From Paris to Riyadh, its philosophy “Le goût du vrai” (the taste of truth), continues to inspire chefs and food lovers alike. Discover how this international guide evaluates the art of gastronomy and how its arrival in Saudi Arabia is shaping a new culinary chapter across five vibrant regions.

Gault&Millau: The Art of Culinary Critique

Founded in 1969 by two visionary French journalists, Henri Gault and Christian Millau, Gault&Millau stands today as one of the world’s most influential voices in gastronomy.

It celebrates creativity, authenticity, and individuality rather than focusing on formality or prestige.

Guided by its philosophy, the guide honors chefs who cook with sincerity and imagination, turning every dish into a genuine expression of personality and place.

A Guide Born from Innovation

When Gault and Millau published their first restaurant guide in France, they sought to transform how culinary excellence was defined. They valued flavor, spontaneity, and emotion above convention.

Their motto, “Le goût du vrai”, became the essence of a movement that reshaped modern gastronomy, recognizing chefs for their creativity, respect for ingredients, and authenticity.

“Cooking is not about showing off, it’s about expressing who you are.”

Unlike other systems, Gault&Millau focuses on how a chef’s personality shines through each dish, rewarding boldness, technical mastery, and the ability to evoke emotion through cuisine.

A Distinctive Rating System

Every year, Gault&Millau’s independent, anonymous inspectors visit restaurants across the world to evaluate them with rigor and integrity.

They assess:

• the quality and origin of ingredients
• the mastery of technique
• the balance and harmony of flavors
• the presentation and creativity
• the consistency of the overall experience

The evaluations are expressed on a 20-point scale, accompanied by the iconic toques (chef’s hats), timeless symbols of culinary excellence.

Beyond numbers, each review captures the ambiance, service, tableware, and the chef’s story, offering readers a true sense of the dining experience.

How the Scoring Works

Only about 3 to 5% of the restaurants visited are selected for the guide, which means that every restaurant featured has already demonstrated a high standard of quality and consistency. Even a no toque restaurant is a very good address, recognized for its craftsmanship, authenticity, and respect for flavor.

The Rating Scale

Gault&Millau evaluates restaurants on a 20-point scale and awards up to 5 Toques (chef hats) to recognize culinary excellence. The scoring reflects the quality, creativity, and emotion of the dining experience.

A Global Culinary Movement

From its French origins, Gault&Millau has evolved into a global network spanning more than 22 countries — from Europe to Asia and now the Middle East.

Its arrival in Saudi Arabia marks a historic milestone, made possible through the vision of the Saudi Culinary Arts Commission.

Gault&Millau Saudi Arabia will highlight the Kingdom’s most remarkable restaurants and chefs across five key regions:

• Riyadh: cosmopolitan creativity
• Jeddah: coastal richness
• Dammam: Eastern flavors
• AlUla: historical and cultural depth
• Abha: mountainous heritage

Together, they tell the story of a nation rising as a global culinary destination.

More Than a Guide

Today, Gault&Millau is more than a reference,  it is a movement celebrating the emotion, excellence, and honesty of cuisine.

Through its printed guides, digital platforms, chef communities, and prestigious events, it continues to honor the best of gastronomy, from fine-dining establishments to authentic hidden gems.

Cooking is not only about technique; it is about emotion, honesty, and the joy of sharing the true taste of life.

The arrival of Gault&Millau in Saudi Arabia marks a historic milestone made possible through the vision of the Saudi Culinary Arts Commission.