The international gourmet guide was created in 1969 by the two Frenchmen Henri Gault (1929-2000) and Christian Millau (1929-2017). In addition to the Michelin Guide, he is one of the most influential French restaurant guides. In contrast to this, the Gault Millau is not limited to a list of rating symbols, but provides a verbal description. The leader is feared for his sometimes cynical-sarcastic formulations of extreme severity, which in the past brought him many process threats and lawsuits. The guide appears annually with the country issues France. Germany (own guide for Baden-Württemberg), Austria. Switzerland and South-Tirol,
In the guide, localities of all kinds are rated regarding the quality of their cuisine. It is rated from 0 to 20 points according to the French school grading system. The highest grade 20 should not be awarded in Austria (in the sense of the founders Gault and Millau), "because only the good God, but no man can find perfection" . For four (very rare) to a cap (in Austria hoods) awarded. The service, the ambience and the wine culture the restaurant are described verbally. In addition to a ranking of the best, the following promotions are also awarded: Chef of the Year, Restaurant (Hotel etc.) of the year, Winery of the Year and (for all categories) Newcomer of the Year and Newcomer of the Year.
The "Gault Millau Germany" was first published in 1983, it is published by the Munich Christian Verlag GmbH. Editor-in-chief of the restaurant guide is Manfred Kohnke. The "Gault Millau Switzerland" has been published since 1982 in German and French. Publisher of the "Gault Millau Austria" was from 1978 to 2005 Michael Reinartz (formerly also for Switzerland and Germany). In 2006, the license was awarded to the Austrian daily newspaper "Kurier" for a total of € 600,000. New editor and editor-in-chief is Karl Hohenlohe with his wife Martina Hohenlohe Rosen, who were initially supported by Reinartz.
Since 1993 additionally the yearly "Gault-Millau WeinGuide" with the best producers for wines. sparkling wines and booze, The elaborate procedure is carried out first by operation open tastings (Operation and wine are known). The best rated wines of the companies are then tried in groups again to allow a cross-comparison. The highest rated wines of the respective region are tasted again in different taste groups, often in the form of a blind tasting, The highlight of the annual rehearsal marathon is the nationwide final rehearsal, in which the best rated wines from the regional eliminations are put to the test again. At the same time, a large group of regional managers are tasting together. Additional blank samples are used to check the results of the open tasting. The wines are in the "WeinGuide Germany" after the 100-point system, in the "WeinGuide Austria" after the 20-point system rated. See also below wine review. wine guide. wine critic, Wine to food,