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Gault Millau

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, it is one of the most influential French restaurant guides. In contrast to this, the Gault-Millau is not limited to a list with rating symbols, but offers a verbal description. The Fiihrer is feared for his sometimes cynical-sarcastic formulations of extreme harshness, which in the past have often brought him litigation and legal proceedings. The guide appears annually with the country editions France. Germany (own guide for Baden-Württemberg), Austria. Switzerland and South-Tirol,

All types of locations are evaluated in the guide with regard to the quality of their cuisine. It is rated from 0 to 20 points according to the French school grading system. The highest mark of 20 should not be awarded in Austria (in the spirit of the founders Gault and Millau) "because only God, but no one, can determine perfection" . Four (very rare) to one cap (in Austria bonnets) are awarded for this. The service, the ambience and the wine culture of the restaurant are described purely verbally. In addition to a ranking of the best in each case, 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 Rising Star of the Year.

The "Gault Millau Germany" was first published in 1983 and is published by Munich-based Christian Verlag GmbH. The editor-in-chief of the restaurant guide is Manfred Kohnke. The "Gault Millau Switzerland" has been published in German and French since 1982. Michael was the editor of the “Gault Millau Austria” from 1978 to 2005 Reinartz (formerly also for Switzerland and Germany). In 2006, the license was awarded to the Austrian daily "Kurier" for a reported sum of € 600,000. Karl is the new editor and editor-in-chief Hohenlohe with his wife Martina Hohenlohe Rosen, who was initially supported by Reinartz.

Since 1993 the annual "Gault-Millau Wine Guide" with the best producers for has also been published wines. sparkling wines and booze, In the elaborate procedure, the first operation is carried out open tastings (Company and wine are known). The top-rated wines from the companies are then tried again in groups to enable a cross-comparison. The top-rated wines of the respective region are tasted again in different taste groups, often in the form of one blind tasting, The highlight of the annual rehearsal marathon is the nationwide final rehearsal, in which the top-rated wines from the regional excretions are again put to the test. A large group of regional managers tasted together. The results of the open tasting are checked with additional blank samples. The wines are in the "WeinGuide Germany" after the 100-point system, in the "WeinGuide Österreich" after the 20-point system rated. See also under wine review. wine guide. wine critic, Wine with food,

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