Gault & Millau is a prestigious French gastronomic guide that was founded in 1972 by two journalists and critics, Henri Gault and Christian Millau. The aim of their guide was to provide readers with independent and objective evaluations of the quality of food, service, and atmosphere in restaurants.
What is Gault & Millau
Gault & Millau quickly earned a reputation as one of the most influential gastronomic guides, similar to the renowned Michelin Guide.
Gault & Millau Rating System
The system of awarding toques (in French “toques”) is a hallmark of restaurant ratings in the Gault & Millau guide. This system was introduced at the inception of the guide and serves to clearly and transparently classify the quality of individual establishments.
Restaurants can receive from one to five toques, with five toques representing the highest possible distinction, reserved only for the true culinary elite. The rating is based on various criteria, such as the quality of ingredients, technical execution of dishes, taste, creativity, as well as the level of service and overall atmosphere of the establishment.
The system of awarding toques is linked to a point rating on a scale from 1 to 20 points.
The specific point ranges for each level of distinction according to the guide’s website are as follows:
- 5 toques: 19 to 19.5 points
- 4 toques: 17 to 18.5 points
- 3 toques: 15 to 16.5 points
- 2 toques: 13 to 14.5 points
- 1 toque: 11 to 12.5 points
- no toque: 10 to 10.5 points
However, the Gault & Millau guide does not focus solely on haute cuisine. It also appreciates bistros, wine bars, and other establishments, such as hotels. Like the Michelin Guide, Gault & Millau does not accept payments from restaurants for inclusion in the guide.
The Influence of Gault & Millau
Gault & Millau is not only a respected guide, but in the past, it was also a significant driver of gastronomic trends. It was this guide that was at the forefront of the “nouvelle cuisine” movement in the 1970s. This “new cuisine” brought a fresh breeze into the world of gastronomy – emphasizing a lighter, healthier, and more creative approach to cooking, using fresh, quality ingredients, and innovative techniques.
Haute cuisine is a traditional style of French gastronomy that emphasizes rich, elaborate dishes, luxurious ingredients, and precise techniques. This style was long supported, especially by the Michelin Guide, which valued formal, luxurious restaurants with a classic approach to cooking. Haute cuisine is often associated with generous portions, complex procedures, and the use of thick sauces and butter.
In contrast, nouvelle cuisine, which emerged in the 1970s, revolutionized French gastronomy. The pioneers of this style were Henri Gault and Christian Millau, the founders of the Gault & Millau guide. Nouvelle cuisine is characterized by lighter, healthier, and more creative dishes. It emphasizes fresh, quality ingredients, simplicity, innovative techniques, and aesthetic presentation. Portions are often smaller, and sauces are lighter to highlight the natural flavor of the ingredients.
Gault & Millau vs. Michelin Guides
There were significant differences of opinion between the guides, especially in the past, as mentioned above. Gault & Millau became the main proponent and promoter of nouvelle cuisine, while Michelin initially remained faithful to the traditional style of haute cuisine. This difference in approach led to some tension between the two guides in the 1970s.
Over time, however, even Michelin began to recognize and appreciate the innovative approaches of chefs who adhered to nouvelle cuisine. Today, both guides appreciate traditional as well as modern and innovative restaurants, provided they offer excellent gastronomic experiences.
International Reach of the Guide
Gault & Millau now rates establishments far beyond the borders of France. Its influence and reputation have gained international recognition, as evidenced by the guide’s presence in many countries around the world, currently numbering 15 (the list includes, for example, Italy, Turkey, or Georgia). In each destination, Gault & Millau carefully monitors the local gastronomic scene and adapts its ratings to local specifics and traditions.
Czechia is not yet included in the Gault & Millau guide. This is expected to change, as a Czech guidebook is currently being developed and is is scheduled to be released in early 2025.
We’ll see!
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