Go e Mijo 2024" was published on March 19!
Gault et Millau Japon, an ONODERA GROUP company in the Gault et Millau publishing business, will publish "Gault et Millau 2024" (published by ONODERA GROUP Co., Ltd. and released by Gentosha Ltd.) on Tuesday, March 19. The restaurant guidebook "Gault et Millau" was first published in France in 1972. Japan is the only country in Asia to publish the guidebook, and this year marks its eighth edition. The 2024 edition, the second national edition, will introduce 532 "must-visit" restaurants in 47 prefectures.
Features of Gault et Millau 2024
The 2024 edition of "Gault et Millau 2024" features a selection of 532 restaurants from all 47 prefectures of Japan, focusing on the "discovery of new talent" and "terroir," the culinary culture of each region, which is the spirit of Gault et Millau.
In addition to the "Chef of the Year Award," which attracts much attention every year, the magazine also includes the "Grand Chef of Tomorrow Award," the "Up-and-coming Young Chef Award," and interviews with 14 winners of 10 awards, including sommelier and patissier awards.
We hope that this book will bring new encounters to everyone who loves food.
Areas covered in Gault et Millau 2024
The 2024 edition of "Go e Miyo 2024" will be the second nationwide edition of the magazine, introducing restaurants in 47 prefectures of Japan.
Tokyo, Hokkaido, Tohoku (Aomori, Akita, Iwate, Miyagi, Yamagata, Fukushima),
Kanto Koshinetsu (Ibaraki, Tochigi, Gunma, Saitama, Chiba, Kanagawa, Yamanashi, Nagano, Niigata),
Hokuriku (Toyama, Ishikawa, Fukui), Tokai (Shizuoka, Aichi, Gifu, Mie),
Kansai (Osaka, Kyoto, Hyogo, Nara, Shiga, Wakayama), Chugoku (Okayama, Hiroshima, Yamaguchi, Shimane, Tottori), Shikoku (Tokushima, Kagawa, Ehime, Kochi),
Kyushu and Okinawa (Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima, Okinawa)
What is "Gault et Millau"?
Gault & Millau is a French restaurant guidebook published in Paris in 1972 by two French journalists, Henri Gault and Christian Millau.
It not only guides readers to quality chefs, ingredients, and service, but also focuses on "terroir," the French word for land and region.
Although it takes the form of an evaluation book, it is said to be highly trusted by chefs because of its emphasis on being close to the restaurant.
In particular, the "Chef of the Year Award" and the "Up-and-Coming Chef of the Year Award" were created and interviews with the chefs were included in the guidebook.
It is also known for its "discovery of new talent," and has a reputation for its foresight in spotting up-and-coming chefs such as Joel Robuchon and Guy Savoie.
Characteristics of Gault et Millau's reputation
The Gault et Millau evaluation is based on a set of criteria common to the 15 countries where Gault et Millau is currently operating, and focuses on the professionals who support the entire restaurant stage, from the reservation to the send-off.
Although the evaluation is based on a score of 0.5 out of 20 points and the corresponding number of toques (French for "cook's hat") (1 to 5 toques), the basic idea is that the mission is to convey the joy and excitement of eating.
[Bibliographic information
Book title: Go e mijo 2024
Release date: March 19, 2024
Price: 3,300 yen (tax included)
Format: A5 size
ISBN: 978-4-344-95473-1
Number of pages: 336
Published by: ONODERA GROUP Inc.
Publisher: Gentosha Corporation
About the book
Available at bookstores nationwide and online.
<Amazon>https://www.amazon.co.jp/dp/4344954734/
<Rakuten Books>https://books.rakuten.co.jp/rb/17787742/
