November 13, 2025
Text: Katerina Steeger
Savoir-vivre, or the art of enjoying life, is an integral part of everyday French life. It is no wonder that Cousine Francaise, or French cuisine, has been a UNESCO Intangible Cultural Heritage since 2010.
We will tell you about the circumstances and history of the creation of Gault&Millau.
Gault&Millau is one of the world's most influential restaurant guides, which has been regarded as a reference for restaurants offering the finest cuisine for more than half a century. It owes its creation to the enthusiastic collaboration of two French journalists and gourmets, Henri Gault and Christian Millau, who worked together in the Parisian press in the early 1960s.
Founded in Paris in 1965, Gault-Millau established itself as a pioneering and highly prestigious player in the world of restaurant guides. The Gault-Millau team originally consisted of three people: Henri Gault, Christian Millau, and André Gayot, who later left the trio to pursue his own career in gastronomy and restaurant criticism.
In 1969, while still working as editors at Paris Press, Gault and Millau published their first guidebook, which immediately attracted widespread public attention. The guidebook contained professional reviews of restaurants in France, and their publication soon became a reliable source for gastronomic circles and gourmets.
When the first edition of Gault&Millau's Nouveau Guide (New Guide) for the whole of France was published in 1972, the world of gastronomy went crazy for it. At that time, culinary-themed films such as Le Grand Bouffe and Les Ailes ou les Cuisses (starring Louis de Funès and Coluche) were hugely successful.
The G&M editorial office was working at full steam, and we see gentlemen diligently working on archive photos with open newspapers, headphones in their ears, cigarettes in the corners of their mouths, forks in their hands, and... definitely foie gras!
Henri Gault and Christian Millau were well-known enthusiasts of the so-called Nouvelle Cuisine, which was emerging at the time. This modern movement in French cuisine emphasized lighter cooking methods, the search for and use of fresh ingredients, natural flavors, and creative presentation, thereby breaking with the centuries-old traditions of traditional French cuisine. This was a revolutionary innovation in the world of French cuisine, which had previously been dominated by heavy sauces.
They were pioneers in promoting the Nouvelle Cuisine movement in their home country, and the Gault&Millau guide played a key role in popularizing the new culinary style.
Monsieur Gault and Monsieur Millau actively supported and promoted the reputation of such influential chefs of the era as Paul Bocuse, Michel Guérard, and Alain Chapel, the leading figures of the renewal movement.
In addition to Nouvelle Cuisine, Monsieur Gault and Monsieur Millau drew inspiration from international influences as well as French cuisine. They were open to new flavors from all over the world and supported chefs who stood out from their peers with innovative ideas. Their impact on the professional scene proved to be even greater than expected, making the Gault&Millau guide one of the most influential factors in the gastronomic world.
Thanks to their total commitment, the Gault&Millau guide led to a significant increase in the status and prestige of gastronomy. The restaurants featured in the book gained international renown and began to attract guests from all over the world.
The Gault&Millau guide continues to provide comprehensive restaurant reviews, taking into account aspects such as hospitality and service, the taste and quality of the food, the atmosphere and ambiance, and the wine selection. The volumes contain reviews that provide a broader perspective on the restaurant experience as a whole.
The Gault&Millau chef's hat, coveted by chefs and restaurateurs alike, has become a symbol of outstanding quality. An important part of Gault&Millau's mission is to support and shine a spotlight on pioneering, up-and-coming talent, in addition to recognizing already famous chefs.
