Understanding a culinary institution

For decades, Gault&Millau has stood as one of the most respected voices in global gastronomy—a guide revered not for theatrics or hype but for a steadfast commitment to craftsmanship. Founded in Paris in 1969 by journalists Henri Gault and Christian Millau, the guide took a different path from its counterparts: instead of elevating formality, it celebrated creativity, technique, and the chefs reshaping the culinary landscape.

Often described as the “chef’s guide,” Gault&Millau became known for discovering emerging talent before it reached the mainstream. Its signature toques—awarded based on anonymous, rigorously independent inspections—became a mark of authenticity and excellence.

Today, the brand is present in more than 20 countries, and its arrival signals the maturation of a food culture ready to meet international standards.

A new chapter in the kingdom

With our company recently launching Gault&Millau in Saudi Arabia, the Kingdom joins a global network of gastronomic destinations recognized for ambition and innovation. The move arrives at a pivotal moment: Saudi Arabia’s dining scene is expanding with unprecedented speed, driven by local talent, international partnerships, and a growing appetite for culinary exploration.

By applying Gault&Millau’s established methodology—already explored in our previous article on their rating system—restaurants and chefs in KSA gain access to a transparent, globally recognized framework of evaluation. For diners, it offers something equally important: a trustworthy compass in an ever-expanding dining landscape.

Why it matters

More than a guide, Gault&Millau serves as a cultural observer—documenting shifts in taste, spotlighting rising chefs, and championing the diversity that defines modern dining. Its arrival in Saudi Arabia is more than a launch; it is an invitation for the Kingdom’s culinary voices to be heard on the world stage.

As the scene grows, so too will the stories that Gault&Millau helps bring to light.