Gault Millau
Encyclopedia
Gault et Millau is one of the most influential French restaurant guides founded by two restaurant critics, Henri Gault (1929-2000) and Christian Millau
in 1965. Gault Millau is most famous for its rating system, on a scale of 1 to 20. Restaurants below 10 points are almost never listed. The points are awarded strictly based on the quality of the food with any 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. They claimed that perfection was impossible
to achieve. However, as of 2004, two restaurants, both of renowned chef Marc Veyrat
, the Auberge de l'Eridan in Veyrier du Lac near Annecy
and La Ferme de Mon Père
("My Father's Farm") in Megève
, are listed with this score. To some this represents a symptom of the fall of standards in the guide since it has changed from having a permanent editorial and tasting staff to a system using local agents.
There has been discussion about which guide is more important, the Michelin Guide
or the Gault Millau. 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 at the restaurant
. The introduction of the Gault Millau guide and its points system moved the focus onto the quality of the food provided by the restaurant and reduced the focus on the luxury of the surroundings.
Gault Millau also has guides for various other countries, for example Switzerland
, Germany
, Austria
and the Benelux
. In the U.S., André Gayot
, one of the founders of Gault Millau France has released from 1986 to 2000 many guide books under both names of Gault Millau and Gayot. After the severance of the relationship between the new owners of Gault Millau France and André Gayot, the guide books were published in the US under the sole name of Gayot. Gayot.com is one of the major web restaurant and travel site in the U.S.
In February 2003, a prominent French chef
, Bernard Loiseau
, committed suicide after his widely-admired restaurant Côte d'Or in Saulieu was downgraded by the Gault Millau from 19 to 17 points. At the same time, a downgrade by Michelin from three to two stars had been rumoured, but was not done and a denial had been issued to the press. Doubt has been placed on this story since, according to Gault Millau, the chef was aware of the downgrade in advance and looking forward to the challenge.
Christian Millau
Christian Millau is a food critic and author. In 1965 he founded the restaurant guide Le Nouveau Guide with Henri Gault and Andre Gayot. He was originally slated to be one of the judges at the historic Judgment of Paris wine tasting event of 1976 but was replaced by his brother Claude...
in 1965. Gault Millau is most famous for its rating system, on a scale of 1 to 20. Restaurants below 10 points are almost never listed. The points are awarded strictly based on the quality of the food with any 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. They claimed that perfection was impossible
Impossible
Impossible or Impossibility may refer to:-Law:* Impossibility, a valid legal excuse for non-performance of duties under a contract* Impossibility defense - a legal defense against criminal charges-Fictional characters:...
to achieve. However, as of 2004, two restaurants, both of renowned chef Marc Veyrat
Marc Veyrat
Marc Veyrat is a French chef from the Haute-Savoie region, who specialises in molecular gastronomy and the use of mountain plants and herbs. Although he is hardly known in the American culinary scene, he is one of the most famous chefs in the European restaurant scene.Veyrat is considered by some...
, the Auberge de l'Eridan in Veyrier du Lac near Annecy
Annecy
Annecy is a commune in the Haute-Savoie department in the Rhône-Alpes region in south-eastern France.It lies on the northern tip of Lake Annecy , 35 kilometres south of Geneva.-Administration:...
and La Ferme de Mon Père
La Ferme de Mon Père
La Ferme de Mon Père is a restaurant in Megève, France, owned by the French chef Marc Veyrat. It is famous for being one of two restaurants, both owned by Veyrat, to receive a perfect score from the French food guidebook Gault Millau...
("My Father's Farm") in Megève
Megève
Megève is a commune in the Haute-Savoie department in the Rhône-Alpes region in south-eastern France.Megève is a famous ski resort near the Mont-Blanc in the French Alps...
, are listed with this score. To some this represents a symptom of the fall of standards in the guide since it has changed from having a permanent editorial and tasting staff to a system using local agents.
There has been discussion about which guide is more important, the Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
or the Gault Millau. 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 at the restaurant
Restaurant
A restaurant is an establishment which prepares and serves food and drink to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services...
. The introduction of the Gault Millau guide and its points system moved the focus onto the quality of the food provided by the restaurant and reduced the focus on the luxury of the surroundings.
Gault Millau also has guides for various other countries, for example Switzerland
Switzerland
Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....
, Germany
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
, Austria
Austria
Austria , officially the Republic of Austria , is a landlocked country of roughly 8.4 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the...
and the Benelux
Benelux
The Benelux is an economic union in Western Europe comprising three neighbouring countries, Belgium, the Netherlands, and Luxembourg. These countries are located in northwestern Europe between France and Germany...
. In the U.S., André Gayot
André Gayot
André Gayot is a French restaurant critic. With his friends Gault and Millau, he coined and promoted the term "Nouvelle Cuisine" in the early 1970s. In 1981 he began publishing a series of guidebooks known as Gayot Guides, where restaurants are rated on a 20-point scale, based on the system of...
, one of the founders of Gault Millau France has released from 1986 to 2000 many guide books under both names of Gault Millau and Gayot. After the severance of the relationship between the new owners of Gault Millau France and André Gayot, the guide books were published in the US under the sole name of Gayot. Gayot.com is one of the major web restaurant and travel site in the U.S.
In February 2003, a prominent French chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
, Bernard Loiseau
Bernard Loiseau
Bernard Loiseau was a French chef. He committed suicide by firearm in 2003 when newspaper reports hinted that his restaurant might lose its 3-star status.-Early life:...
, committed suicide after his widely-admired restaurant Côte d'Or in Saulieu was downgraded by the Gault Millau from 19 to 17 points. At the same time, a downgrade by Michelin from three to two stars had been rumoured, but was not done and a denial had been issued to the press. Doubt has been placed on this story since, according to Gault Millau, the chef was aware of the downgrade in advance and looking forward to the challenge.