1961, Paris. Little by little, France started to move away from the self-sufficient 1950s, to give up extravagant ingredients and complicated recipes and to start experimenting. In the Paris- Presse newsroom, journalist Henri Gault and his editor, Christian Millau, were among the firsts to notice the change in society and in kitchens. They were not satisfied with just noticing, they became part of the change as well. The series of articles initiated by them, Week-end et promenades, was much more than a simple story of restaurants in Paris and nearby – it was a key moment that was about to redefine the culinary renaissance in France. Although at that point it was still not named, La Nouvelle Cuisine was already present (and tasted!). Between 1962 and 1971, the two journalists get involved in various editorial projects, always directed by a single purpose: to encourage simplicity in the kitchen, fresh ingredients, recipes that can be prepared on the spot and novel combinations of elements – ultimately, to be the voice of the La Nouvelle Cuisine. Of all the moments, the one when they met Paul Bocuse and its green beans and tomato salad that conquered them altogether remained in history as the essence of this new philosophy, that defied the rules of the Classic French Cuisine. 1972 was marked in the history of Gault&Millau as the year when the first restaurant guide named after its authors was published. It emphasized and valued taste, plating and chefʼs technique and success followed quickly – more than 150.000 copies were sold.
Today, Gault&Millau is one of the most trusted brands internationally, mainly due to its independent and extremely rigorous methodology: the evaluators are anonymous and impartial, and they abide by the international evaluation method established in 1970, when the new gastronomic style was further defined and refined by the the Gault&Millau Ten Commandments of Nouvelle Cuisine. The guide gradually expanded geographically, now being present in 30 countries on 6 continents – from Canada and Morocco to Japan, Australia and The Maldives. Local traditions and culinary preferences of each country are taken into consideration and the main rules when evaluating the restaurants – yet the rules initially developed by the two founders are respected regardless of geography – this ensures the brand is coherent and consistent. Besides the restaurants culinary guides, Gault&Millau also publishes local guides dedicated to the products that are representative for the gastronomy of each country where the guide is present, be it champagne or wine in France, chocolate or beer in Belgium, rum in the French Antilles. We now invite you to turn the page for the Gault&Millau Made in RO story.