicious A hidden jazz bar made specifically for dessert-lovers Lebanese-leaning seafood spot with views of the sea Unexpected spot that serves up the best Vietnamese bowls in the city Subscribe to Time Out Abu Dhabi’s newsletter to get expert the Millau Viaduct is the world's tallest bridge Its seven towers dominate the area around it and it has brought serious tourism to an otherwise sleepy town Daniel TerdimanDaniel Terdiman is a senior writer at CNET News covering Twitter, Net culture, and everything in between.See full bioDaniel Terdiman July 19 PT1 of 21Daniel Terdiman/CNETThe Millau ViaductMILLAU France--When faced with a problem--a significant missing link on one of the major north-south highways out of Paris--the French came up with the perfect solution: build the tallest bridge in the world because it spans the Tarn River just outside this small French town not too far from Clermont-Ferrand this massive bridge towers 1,125 feet above the Tarn Valley--and by the way cuts 37.3 miles off the drive from Paris to Perpignan in the south But little things like less driving and less cost--since taking the A75 (the autoroute that includes the Millau Viaduct) saves drivers about $21 in tolls versus what was required to go from Paris to Perpignan prior to the bridge's opening in 2004--are just details when you look at this bridge from just about any of the many different viewing spots CNET reporter Daniel Terdiman visited the Millau Viaduct as part of Road Trip 2011 2 of 21Daniel Terdiman/CNETTall towersFor years before the Millau Viaduct opened for traffic in late 2004 teams were working on the idea of completing the missing link on the A75 autoroute that connects Paris in the north to Perpignan in the south with each proposing a bridge that spanned the Tarn Valley though some had the crossing east of Millau In 1994, the decision was made to locate the bridge just a few kilometers west of Millau. And in 1996, the bridge design by Michel Virlogeux of Ponts et Chaussees and architecture by Norman Foster was selected. According to the official Millau Viaduct Web site "A multi-stay cabled construction will be seen on the Aveyron skyline Its aesthetic aspect and integration into the countryside attracted the government departments It took preference over four other potential projects: a bridge of constant thickness a viaduct with stays stretched under the deck and a construction with one single arch." the first stone for the Millau Viaduct was laid the bridge is seen from just in front and to the east 3 of 21EiffageUnder construction In this archival photograph the Millau Viaduct is seen under construction According to the bridge's official Web site 1,125 feet tall (which makes it 62 feet taller than the Eiffel Tower) 4 of 21EiffageFireworksFireworks explode over the Millau Viaduct to celebrate its opening in 2004 5 of 21Kathleen CraigStraight up at the towerThis is a look straight up at one of the towers of the Millau Viaduct from the deck of the bridge itself 6 of 21Daniel Terdiman/CNETTwo towersFrom a hill far from the bridge two towers of the Millau Viaduct dominate the Tarn Valley 7 of 21Daniel Terdiman/CNETThree towers from information centerJust underneath the bridge on the south side This photograph shows the view of three of the towers to the north of the center 8 of 21Daniel Terdiman/CNETViewing platformThere are seven official Millau Viaduct viewing areas including this one on a hill high above and several kilometers away It is a popular place to visit to check out the world's tallest bridge 9 of 21EiffageViaduct with cloudsIn this photograph the Millau Viaduct is seen with a cloud bank underneath it 10 of 21Daniel Terdiman/CNETSix towers and RS5Six towers of the Millau Viadcut--the world's tallest bridge--are seen here in the background with the Audi RS5 that CNET reporter Daniel Terdiman is driving on Road Trip 2011 in the foreground 11 of 21Daniel Terdiman/CNETTwo towers to the northIn this photograph two of the bridge's massive towers are seen to the north 12 of 21Daniel Terdiman/CNETSix towersFrom many kilometers away six towers of the Millau Viaduct are seen spanning the Tarn Valley near Millau 13 of 21Kathleen CraigOn the ViaductThis is a view of the Millau Viaduct taken while driving across the deck of the bridge itself 14 of 21Daniel Terdiman/CNETAt nightAt night the towers of the Millau Viaduct are lit and are the only part of the bridge visible from afar 15 of 21Daniel Terdiman/CNETAcross rooftopsFrom many places in Millau 16 of 21Kathleen CraigFive towers of Millau ViaductHere we see five of the towers of the Millau Viaduct--called the "Viaduc de Millau" in French--from just underneath and to the east 17 of 21Kathleen CraigJust on the bridgeDriving south this is a view of the Millau Viaduct from the north side of the deck 18 of 21Kathleen CraigAire du ViaducJust north of the Millau Viaduct there is a sign indicating one of the many official viewpoints You can see all seven towers of the bridge in the distance 19 of 21Kathleen CraigApproaching from the highwayJust before crossing the bridge 20 of 21Daniel Terdiman/CNETSeven towers across the fieldAll seven towers of the Millau Viaduct are seen from across a golden field of wheat 21 of 21Daniel Terdiman/CNETSeven towers up highAll seven towers of the Millau Viaduct are seen from high above the bridge editor-in-chief of Gault & Millau Germany © HBM tells us all about the national edition and how close they cooperate with the international "Gault & Millau" family Gault&Millau has existed since 1969 and has always aimed to do justice to the gastronomy of its time being able to help shape them - that's what makes it so appealing It is difficult to compare the French restaurant landscape with the German one; here as well as there long-term knowledge of the circumstances - and of the expectations of chefs and guests - if one wants to make well-founded judgements Cuisine in Germany has developed rapidly in recent years and both the quality at the top and across the board is higher than ever before about fifty people: The core team in Munich Hubert Burda Media will be the German representative of the Gault&Millau international restaurant and wine guide among others) extends its e-commerce activities launching an affiliate shopping platform for jewelry: Prettique Spring marks the start of the gardening season—but does that mean the same routines year after year How much fresh inspiration can a gardening magazine really offer Time Out Dubai Home » Food & Drink » Enjoy an 11-course dinner by 12 of Dubai’s best chefs for just Dhs688 Tickets are on sale now for Dubai’s first-ever Gault&Millau Culinary Innovators event In a city where tasting menu experiences are often priced at well over Dhs1,000 per person this 12-chef dine-around experience in Dubai is an absolute must-book Tickets start from Dhs688 for the 11-course dine-around experience – an unprecedented and brilliant way to sample the finest creations from the region’s best chefs only 100 tickets will be available each night so make sure you get your hands on them to avoid disappointment It will be the first and only time that you’ll be able to try a menu from 12 chefs together so you’ll be among a very limited few to try them For Dhs688 you can expect an 11-course roaming dinner featuring one dish from each chef available from 11 pop-up kitchens and soft drinks If you want to upgrade your experience with the grape pairing New restaurants in Dubai that you need to visit right nowFrom casual eats to fine dining there’s bound to be a new venue you’ll want to try Top Dubai restaurants and bars with Burj Khalifa viewsEat and sip here to get views of the world’s tallest building Dubai’s latest restaurant reviewsTime Out-recommended restaurants for your next breakfast It’s her first time in the UAE for over a decade 18 new dishes to try 40,000 feet up in the air Partner Content: Why it’s worth a spot on your bathroom shelf The founder of new home-grown furniture store Subscribe to Time Out Dubai’s newsletter to get expert head chef of the "La Brezza" restaurant at the Eden Roc Hotel in Ascona The "Gault Millau" restaurant guide awarded the 32-year-old 19 out of a possible 20 points Campanella fascinates with his incredible sauces his versatility and his talent for inspiring a young team for his mission wrote the jury of the "Gault Millau" restaurant guide in a statement on Monday The fact that he also makes vegans happy "as a matter of course" also sets him apart he cooks at the "La Brezza" restaurant in the Hotel Eden Roc in Ascona in summer and at the "Tschuggen" in Arosa in winter.