Number of employees: 50
Number of investigators: 30
Chief investigator: Marc Esquerré
Editor in chief: Stéphane Bréhier
The heart of gastronomy and the “Art de vivre”, Gault&Millau was born and has existed in France since 1972. Gault&Millau France represents 3300 restaurants listed in 2021, 408 Champagne houses, and hundreds of recommended good addresses. Gault&Millau France offers one national guide per year and 11 regional guides. Gault&Millau France has also developed digitally with an increased presence on social networks and a freshly renewed website. The brand also offers several annual events highlighting young talents in French gastronomy and its many regions.
Number of employees: 6
Number of investigators : 20
Chief investigator : Christoph Wirtz
Editor in chief : Christoph Wirtz
Germany joined the Gault&Millau community in 1983 and today lists more than 500 restaurants. Germany will also continue to seek out new talent through three regional guides that highlight the restaurants, wines, hotels and travel options in each region. Gault&Millau Germany has recently launched a collector’s book presenting the best wine discoveries of the country. The brand is also present on social networks and offers its selections via their website.
Number of employees : 3
Number of investigators : 50
Chief investigator: Christoph Wirtz
Editor in chief : Christoph Wirtz
In 2021, Italy offers a gourmet guide featuring a selection of 96 wineries, 133 restaurants, 102 hotels and 174 gourmet addresses. Gault&Millau Italy also wants to share its rich and world-renowned gastronomy on its social networks and website for a real culinary journey, and a guide highlighting 3 regions of the country, among them South Tyrol.
Number of employees : 15
Number of investigators : 50
Chief investigator: Jürgen Schmücking
Rédacteur en chef : Martina Hohenlohe
Number of employees : 14
Number of investigator : 68
Chief investigator: Urs Heller
Editor in chief: Urs Heller
Gault&Millau has been established in Switzerland since 1982. After years of travelling the country to discover its gastronomy, more than 860 addresses considered as the best in the country are listed in the national guide. But Gault&Millau Switzerland has made a name for itself thanks to a strong online presence with Zurichisst, a culinary blog and the Gault&Millau Channel, which demonstrate the success of the digital shift in the field of gastronomy. Switzerland organizes various events throughout the year to honor chefs and culinary professionals. The annual Garden Party in Bad Ragaz is the highlight of the calendar for the Swiss gastronomy community.
Number of employees : 7
Number of investigators: 32
Chief investigator : Frank Cops
Editor in chief : Frank Cops
Gault&Millau has been represented in Belgium for almost 30 years now, as the country has offered the red and yellow guide since 1995. Belgium, together with Luxembourg, highlights more than 1400 restaurants, brasseries and cocktail bars in their national guide. The two countries join forces to offer their best addresses to all gourmets. In addition, Gault&Millau Belgium offers a guide to chocolatier and a city guide to the city of Knokke. Through their social networks, their website and the different events organized each year, Belgium honors its gastronomy and its local specialties. Today, no less than 7 collaborators work daily for the success of the project and 25 investigators are active in the field.
Number of employees : 7
Number of investigators : 5
Chief investigator : Frank Cops
Editor in chief : Frank Cops
For several years, Gault&Millau Luxembourg has been offering a gastronomic guide co-produced with Belgium. More than 1400 restaurants, brasseries and cocktail bars have been selected by a team of investigators. Luxembourg ensures a presence on their social networks and also offers a website where you can find their news, their selections and all their news. Luxembourg joins Belgium in organizing their annual gala and the distinction of their chefs and talents of the year.
Number of employees: 5
Number of investigators : 26
Chief investigator : Luc Hoornaert
Editor in chief : Frank Cops
Gault&Millau Netherlands offers its readers more than 700 selected and listed addresses in its annual guide, and has done so since 2018. But it is mainly on the digital level that Gault&Millau Netherlands stands out by proposing a dynamic website with their selections, by sharing their news and their good addresses notably thanks to a PoP selection or a selection of cocktail bars. The Netherlands also animate their social networks to propose a varied content to their community.
Number of employees : 12
Number of investigators: 10
Chief investigator : Paul Clifford
Editor in chief: David Constable
Since the beginning of 2022, Gault&Millau has been established in the UAE. Now, with three annual guides, a motivated team and hundreds of addresses to discover, Gault&Millau UAE also publishes daily content on its website and social media channels, as well as organising regular culinary events.
Number of employees : 3
Number of investigator: 30
Established in Japan since 2016, Gault&Millau has almost 500 restaurants illustrating local gastronomy for its sixth edition of the yellow and red guide. In addition, the guide now lists two new regions: Kyushu and Okinawa. Gault&Millau Japan also presents its selections on its social networks and website as well as at its annual Gala.
Number of employees : 1 + 1 Consultant
Number of investigator: 9
Chief investigator : Ingrid Badurina
Editor in chief : Ingrid Badurina
Gault&Millau Croatia has been developing in the country since 2017. It is now 10 investigators traveling across the country to offer readers more than 265 restaurants counted among the best in the country, 105 wine selections and 105 restaurants from the PoP selection, which promotes young restaurants and their universe. The guide is bilingual, available in two languages, Croatian and English. Gault&Millau Croatia also ensures an online presence with a digital guide on their website shared with its community through social networks. Croatia also has a very popular event, their annual Gault&Millau and taste the Mediterranean Festival, a way for them to promote their local chefs and gastronomy as well as renowned international chefs who offer Mediterranean cuisine.
Number of employees : 3
Number of investigators : 5
Chief investigator : Mira Semic
Editor in chief: Mira Semic
Serbia has recently developed the Gault&Millau brand. Since the beginning of 2022, Gault&Millau Serbia has been collaborating with new investigators to propose a local gastronomic guide and thus highlight its numerous chefs and craftsmen. Their selections will also be proposed on their website as well as on their social networks.
Number of employees : 17 (external collaboration)
Number of investigator : 7
Chief investigator : Mira Semic
Editor in chief: Mira Semic
Member of Gault&Millau since 2018, Slovenia offers a gastronomic guide with a selection of addresses evaluated by 7 investigators and supported by a team of about 15 employees. An annual Gala is organized each year for the release of the new guide but also to elect the new chef of the year and the new talents of the year. Gault&Millau Slovenia also offer their selections and news on their website and social networks.
Number of employees : 3
Number of investigators : 4
Chief investigator : Marekhi Kuprava
Editor in chief : Marekhi Kuprava
Georgia makes its comeback in the Gault&Millau community at the beginning of 2023. Gault&Millau Georgia already has 3 new employees and a team of experts ready to rediscover the treasures of Georgian gastronomy in order to share their culinary experiences in a guide to be published this year. Already very active on social networks, Gault&Millau Georgia is preparing its new website to be launched very soon.
Number of employees: 5
Number of investigator: 9
Chief investigator : Gökmen Sözen
Editor in chief : Gökmen Sözen
Turkey has been a Gault&Millau member since 2022 and plans to publish its first guide in 2023. Gault&Millau Turkey makes it a point of honour to discover and promote local cuisine, an authentic cuisine rich in flavours. Gault&Millau Turkey will unveil its chefs and talents from the Turkish gastronomic universe via their website and social networks. A Gala evening will be organised to reward the Chef of the Year.
Number of employees : 8
Number of investigators : 22
Chief investigator : Miroslav Lekes
Editor in chief : Michaela Zidlicky
Having recently joined the Gault&Millau community, the Czech Republic hopes to introduce readers to the amazing diversity of local gastronomy.
Locals and tourists from all over the world will be able to discover the establishments unearthed by Gault&Millau Czech Republic when the first edition of the yellow guide will be released in the country.
You can also find out more about the many establishments they have discovered very soon via their website and social networks.
Number of employees : 1
Number of investigator : 7
Chief investigator : Miroslav Lekes
Editor in chief : Michaela Zidlicky
Slovakia, which has been a member of the Gault&Millau community since 2023, is looking forward to introducing its chefs and young talents who work hard every day to promote their cuisine.
Thanks to the quality work of the Gault&Millau investigators, you’ll soon be able to discover the establishments that showcase Slovakia’s culinary landscape.
Coming soon: the first edition of the guide, and don’t miss out on all the latest news on their various platforms.
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