The Gault&Millau restaurant guide allocates points for culinary performance within a rating system of 0 to 20 points. The score just values the culinary performance. Although, service, ambience and wine culture in the restaurant are described, they are not considered in the evaluation.
If the Gault&Millau Germany in principle does not allocate the highest score of 20 points, 19 points are without doubt a milestone in the life of a chef. With those, the Gault&Millau rewarded Christian Bau for his accomplishment as chef of “Victor´s Fine Dining” in November 2008.
use of fresh, seasonal and quality products
appropriate use of products, e.g. light sauces and marinades
fresh preparation of every meal
harmonious interaction between the components
maintaining of optimal cooking time
digestibility of the meals
presentation of the meals
increase of flavour experience within one menu
appetizing amuse-gueule and petit four
evaluation of menu on the basis of its creativity, information content, understanding and scale
(Unfortunately) there is no formal training to becoming an inspector for Gault&Millau. The testers are gourmets and got their profession by experience. This means that whoever wants to become an inspector for Gault&Millau for allocating a kitchen competently had to visit and eat in at least 1000 restaurants in Germany and the world. And in addition to that they must be able to recount their experience in an understandable and entertaining manner.
Gault&Millau inspectors visit the same restaurant as many times as necessary to be absolutely sure of their opinion. Often the chef doesn’t know that Gault&Millau is sitting at a table because the inspectors pose as normal guests who visit the restaurant privately.
In 1969 the two journalists Henri Gault and Christian Millau founded the Gault&Millau in France. While working for the evening newspaper “Paris-Presse” they created the restaurant “Guide Juillard” in 1962. In 1973, with the headline “Vive la nouvelle cuisine française” they announced then ten commandments of modern kitchen in their monthly magazine. e.g. market-fresh products, shorter cooking time and lighter sauces. The first print-out of the restaurant guide Gault&Millau was published in 1983, and ten years later the atlas of wines of Germany followed.