Gault Millau
Template:Short description Template:Primary sources Gault et Millau (Template:IPA), formerly Le Nouveau Guide Gault-Millau is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau, in 1969<ref name="guard">Template:Cite web</ref> and sold to the magazine Le Point in 1983.
Points system
Gault-Millau rates restaurants on a scale of 1 to 20, the French school grading system. From 14-20 corresponds to American A. Restaurants given below 10 points (fail) 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 in the 1990s, Gault-Millau never awarded a score of 20 points, under the argument that perfection is beyond the limitations of a normal human being.<ref name="guard" /> 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<ref>Template:Cite web</ref> 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.Template:Cn
Differences from 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.<ref>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."</ref> 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.Template:Citation needed Gault Millau has guides for various other countries, including Netherlands, Belgium & Luxembourg, Switzerland, Germany, Austria, and Poland.
Roughly speaking, Michelin * restaurants have an average Gault-Millau score of 15.5; ** restaurants have an average of 17.5; and *** restaurants have an average score of 18.75. The majority of Gault-Millau scored restaurants have no Michelin stars. Michelin and Gault-Millau scores don't always agree: * restaurants can score as low as 12 and as high as 18 on the Gault-Millau rating.<ref>Template:Cite web</ref>
French Chef of the Year
- 1989 Joël Robuchon (Chef of the Century)
- 1994 Roger Souvereyns
- 2001 Luigi Ciciriello<ref>Jacques Mercier À la table des grands chefs en Belgique 2001 - Page 21 "Luigi Ciciriello est nommé "Chef de l'Année" Gault- Millau 2001."</ref>
- 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<ref>Template:Cite web</ref>
- 2015 Yannick Alléno
- 2016 Alexandre Gauthier
- 2017 Alexandre Couillon<ref>Template:Cite web</ref>
- 2018 Jean Sulpice
Chef of the Century
On the guide's 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), and Joël Robuchon (restaurant « Jamin » in Paris) were crowned « Chefs of the Century » by Gault & Millau.
See also
- Consumer Reports
- Harden's, a similar London and UK guide
- Michelin Guide
- Restaurant rating