• Source: Gault Millau

Gault et Millau (French pronunciation: [ɡo e mijo]) is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965.




Points system


Gault Millau rates restaurants on a scale of 1 to 20, with 20 being the highest. Restaurants given below 10 points are rarely 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 beyond the limitations of a normal human being. 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. In 2010 and 2011, Sergio Herman's Oud Sluis also received a score of 20/20. 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. Michelin is more popular and therefore more influential, while Gault Millau has been considered more food-focused due to the main system being based purely on the quality of the food. Gault Millau has guides for various other countries, including Netherlands, Belgium & Luxembourg, Switzerland, Germany, Austria, and Poland.




French Chef of the Year


1989 Joël Robuchon (Chef of the Century)
1994 Roger Souvereyns
2001 Luigi Ciciriello
2002 Nicolas Le Bec
2003 Michel Troisgros
2004 Jean-Paul Abadie
2005 Arnaud Magnier
2006 Thierry Marx
2007 Anne-Sophie Pic
2008 Jean-Luc Rabanel
2009 Léa Linster
2010 William Ledeuil
2011 Édouard Loubet
2012 Michel Portos
2013 Philippe Labbé
2014 Arnaud Lallement
2015 Yannick Alleno
2016 Alexandre Gauthier
2017 Alexandre Couillon
2018 Jean Sulpice




Chef of the Century


On its 20th anniversary in 1990 Paul Bocuse (restaurant « Paul Bocuse » in Collonges-au-Mont-d'Or, near Lyon), Frédy Girardet (« Restaurant de l’Hôtel de Ville » in Crissier, Suisse), Joël Robuchon (restaurant « Jamin » in Paris) were crowned « Chef of the Century » by Gault&Millau.




See also


Consumer Reports
Harden's, a similar London and UK guide
Michelin Guide
Restaurant rating




References






External links


The Gault Millau website for France
The Gault Millau website for Belgium & Luxembourg
The Gault Millau for Slovenia
The Gault Millau for Italy
The Gault Millau for Austria
The Gault Millau for Switzerland

Kata Kunci Pencarian:

• Hidangan
• Gault Millau
• Nouvelle cuisine
• Henri Gault
• Bernard Loiseau
• Christian Millau
• Michelin Guide
• Zineb Hattab
• Joël Robuchon
• Tartiflette
• Tim Raue