ゴ・エ・ミヨとは
What is Gault & Millau?
As a restaurant guide, Gault & Millau is renowned for discovering new talent through its meticulous inspections. It was Gault & Millau that first drew the attention of the young Paul Bocuse, a major figure in the French culinary world.
Since then, grand chefs such as Alain Chapelle, Joel Robuchon, Guy Martin, Michel Troisgros, and up-and-coming chefs such as Yannick Alléno have won Gault et Millau awards, and have made great strides with the various Gault et Millau programs.
But we are not just a guidebook that rates restaurants and focuses on chefs. Gault et Millau believes that a truly great restaurant is not complete without excellent ingredients, the right utensils, and attentive service.
We will focus on the professionals behind the excellent ingredients, especially in each region, the unique local produce and excellent tableware, as well as the service in the restaurants and inns.
As of 2021, Gault et Millau is present in 15 countries around the world and has a strong network connecting the best food professionals in France and other countries.
In Japan, as the first Asian country of operation, we have been active since 2016 and have published a total of six guides.
January 2017 "Go e Miyo Tokyo & Hokuriku 2017"
December 2017 "Go e Mio Tokyo, Hokuriku, Setouchi 2018
April 2018 "Go et Mio Guide Hokuriku" (regional guidebook)
February 2019 "Go e Miyo 2019" (regional edition guidebook)
February 2020 "Go e Mijo 2020" (regional guidebook)
February 2021 "Gault et Millau 2021
About the Gault et Millau Evaluation
Based on a set of criteria common to the 15 countries in which Gault et Millau is currently operating, the evaluation focuses on the professionals who support the entire stage of the restaurant, from the reservation call to the send-off.
While 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 mission is to convey the joy and excitement of eating.
About the Gault et Millau Awards
Gault et Millau honors new and emerging talents with a variety of awards.
In Japan, in particular, we honor not only chefs and cooks, but also sommeliers, restaurant patissiers, and, under the keyword of "terroir," producers and traditional craftspeople who support the culinary scene.
Chef of the Year Award
The chef who has demonstrated his/her talent in every direction and served the most innovative, complete, and impactful dishes in the restaurants surveyed.
Grand Chef of Tomorrow Award
A chef who has built a unique culinary world on solid basic skills and is expected to lead the Japanese culinary world as an outstanding talent in the future.
Young Chef of the Year Award
Up-and-coming chefs whose talent, passion, and skills show great promise for the future.
Transmission Award
A chef who is recognized for his/her significant contribution in transmitting (i.e., passing on) the knowledge and skills he/she has cultivated, sometimes across countries and generations.
Tradition Award
A chef who protects the traditional culture nurtured in the region, sometimes attempts to take on new challenges, and tirelessly continues to refine his/her knowledge and skills for the next generation.
Innovation Award
A chef or producer who has chosen to take on a challenge in his or her career, culinary philosophy, or restaurant concept, and has taken a step forward with a new approach.
Terroir Award
A chef or producer who has respect for the local climate, ingredients, and culture, and who aspires with conviction to convey the culture of the region and the thoughts of its creators through its cuisine or ingredients.
Best Sommelier Award
A sommelier who not only has knowledge of wine and the composition of the wine list, but also has excellent customer service skills and always sets an example for others with his/her customer-oriented business attitude.
Best Patissier Award
The pastry chef who has created a restaurant dessert that highlights the originality and individuality of the dessert and is a fitting end to a course meal.
Best Service and Hospitality Award
A restaurant or cuisine restaurant that serves as the final point of contact to accurately convey the restaurant's world view and leaves customers with a relaxing and deeply moving memory.
Best POP Award
The best restaurant in the POP category that showcases the restaurant for casual enjoyment
