Gault Millau

Gault et Millau [ɡo e mijo] is an influential French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965.

Points system

Gault Millau rates on a scale of 1 to 20, with 20 highest. Restaurants below 10 points are almost never listed. The points are awarded based on the quality of the food, with comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high-ranking restaurants may display one to five toques. Gault Millau does not accept payment for listing restaurants.

Under its original authors and for many years after they left, Gault Millau never awarded a score of 20 points, under the argument that perfection is unachievable. In 2004, two restaurants, both of chef Marc Veyrat, the Maison de Marc Veyrat (or L'Auberge de l'Eridan) in Veyrier-du-Lac near Annecy and La Ferme de Mon Père ("My Father's Farm") in Megève, received this score. To some, this reflects a fall of standards in the guide after it changed from employing a permanent editorial and tasting staff to using local agents.

Differences with Michelin

There has been discussion about which guide is more important, the Michelin Guide or the Gault Millau. In the 1970s the Michelin's continued conservative support of traditional haute cuisine was challenged by the support of nouvelle cuisine by the Gault-Millau.[1] Michelin is more popular and therefore more influential, while Gault Millau has been considered more purist due to the main system being based purely on the quality of the food. Gault Millau also has guides for various other countries, including Netherlands, Belgium & Luxembourg, Switzerland, Germany, and Poland.

French Chef of the Year

See also

References

  1. ↑ Alex Hughes, Keith A. Reader> Encyclopedia of Contemporary French Culture - 1998 Page 467 "Michelin was long associated with the rich traditional style of la haute cuisine, to which the polemical embracing of nouvelle cuisine by the Guide Gault-Millau (founded in 1972) represented something of a riposte."
  2. ↑ Jacques Mercier À la table des grands chefs en Belgique 2001 - Page 21 "Luigi Ciciriello est nommé "Chef de l'Année" Gault- Millau 2001."
  3. ↑ Le palmarès du Guide France 2014, gaultmillau.fr.
  4. ↑ 'Alexandre Couillon, Cuisinier de l'Année 2017', fr.gaultmillau.com
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