Gault et MillauFrench pronunciation: [ɡo e mijo] is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965.
Paul Bocuse was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.
Joël Robuchon was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France. He operated more than a dozen restaurants across Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City. His restaurants have been acclaimed, and in 2016 he held 32 Michelin Guide stars among them, the most any restaurateur has ever held.
Bernard Daniel Jacques Loiseau was a French chef at Le Relais Bernard Loiseau, in Saulieu, France. He obtained his three stars in the Michelin Guide, and had a peak rating of 19.5/20 in the Gault Millau restaurant guide. He was one of the most mediatized French chefs between the 1980s and 1990s.
Helmut Thieltges was a German chef. Since 1978, he had been chef at the Waldhotel Sonnora, his own family business. Beginning in 1999, his restaurant was awarded three stars by the Michelin Guide for eighteen consecutive years.
Hof van Cleve is a restaurant based in Kruisem, Belgium. The chef is Peter Goossens.
Bruneau is a restaurant in Brussels, Belgium which has garnered a Michelin star, as well as an 18/20 rating from Gault-Millau. The chef was Jean-Pierre Bruneau, 74 years old in 2017. The restaurant was taken over by a former sous-chef Maxime Maziers and reopened in June 2018. It was renamed Bruneau by Maxime Maziers. Jean-Pierre Bruneau left his restaurant in Brussels on 22 January 2018. For the last service he prepared the famous Soupe VGE for his customers.
Alain Chapel was a French chef, credited with being one of the originators of Nouvelle Cuisine. He earned three Michelin stars.
Troisgros is a French restaurant and hotel with a primary location in Ouches and additional affiliated restaurants in Roanne and Iguerande, in France.
Louis Outhier is a French chef best known for Restaurant L'Oasis, a restaurant he ran in La Napoule, a village near Cannes on the French Riviera, from 1954 to 1988.
Jean-Michel Diot is a French chef and restaurateur at Tapenade Restaurant. Chef Diot has received high recognition such as Best Chef in America and America's Finest Restaurant while holding his first French bistro creation in America, Park Bistro, and has received recognition as the Exemplary Achievement in the Culinary Art by Gault Millau.
Jean-François Piège is a French chef, two stars at the Guide Michelin.
Restaurant Halvemaan is a former restaurant in Amsterdam, Netherlands. It is a fine dining restaurant that was awarded one Michelin star in 1991 and retained that rating until 1997. The restaurant closed at 28 October 2018.
Benjamin Parth is an Austrian chef.
Christian Le Squer is a French three-star Michelin chef at Restaurant Le Cinq, Paris.
Sidney Schutte is a Dutch Chef. He fulfils the position of Executive Chef at the Waldorf Astoria Amsterdam and its fine dining restaurant Spectrum. Upon seven months of opening, Sidney Schutte managed to raise Librije's Zusje Amsterdam to the top and received two prestigious Michelin stars and a score of 18 Gault&Millau points. As of 2018, the Librije's Zusje Amsterdam is ranked at the 6th place out of 10, in the Dutch, Lekker magazine.
Virginie Basselot is a French chef de cuisine who held one Michelin star at the restaurant within the Saint James Paris hotel. She became the second woman to be named to the title of Meilleur Ouvrier de France. In 2017, after moving to become executive chef at La Réserve Genève during the previous year, she was named Chef of the Year by the restaurant guide Gault Millau. At the moment she is working in the Hotel Negresco in Nice.
Peter Goossens, is a Belgian chef, Michelin-starred for his restaurant Hof van Cleve. He is known as the "Godfather of Belgian Gastronomy".
Zineb Hattab, also known as Zizi Hattab, is a Moroccan-Spanish chef and the owner of plant-based restaurant KLE in Zurich, Switzerland. Hattab was selected “discovery of the year” by Gault Millau on her restaurant’s opening year in 2020 and was the first vegan chef in Switzerland to be awarded with a green Michelin star. Hattab’s cooking is noted for its intense flavors and complex balanced dishes in a casual setup.
Bruno Menard is a French chef. Early in his career, he became executive chef at the restaurant Tatou Tokyo, from which he was invited to compete on Iron Chef. He began to experiment with combining French and Japanese cuisine when he took over as chef at the Ritz-Carlton in Osaka. He then took over "The Dining Room" restaurant at Ritz-Carlton in Atlanta and was awarded five stars by Mobil Travel Guide and five diamonds by AAA guide. In the early 2000s, he moved back to Tokyo to take over as head chef at L'Osier, earning 3 Michelin stars. After L'Osier closed in 2011 for repair, he left the restaurant to start a consulting firm and has judged on MasterChef Asia. He has also been president of Bocuse d'Or Singapore and helped found the Bocuse d'Or Singapore Academy. Saint Cyr Sur Loire, France named a street after him—Rue Bruno Menard.
