History - Gault & Millau International

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)….

1972

Gault&Millau first guide edition

The first appearance of Gault&Millau guide for France, making its mark on the gastronomic landscape. Henri Gault and Christian Millau maintain their independence and pay for their meals and grade restaurants without taking into consideration the other critics and commentators. Their evaluation is not based on the wealth of the surroundings or the crockery, it’s the flavors, presentation and the imagination displayed by the chefs that takes centre stage. Over the years, the readers learn about new talents through them. The pair discover the likes of Alain Senderens, Alain Ducasse, Joël Robuchon, Guy Savoy, Marc Veyrat, Pierre Gagnaire, Michel Rostang … The pioneering efforts to uncover new talent by Gault&Millau shocked the French gastronomic scene and contributed to the invention of a new way of life.

1972

1973

"Nouvelle Cuisine" definition

The "Nouvelle cuisine" was born. If it was this two journalists who invented the consecrated expression in an article- manifesto, it is indeed the chefs themselves who are mobilizing to overturn the rules. Young chefs - between 30 and 40 years old - who wants to modernize the gastronomic scene and meet the new aspirations of customers. In a founding article, published in 1973, Henri Gault and Christian Millau defined the 10 commandments of "new cuisine". The contours of a new gastronomy were defined. The contours of a new gastronomy are defined.

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

10 commandments Article

1973

"Le Monde" Article
When Gault et Millau launched the "Nouvelle Cuisine"

1978

First special wine edition

During the wine harvest Christian Millau brought his gastronomic columnists to a vineyard in order to promote French wines. This lead to a special magazine edition published in September 1978, it cost 5 francs with headlines such as ‘The crazy Parisian restaurant price dance’ and ‘All about wine in 80 pages and the 500 addresses of the true connoisseur’! This became a standard operating model, since then all lifestyle and news magazines have special editions.

1978

1979

First international licence

The first international licence agreement

1979

1980

International recognition

International recognition : Henri Gault and Christian Millau are featured on the cover of Time magazine. Few French have had that honor !

1980

1984

First wine guide edition

Following on from the success of the special magazine editions, the pair take the plunge and launch a wine guide ‘ Wine guide of France’. The 1st practical guide : 1 500 wines selected directly from the vineyard and their value for money. It is 600 pages long and was sold for 89 francs ..

1984

1986

The split-up

Gault and Millau split up. Christian Millau keeps control of the guide for many years to come.

1986

2003

The excellence

Gault&Millau awards for the first (and only) time in its history a 20/20 to Marc Veyrat (the Maison de Marc Veyrat, in Veyrier-du-Lac, and the Ferme de Mon Pere in Megeve)

2003

2012

International conquest

Gault&Millau Tours was created. This solidified Gault & Millaus regional dominance. Events were organised at the launch of each French regional guide, once a year most often at the same time as the ‘Grandes Degustation’ open to the public, with actors from the local gastronomical scene and regional prizes granted to restaurant professionals.

2012

2014

The creation of Young Talent Grants

Creation of Young Talent Grants, which provide equipment or goods to candidates with restaurant opening projects. Since 100 young chefs have been supported through this program.

2014

2015

Gault&Millau d'or awarded to Paul Bocuse

Video

2015

2019

Creation of the "Académie"

10 of the most emblematic and most awarded chefs from the French gastronomic scene were elevated to a new ‘immortale’ status within Gault & Millau: Georges Blanc, Alain Ducasse, Pierre Gagnaire, Michel Guérard, Marc Haeberlin, Régis Marcon, Alain Passard, Guy Savoy, Michel Trama, Marc Veyrat.

2019

2022

A breath of fresh air

A breath of fresh air for Gault&Millau New head office in Geneva (Switzerland) for Gault&Millau International, in Paris for Gault&Millau France. In June 2022 an atelier in Paris dedicated to tastings, masterclasses, workshops, events that promote and highlight the chefs knowledge all with a purpose to promote and promote chefs and artisans in the gastronomic industry.