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, …
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.
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.
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.
2024 What’s new!
After 2 years of working with committed teams, we have managed to put Gault & Millau back in its proper place.
“The leading media for gastronomy and hospitality”
Both in France and internationally, Gault & Millau is outstandingly present and praised for its development…
President and CEO
A first for the Gault&Millau guide of Belgian wines and the Belgian Wine Awards 2023 On Monday 26 June, …
Wolfgang Puck is the Gault&Millau 2024 ambassador In journalism, the term international celebrity should be used with caution. However, …
Gault&Millau Benelux presents the finalists of the Culinary Innovators Awards 2023 The 6th edition of the Gault&Millau “Culinary Innovators” …
Gault&Millau Slovenia unveils its awards list for the 2023 edition of the guide 10 awards for the best restaurants …
Gala Gault&Millau Croatie 2023 270 great restaurants, 100 POP places and 100 wines are on the menu of this new …
Everything you need to know about the Gault&Millau UAE Gala 2023 There were six courses, 13 awards and 51 …
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)….
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