This rating system is strictly based on the quality of the food. Service, price and ambience are commented separately. The rating is on a scale of 1 to 20 and restaurants below 10 points are never listed. Since 2010, in Gault Millau France, restaurants are recognized by chef's toque with a maximum of five toques.
Only a selected few restaurants can receive high Gault Millau rating. Out of 3,560 reviewed restaurants in Gault Millau France 2010, only 12 have received five chef's toques:
L’Amphitryon, Lorient
Le Meurice, Paris
L’Astrance, Paris
Restaurant Alain Ducasse, Paris
Pierre Gagnaire, Paris
Auberge du Vieux Puits, Fontjoncouse
Michel Guérard, Eugénie-les-Bains
Régis et Jacques Marcon, Saint-Bonnet-le-Froid
Château Cordeillan-Bages, Pauillac
L’Arpège, Paris
Restaurant Guy Savoy, Paris
Troisgros, Roanne
In March 1969, Henry Gault, Christian Millau, and André Gayot established a monthly magazine devoted to food and wine. It quickly became the most influential French restaurant guide. It has been taken very seriously in the restaurant business. The Bernard Loiseau suicide incident occurred after his restaurant got downgraded from 19 to 17 along with a rumor of downgrading from the Michelin guide.
Gault Millau has expanded to Austria, Benelux, Germany, and Italy. No payment is required for restaurants to register in Gault Millau.