The arrival of Gault & Millau in Romania was marked on the 20th of November 2017, on the International Chefs' Day. Côme de Chérisey (International CEO), Alexandre Almăjeanu (founder Gault & Millau Romania) and Chef Tobias Fetz shared in front of an audience that we hold dear, not only the vision and the defining elements of Gault & Millau Romania, but also what we aim for in the Romanian culinary segment.
The arrival of Gault & Millau in Romania was marked on the 20th of November 2017, on the International Chefs Day. Côme de Chérisey (CEO International), Alexandre Almăjeanu (Gault&Millau founder) and Chef Tobias Fetz shared in front of an audience that we hold dear not only the vision and the defining elements of Gault & Millau Romania, but also the aims that we plan to reach in the Romanian culinary segment.
The guide will be launched in the first Gault & Millau gala, event in which Romanian Chefs who offer a remarkable culinary experience, will be awarded a series of prizes. “We are happy to expand our family by launching the Gault & Millau brand in Romania. We wish to contribute to the enhancement of culinary culture in Romania and to the improvement of the experiences offered by restaurants. The cultivation of authenticity is also within our priorities. We have seen that Romanians are more and more interested in quality gastronomic experiences and that there is an evolution of culinary concepts which Romanian restaurants and Chefs provide”, said Côme de Chérisey, CEO Gault & Millau.
“There is a buzz of initiatives and interactions in Romanian gastronomy and people are markedly curious to experience new tastes and new recipes,. We refer here to local producers, retailers, restaurant owners, chefs in search of culinary excellence or consumers that are increasingly interested in unique culinary experiences”, added Alexandre Almăjeanu, founder of Gault & Millau Romania.
Increased purchasing power, enhanced culinary culture via information-access and open-mindedness, as well as the emergence of restaurants truly focused on quality and the professional development of Romanian Chefs, show an increased desire for performance and a significant potential of evolving.
Together with the usage of an international standard to evaluate the restaurants, Gault & Millau aims to contribute to the acknowledgment of local cuisine, in an attempt to outline a pertinent radiography of the current culinary universe in Romania.