Gault&Millau is one of the world’s most influential gastronomic guides. Founded in France in the late 1960s by the food critics Henri Gault and Christian Millau, it published its first national guide in 1972. From the very beginning, the brand stood out by promoting what became known as Nouvelle Cuisine,  a culinary movement centered on lighter techniques, creativity, and the authentic expression of each chef’s personality.

A rating system that celebrates culinary rxcellence

Gault&Millau evaluates restaurants on a 20-point scale, awarding one to five toques to the highest-rated establishments. The evaluation focuses entirely on what happens on the plate: the quality of ingredients, the precision of techniques, coherence of flavors, and the chef’s own identity.

Its independence and commitment to taste, rather than luxury or décor,  have made it one of the most respected voices in the culinary world.

A pioneer in modern gastronomy

Across decades, the guide has supported emerging talent, recognized established chefs, and reshaped contemporary gastronomy. It continues to highlight both refined establishments and smaller kitchens driven by passion and authenticity, keeping the spotlight firmly on creativity and excellence.

An international presence

Today, Gault&Millau operates in more than 20 countries. What began as a French initiative has become a global gastronomic media brand, offering print and digital guides, chef awards, professional recognitions, and large-scale culinary events across the world.

Gault&Millau’s mission

Gault&Millau’s core mission can be summarized in three pillars:

• Select & Recommend: Provide epicurean and curious readers with trusted recommendations, helping them discover the best that restaurant, hospitality, and F&B professionals have to offer.
• Auditing & Labelling: Use its expertise to audit and label establishments with professionalism and independence, ensuring a reliable benchmark for both the industry and the public.
• Discover & Support: Identify, highlight, and promote talent; accompany chefs on their path toward excellence; and build fair, supportive relationships within the hospitality and culinary community.

A strategic partnership for the region: A new chapter for the Kingdom

In a major development for the Middle East, HSME (Hospitality Services Middle East) and Gault&Millau have signed a partnership with the Saudi Culinary Arts Commission. This collaboration aligns international expertise with the Commission’s mission to protect, develop, and elevate Saudi culinary heritage, marking an important step in showcasing the Kingdom’s gastronomic excellence.

The very first Gault&Millau guide (printed and online), featuring a curated selection of the Kingdom’s restaurants and culinary talents, is currently being compiled. The gala will honor top chefs and industry professionals, with winners receiving their official Gault & Millau trophies and plaques, marking a pivotal moment for the Kingdom’s gastronomic landscape.