Gault-Millau

Henri Gault and Christian Millau is two Critique S gastronomical, celebrates propagating the new kitchen of the Années 1960 - 70 which was characterized by the elimination of stereotyped sauces and a return to the fundamental Saveur of food. The most famous cooks of this culinary movement are Paul Bocuse, the Frères Troisgros and Michel Guérard…

History

Henri Gault and Christian Millau quickly associated their efforts by melting a trade mark Gault-Millau which in particular took the shape of a magazine of gastronomical guide of criticism which bears this name then of a periodical.

After many years of joint work the two founders separated but the trade mark remains under the name “GaultMillau”.

Gault and Millau were members of the Club of the Hundred.

The gastronomical guide

Currently, the guide is a gastronomical Guide among most influential. It appears annually. This guide on the one hand note the restaurants with a note on 20 and gives an appreciation. This notation is only based on the quality of the kitchen. The two founders never gave note 20 because they explained why “ the perfection was impossible to reach ”. On the other hand, small ten establishments had a note of 19.5/20.

Nevertheless in 2004, the two restaurants of the large chief cook Marc Veyrat obtained the note 20/20 :

" The inn of Eridan " with Veyrier-of-Lake to 6 km of Annecy in Haute-Savoie
" The farm of my father " with Mégève in Haute-Savoie

In 2003 the large chief cook Bernard Loiseau committed suicide after its restaurant the Coast of gold to Saulieu in Burgundy saw its note retrogressing of 19 to 17/20. Doubts were emitted on the reality of the reason for the suicide because the chief would have been informed of his note previously and would not have reacted at this time.

In addition to these two large annual guides that are the Guide France (gastronomical guide) and the Guide Of the Wine , the Gault-Millau company left in 2005 a Guide the Golf noting some 550 courses of golf as well as restaurants and hotels close to the courses.

In 2006 two other guides transfer the day, the Guide of Paris and the Guide of Good food at low-costs .

Random links: