A hat from Gault & Millau

One of the most influential worldwide culinary guides was established in 1965 in France by two well-known culinary critics: Henry Gault and Christian Millau. The system of points and culinary hats assess and honors the restaurants and the head chefs. It also describes and assesses unusual hotels and the best food products characteristic for a given region. Gault & Millau similarly to Michelin sends it inspectors anonymously. Their personal details aren’t familiar to anyone and they can accept invitations from the restaurant, and their conclusive assessment will be granted according to the net of 500 points, to which they should give their attention – starting with the greeting smile of the waiter, through the decor of the interior, the restaurant surrounding etc. – said the chairman of the Gault & Millau publishing house during the Côme de Chérisey press conference. The circle of carefully chosen and trained Polish inspectors , strongly supported by the inspectors from Belgium and France already began to conquest of Polish restaurants. Gault & Millau inspectors will assess and describe a few hundred restaurants in Poland, using the unique methodology developed by the next generations. They will also pay attention to local products and interesting places, where it is possible to purchase them. They also won’t hesitate to check the promising reports about restaurants, products and hotels – assured Justyna Adamczyk, an editor of the Polish edition of the guide, for which the premiere will be held already in the end of November 2014. We can’t wait!