Gault&Millau

Gault&Millau. It is a highly influential French restaurant and hotel guide founded by journalists Henri Gault and Christian Millau. First published in 1969, it is renowned for its distinctive 20-point rating scale and its role in championing Nouvelle Cuisine alongside critics like Robert J. Courtine. The guide, headquartered in Paris, has expanded internationally, evaluating establishments across Europe, North America, Asia, and Australia.

History

The guide was launched in 1969 by food critics Henri Gault and Christian Millau, who had previously collaborated at the magazine Paris-Presse. They positioned their publication as a modern, jovial alternative to the more traditional Guide Michelin, with early editions famously critiquing the staleness of classic French cuisine. Gault&Millau became the principal media advocate for the Nouvelle Cuisine movement in the 1970s, promoting chefs like Paul Bocuse, Michel Guérard, and the Troisgros brothers. Following the deaths of its founders, the guide was acquired by the Media Participations group and has continued to evolve under various editors, expanding its coverage to numerous countries including Switzerland, Germany, and Japan.

Rating system

Gault&Millau employs a unique scoring system from 1 to 20, focusing primarily on the quality and creativity of the food. The highest possible score is 20, described as "divine cuisine", with awards like the "Togue d'Or" (Golden Chef's Hat) given for exceptional achievement. Points are awarded for taste, technique, presentation, and consistency, with a separate "Smiley" scale rating the service and ambiance. This system deliberately contrasts with the starred rankings of the Guide Michelin, emphasizing descriptive reviews and culinary innovation over anonymous inspections. Notable thresholds include 10/20 for "correct" cuisine and scores above 16/20 indicating exceptional, destination-worthy restaurants.

Influence and reception

The guide has exerted considerable influence on global gastronomy, particularly through its early and vigorous promotion of Nouvelle Cuisine, which emphasized lighter sauces, seasonal ingredients, and artistic presentation. Its reviews and ratings are closely monitored by the hospitality industry, with a high score capable of transforming a restaurant's reputation and fortunes. Publications like Le Monde and The New York Times have frequently cited its judgments. The guide has also faced criticism for perceived biases and the intense pressure its ratings place on chefs, a phenomenon similar to that surrounding the World's 50 Best Restaurants list. Its events, such as the annual "Gault&Millau Chef of the Year" award in various countries, are significant media occasions.

Comparison with other guides

Gault&Millau is most frequently compared to the venerable Guide Michelin, with which it maintains a storied rivalry. While Michelin uses a secretive inspector system and awards one to three stars, Gault&Millau employs known critics and uses its transparent 20-point scale, often providing more detailed written critiques. Other competitors include local guides like the Gambero Rosso in Italy and digital platforms like TripAdvisor. Unlike the broad tourist focus of the Zagat Survey, Gault&Millau targets culinary enthusiasts and professionals. Its international expansion has also brought it into comparison with regional authorities like the Good Food Guide in Australia.

Notable awards and chefs

The guide has recognized countless celebrated chefs and establishments throughout its history. Top honors, such as a score of 19 or 20/20, have been awarded to legendary restaurants including Maison Troisgros in Roanne, Auberge de l'Ill in Illhaeusern, and Bras in Laguiole. Renowned chefs like Anne-Sophie Pic, Alain Ducasse, Joël Robuchon, and Yannick Alléno have all been highly rated. The guide also bestows special awards, including the "Trophy for Innovation" and the "Revelation of the Year". Internationally, figures such as Viktorija Gurevičiūtė in Lithuania and Mauro Colagreco of Mirazur in Menton have been honored.

Category:Restaurant guides Category:French companies established in 1969 Category:Companies based in Paris