Blog Gault & Millau Restaurant Guide Launch - Sydney

Gault & Millau Restaurant Guide Launch - Sydney

Posted Nov. 15, 2017, 8:12 a.m. by T

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Gault & Millau Restaurant Guide Launch

The Cannery, Rosebery

Sydney, Australia

 

For the uninitiated: Gault et Millau is an influential French restaurant guide, which was founded by two restaurant critics, Henri Gault and Christian Millau in in 1965.

Gault Millau rates on a scale of 1 to 20, with 20 highest. Restaurants below 10 points are almost never listed. The points are awarded based on the quality of the food, with comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high-ranking restaurants may display one to five toques.

Gault Millau does not accept payment for listing restaurants.

Under its original authors and for many years after they left, i.e. 2004, Gault Millau never awarded a score of 20 points, under the argument that perfection is unachievable.

There has been discussion about which guide is more important, the Guide de Michelin or the Gault Millau. In the 1970s the Michelin's continued conservative support of traditional haute cuisine  was challenged by the support of nouvelle cuisine by the Gault-Millau. Michelin is more popular and therefore more influential, while Gault Millau has been considered more purist due to the main system being based purely on the quality of the food.


It has been more than 53 years since Gault&Millau published its first restaurant review. Today, qualified Gault&Millau reviewers evaluate more than 10,000 restaurants and hotels each year, across thirteen countries.

Tonight saw chefs, sommeliers, industry folk and friends convene for the exclusive launch of the Gault & Millau Restaurant Guide 2018 and to celebrate the global influences that make up modern Aussie Cuisine, toast the year that was, and raise a glass to the best restaurants and chefs across Australia – a market Gault & Millau expanded its reach to in 2014.

Following the standards set by the original French guide, the 2018 Restaurant Guide focuses on what really matters: the food. Gault&Millau acknowledges the skill and creativity of chefs and the quality of the food above all other aspects of restaurant dining with its independent judges providing the reliable, unbiased reviewing that remains the cornerstone of the guide.

The universal scoring system allows restaurants in the guide to measure themselves against their peers around the world.

Being the only internationally recognized restaurant guide on terra australis and with over 700 restaurant reviews across Sydney, Melbourne, Brisbane, Canberra, Adelaide and Perth, the 2018 Restaurant Guide is designed for savvy diners and the ideal compass to navigate Australia’s vibrant restaurant scene.

The launch of the newest incarnation saw the following awards presented:

  • Ben Shewry's Attica received Restaurant of the Year following being awarded five hats. 
  • The prestigious Chef of the Year was awarded to Shaun Quade of South Melbourne’s Lûmé.
  • Chris Lucas' Kisumé secured New Restaurant of the Year.
  • French-born pastry chef, Pierrick Boyer (Le Petit Gâteau, Melbourne) received Pastry Chef of the Year.
  • John Rivera (Amaru, Melbourne) was named one to watch as Young Talent of the Year.
  • Sommelier of the Year went to Carlos Simoes Santos of Vue de Monde (Melbourne).
  • Clare Wallace secured Professional of the Year as owner and manager of Brisbane brasserie, Montrache.
  • Pepe Saya (NSW) won Producer of the Year for their cultured butter. 
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