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 four 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.[citation needed]
Differences with Michelinedit
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.[2] 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.[citation needed] Gault Millau has guides for various other countries, including Netherlands, Belgium & Luxembourg, Switzerland, Germany, and Poland.
^Paul Levy (24 August 2017). "Christian Millau obituary". The Guardian. Retrieved 9 November 2021. In 1969, Christian Millau, who has died aged 88, founded with his business partner, Henri Gault, a monthly culinary magazine, Le Nouveau Guide Gault-Millau
^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."
^Jacques Mercier À la table des grands chefs en Belgique 2001 - Page 21 "Luigi Ciciriello est nommé "Chef de l'Année" Gault- Millau 2001."
^. Archived from the original on 2013-12-19. Retrieved 2013-12-18.
^'Alexandre Couillon, Cuisinier de l'Année 2017', fr.gaultmillau.com
External linksedit
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
April 15, 2024
gault, millau, this, article, relies, excessively, references, primary, sources, please, improve, this, article, adding, secondary, tertiary, sources, find, sources, news, newspapers, books, scholar, jstor, september, 2008, learn, when, remove, this, template,. This article relies excessively on references to primary sources Please improve this article by adding secondary or tertiary sources Find sources Gault Millau news newspapers books scholar JSTOR September 2008 Learn how and when to remove this template message 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 1 Contents 1 Points system 2 Differences with Michelin 3 French Chef of the Year 4 See also 5 References 6 External linksPoints system editGault 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 four 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 Pere My Father s Farm in Megeve 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 citation needed Differences with Michelin editThere 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 2 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 citation needed Gault Millau has guides for various other countries including Netherlands Belgium amp Luxembourg Switzerland Germany and Poland French Chef of the Year edit1989 Joel Robuchon Chef of the Century 1994 Roger Souvereyns 2001 Luigi Ciciriello 3 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 Lea Linster 2010 William Ledeuil 2011 Edouard Loubet 2012 Michel Portos 2013 Philippe Labbe 2014 Arnaud Lallement 4 2015 Yannick Alleno 2016 Alexandre Gauthier 2017 Alexandre Couillon 5 2018 Jean SulpiceSee also editConsumer Reports Harden s a similar London and UK guide Michelin Guide Restaurant ratingReferences edit Paul Levy 24 August 2017 Christian Millau obituary The Guardian Retrieved 9 November 2021 In 1969 Christian Millau who has died aged 88 founded with his business partner Henri Gault a monthly culinary magazine Le Nouveau Guide Gault Millau 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 Jacques Mercier A la table des grands chefs en Belgique 2001 Page 21 Luigi Ciciriello est nomme Chef de l Annee Gault Millau 2001 Le palmares du Guide France 2014 gaultmillau fr Archived from the original on 2013 12 19 Retrieved 2013 12 18 Alexandre Couillon Cuisinier de l Annee 2017 fr gaultmillau comExternal links editThe Gault Millau website for France The Gault Millau website for Belgium amp Luxembourg The Gault Millau for Slovenia The Gault Millau for Italy The Gault Millau for Austria Retrieved from https en wikipedia org w index php title Gault Millau amp oldid 1182491606, wikipedia, wiki, book, books, library,
