The Gault&Millau and the MICHELIN Guide are both influential food guides that assess the quality of restaurants, but they differ significantly in their approach, assessment criteria, history, and the type of experience they promote. Here is a detailed comparison between the two.
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Culinary guides
Food guides play a crucial role in assessing and recognizing the quality of restaurants worldwide. They provide foodies and travelers with reliable information about places to eat and act as a benchmark for culinary excellence.
The Gault&Millau and the MICHELIN Guide are both influential culinary guides that we discuss here.
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History and origins
MICHELIN Guide
The MICHELIN Guide was founded in 1900 by brothers André and Édouard Michelin, famous for their tire business in France. Originally, the guide was intended as a tool for motorists, containing practical information such as gas stations and hotels. It was not until the 1920s that Michelin began to include and rate restaurants. Today, it is an international symbol of culinary quality and prestige.
Gault & Millau
This guide was founded in 1965 by French journalists Henri Gault and Christian Millau. They wanted to promote French cuisine, but unlike Michelin, the emphasis was less on formal rules and more on creativity and innovation. Gault&Millau has developed into a guide that promotes more freedom and adventure in gastronomy.
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Assessment criteria and system
MICHELIN Guide
Michelin works with a recognizable star system, where one to three stars can be awarded to restaurants:
- 1 star: “A very good restaurant in its category.”
- 2 stars: “Excellent cuisine, worth a detour.”
- 3 stars: “Exceptional cuisine, worth a trip.”
The Michelin inspectors judge on criteria such as quality of ingredients, mastery of cooking techniques and flavours, the personality of the chef in his dishes, consistency (both over time and throughout the menu) and value for money.
Gault & Millau
Gault&Millau uses a rating system with points on a scale of 1 to 20, without the use of stars:
- 12-13: points indicate a decent level
- 14-15: on good craftsmanship
- 16-17: for high culinary refinement
- 18-19: indicate exceptional dishes
- 19,5 or 20 points: are extremely rare and are only given to restaurants of the very highest level.
Gault&Millau attaches great importance to creativity and originality, the atmosphere, the comfort, and how innovative and seasonal the dishes are.
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Focus and approach
MICHELIN Guide
Michelin is traditionally more formal, focusing strongly on precision, craftsmanship and consistent perfection in dishes. The guide emphasizes refined techniques and classics, and is sometimes stricter on contemporary approaches that do not fit within established French cuisine. However, it continues to evolve and now also values modern styles and young chefs.
Gault & Millau
Gault&Millau focuses on a more daring and contemporary cuisine, with an emphasis on innovation and creative expression. The guide often promotes young talent, new trends and innovative dishes. The approach is more informal than Michelin, and there is more room for personal interpretation and atmosphere.
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Inspectors and assessment process
MICHELIN Guide
Michelin inspectors are anonymous and usually full-time employees with experience in the hospitality industry. They work according to strict criteria and return to a restaurant several times to check the consistency and quality of the dishes. This anonymity and systematicity contribute to the authority of Michelin ratings.
Gault & Millau
Gault&Millau often works with culinary experts, critics and even food lovers who do not necessarily work full-time for the guide. The assessment process is somewhat less strict than Michelin, and the inspectors sometimes make their presence known. They assess not only the quality of the food, but also the atmosphere and experience in the restaurant.
International distribution and reach
MICHELIN Guide
Michelin is an international leader and is expanding its reach to more countries and cities every year. The Michelin stars are known worldwide and are considered by many chefs as the highest distinction.
Gault & Millau
Originally a European guide, Gault&Millau remains strong in France, Belgium, Switzerland, and some Eastern European countries. The guide is growing in popularity, but does not yet have the same global presence and reputation as Michelin.
Price and accessibility
MICHELIN Guide
Michelin has a reputation for rating more luxurious and expensive restaurants, although it also offers a “Bib Gourmand” category for affordable, high-quality dining experiences.
Gault & Millau
Gault&Millau is more accessible to a wider audience, with attention to both high-end restaurants and more informal eateries. The guide also has a POP category that encourages innovative and young dining concepts that are not necessarily considered traditionally high-end.
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Image and influence
Michelin Guide
A Michelin star has a huge impact on a restaurant's reputation and can greatly increase the number of visitors. The stars are considered the highest quality mark for culinary quality, but can also put a certain pressure on chefs due to the high expectations of customers and the strict criteria.
Gault & Millau
Gault&Millau also has a strong reputation, but is often less compelling in terms of status and expectations. For many chefs, Gault&Millau offers the chance to be creative and innovative without the enormous pressure that sometimes comes with Michelin stars.
Summary
In short, Michelin is more traditional and focused on a universal seal of excellence in cuisine, while Gault&Millau offers a more modern and innovative approach, with attention to innovation and local trends. Both guides have their own unique qualities and influence on the culinary world and offer in their own way a valuable insight into the best restaurants in the world.
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