Our mission statement
Select
& recommend
To offer our community of epicurean readers the guarantee of discovering, through our selections and recommendations, the best of what the professionals of the restaurant, hospitality and food trades have to offer.
Labelling
& auditing
Through its expertise, Gault&Millau is an essential reference, a guarantee for professionals and amateurs alike. Our expertise and know-how have led us to the auditing profession in order to label all types of establishments related to catering and hospitality , and to label and recommend the best products.
Discovering
& accompanying
To discover, highlight and promote talent; to accompany chefs towards ever greater excellence and to create fair and benevolent links with a community of chefs and players in the restaurant and hospitality industry.
A message from our president
My first message as Gault&Millau’s President !
Nominated in February 2022 as president of this house, I am honoured to represent G&M in this exceptional year that marks 50 years of the ‘Yellow Guide’. Gault&Millau has been leading you to new culinary discoveries since 1972, the best restaurants, best hospitality, spirits and wine, artisans in the food industry and specialities of our regions.
Patrick Hayoun
President and CEO
The gourmet expert since 1972
News
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The annual meeting of Gault&Millau members
The annual meeting of the Gault&Millau community took place in Vienna on the 18th September. Secretary of State Susanne Kraus-Winkler …
France: The 109 Book 2024 is available
A successful autumn means a new book for Gault&Millau France. In addition to the regional guides published throughout the year, …
Belgium: Chocolatiers of the Year 2024
Gault&Millau Belgium once again announces the “Chocolatiers of the Year 2024” awards and publishes the eighth edition of the guide …
Belgique : Catering Awards 2023
On Monday 11th September 2023 at the Maison de la Poste in Brussels, the Gault&Millau Belgium team presented the Catering …
Belgium: the first Wine Guide is out!
A first for the Gault&Millau guide of Belgian wines and the Belgian Wine Awards 2023 On Monday 26 June, …
Austria: Gault&Millau 2024 ambassador revealed
Wolfgang Puck is the Gault&Millau 2024 ambassador In journalism, the term international celebrity should be used with caution. However, …
Discover G&M countries
Our history
At the beginning of the 1960s, Henri Gault a recognized journalist for the Paris-Presse newspaper found himself responsible for a weekly column called ‘Week-end get aways’. Christian Millau who was editor in chief would review the weekly escapades written by he who would become his favorite gastronomic companion. The tone was often bold, their choices divisive (iconoclastic) and immediately successful. The pair personify the new expectations and values that embody the moment. An idea was sown in the mind of Christian Bourgois who was the literary director at Julliard at the time, a guide that promotes a new take on gastronomy, written in a modern reporting style that would promote restaurants in the capital but also boutiques, artisans, wine merchants, boutique hotels and mini breaks. At the end of the decade the duo earn the right to break out and develop independently a national magazine, the Nouveau Guide. The start of a success story that we all know today, that of the Guide Jaune (Yellow Guide)….
Gault&Millau first guide edition
"Nouvelle Cuisine" definition
The 10 commandments of the "Nouvelle Cuisine"
1. Do not overcook
2. You will use only high quality, fresh products
3. You will simplify your menu
4. You will not be resolutely modernist
5. You will strive to learn from new techniques
6. You will avoid marinating, aging, fermenting etc
7. You will eliminate rich sauces.
8. You won’t ignore nutrition
9. You won’t fake your presentations
10. You will be inventive