Selections & recommendations : To offer our community of epicurean readers the guarantee that they will continue to discover through our selections and recommendations the best that the professionals in the restaurant, hospitality and F&B professionals have to offer.
Track & Follow : To track and promote talent ; following chefs to reach ever higher level of perfection to create fair and strong links with a community of chefs and players in the restaurant and hospitality industry.
Edit & add value : each year, Gault&Millau publishes 11 regional guides with selections of the best restaurants, the most beautiful hotels and the finest food craftsmen from our terroirs; the “Guide France” (Yellow Guide), which rates and awards from 1 to 5 toques to more than 3,000 restaurants in mainland France; a “Livre des champagnes”, which highlights the finest vintages from over 336 champagne houses; “109”, a book devoted to 109 young chefs who embody the renewal of French gastronomy and give us the recipe for a signature dish. Through its online portal, Gault&Millau makes their selections and recommendations available to their users ; discover the movers and shakers in the restaurant and hospitality industry ; the magazine enables you to be up to date with the latest news and trends of a sector that is constantly changing. The Gault&Millau Tours and the Young Talent Awards leads you to discover the regions of France presenting young talent with grants and awards and recognising the chef of tomorrow. Our annual highlight is the Gala, celebrating the release of our national Yellow Guide and the awarding of trophies to the greatest chefs as well as the most promising.
Labelling & Auditing : with its years of expertise Gault&Millau is an undeniable quality gauge in the industry, a reference for professionals and amateurs alike. The expertise and knowledgewhich we have accrued enables us to audit within our feild of experties: hospitaltiy and gastronomy. Recognising and labeling the best products in these establishments.
Our committed team of over 100 people dedicated to the guides and the selections at Gault&Millau across all of the French territories a total of 150 000 kmand visiting over 10 000 establishments in every year, we at Gault&Millau are determined to pour our heart into bringing you the best. Internationally, more than 8 000 restaurants have been tested and selected around the world.
Gault&Millau Vision
The Ambition… to become the reference in the media landscape for reliable information to create content across all aspects of gastronomy and hospitality delivered digitally and in print.
…Internationally : Promote the know-how and excellence of local gastronomies in 30 countries and to 2.7 billion readers and gastronomic amateurs by 2025.
Gault&Millau Values
Impartiality & Ethics. Investigations are done in each establishment for by our anonymousexperts who do not announce themselves as Gault & Millau upon arrival, do not reveal themselves when they leave and pay their bill.
Objective & Independent. Each investigator fills in a standardised evaluation grid developed by Gault & Millau in an impartial and neutral manner, this enables the editor to submit a precise and enlightened review.
Kindness & respect. The professionals and chefs are accompanied, championed throughout their career. Their work is observed uncompromisingly but always with consideration.
Knowledge and imparting knowledge. Spread the food culture and understanding of the gastronomictrade to all audiences, using print and Gault&Millau events.
Pioneering spirit & recognition. Find new talent, give them visibility and recognition amongst their peers through grants and regional and national awards.
