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Gault et Millau (French pronunciation:[ɡoemijo]), formerlyLe Nouveau Guide Gault-Millau is a Frenchrestaurant guide. It was founded by two restaurant critics,Henri Gault andChristian Millau, in 1969[1] and sold to the magazineLe Point in 1983.
Gault-Millau rates restaurants on a scale of 1 to 20, theFrench 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 fivetoques. 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.[1] In 2004, two restaurants, both of chefMarc Veyrat, the Maison de Marc Veyrat (or L'Auberge de l'Eridan) inVeyrier-du-Lac nearAnnecy andLa Ferme de Mon Père ("My Father's Farm") inMegève, received this score. In 2010 and 2011, Sergio Herman'sOud Sluis[2] 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]
There has been discussion about which guide is more important, theMichelin Guide or the Gault-Millau. In the 1970s the Michelin's continued conservative support of traditionalhaute cuisine was challenged by the support ofnouvelle cuisine by the Gault-Millau.[3] 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, includingNetherlands,Belgium &Luxembourg,Switzerland,Germany,Austria, andPoland.
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.[4]
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), andJoël Robuchon (restaurant « Jamin » in Paris) were crowned « Chefs of the Century » by Gault & Millau.
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