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Specific concerns may be found on the talk page. See Wikipedia's guide to writing better articles for suggestions. Gault Millau is one of the most influential French restaurant guides. Gault Millau is most famous for its rating system, on a scale of 1 to 20. Restaurants below 10 points are basically never listed. The points are awarded strictly based on the quality of the food with any comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high ranking restaurants may display one to four toques. In common with the Guide Michelin, but unlike many other guides, Gault Millau does not accept payment for listing restaurants. Restaurant ratings identify restaurants according to their quality, using various notations such as stars or other symbols, or numbers. ...
The ‘Langtry’ toque A toque (pronounced /tok/; for /tuk/ see Canadian variant below) is a type of hat with a narrow brim or no brim at all. ...
New York City 2006 First Michelin Red Guide for North America The Michelin Guide (Le Guide Michelin) is a series of annual guide books published by Michelin for over a dozen countries. ...
Under its original authors and for many years after they left, Gault Millau never awarded a score of 20 points. They claimed that perfection was impossible to achieve. Around the start of the 21st Century, however, some restaurants have started to be awarded with this score. As of 2004 two restaurants, the Auberge de l'Eridan in Veyrier du Lac near Annecy and La Ferme de Mon Père ("My Father's Farm") in Megève, are listed with this score. To some this represents a symptom of the fall of standards in the guide since it has changed from having a permanent editorial and tasting staff to a system using local agents. According to the guide itself, however, Marc Veyrat, a strong critic of the move to award such scores now says of La Ferme de Mon Père that if the others have 19 it should have 23 ("Si les autres ont 19, mettez-lui 23"). Perfection is a state of flawlessness. ...
Impossibility is an excuse for non-performance of duties under a contract, based on a change in circumstances (or the discovery of preexisting circumstances) that makes performance of the contract literally impossible. ...
The 21st century is the present century of the Anno Domini (common) era, in accordance with the Gregorian calendar. ...
2004 is a leap year starting on Thursday of the Gregorian calendar. ...
City flag Coat of arms Location Coordinates Time Zone CET (GMT +1) Administration Country France Region Rhône-Alpes Department Haute-Savoie (préfecture) Arrondissement Annecy Canton Chief town of 3 cantons Intercommunality Communauté de lagglomération dAnnecy Mayor Jean-Luc Rigaut (UDF) (since January 15, 2007) Statistics...
Megève is a commune of the Haute-Savoie département in France. ...
There has been discussion about which guide is more important, the Michelin or the Gault Millau. Michelin is certainly more popular and therefore more influential, while Gault Millau has been considered more purist due to the main system being based purely on the quality of the food at the restaurant. What is clear, however, is that the introduction of the Gault Millau guide and its points system moved the focus more clearly onto the quality of the food provided by the restaurant and so reduced the focus on the luxury of the surroundings. Toms Restaurant, a restaurant in New York made familiar by Suzanne Vega and the television sitcom Seinfeld A restaurant is an establishment that serves prepared food and beverages to order, to be consumed on the premises. ...
Gault Millau also has guides for various other countries, for example Switzerland, Germany, Austria and the Benelux. In the US, Gault Millau published many travel guides under the Gayot name, and now produces the Gayot.com website. Location of Benelux in Europe Official languages Dutch and French Membership Belgium Netherlands Luxembourg Website http://www. ...
In February 2003, a prominent French chef, Bernard Loiseau, committed suicide after his widely-admired restaurant Côte d'Or in Saulieu, downgraded from 19 to 17 points. At the same time a downgrade by Michelin from three to two stars had been rumoured, but was not done and a denial had been issued to the press. Doubt has been placed on this story since, according to Gault Millau, the chef was aware of the downgrade in advance and looking forward to the challenge. Chefs in training in Paris A chef is a professional cook, who may work in a restaurant, hotel, institutional food service or other professional kitchen. ...
Bernard Loiseau (January 13, 1951 – February 24, 2003) was a French chef. ...
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