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Who needs a good food guide when you have Gault & Millau

There are food guides, then there are food guides and Gault & Millau (take a stab at pronouncing that) is the one you need.

It’s a small tome, packed with over 700 pages of food and restaurant reviews, guides and tips, compiled by a bunch of writers who not only know their stuff, but have to endure an approved load of coursework to prove just that. So you know it’s good.

The book, founded by Frenchmen Henri Gault and Christian Millau in 1965, recently hosted its fifth annual guide launch and industry awards night in Australia, decorating numerous Australian winners both surprise and predictable.

The internationally recognised restaurant guide in Australia announced Attica in Ripponlea, Victoria as Restaurant of the Year, taking out five hats and leaving many others to battle it out for the other titles.

Award winners also included Shaun Quade of South Melbourne’s Lûmé, took out Chef of the Year; French-born pastry chef, Pierrick Boyer (Le Petit Gâteau, Melbourne VIC), was awarded Pastry Chef of the Year; and John Rivera (Amaru, Armadale VIC) won Young Talent of the Year.

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Last year’s Young Talent award winner, Katey Shaw (Campbelltown Catholic Club, NSW), was on hand to present the award to Rivera, who will head to Paris in 2018 to work in some of the French capital’s best restaurants.

Vue de monde’s (Melbourne, VIC) Carlos Simoes Santos won Sommelier of the Year, and owner and manager of Montrachet, Clare Wallace, was identified as the Professional of the Year (Paddington, Queensland).

Opening in Flinders Lane in May 2017, newcomer Kisumé (Melbourne, VIC), was awarded New Restaurant of the Year. Pepe Saya (Tempe, NSW) won Producer of the Year for their signature cultured butter.

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The awards night also marked the debut of Gault & Millau’s first nation-wide ‘Yellow Guide’, reviewing venues in Sydney, Melbourne, Brisbane, Canberra, Hobart, Perth and Adelaide. The 2018 guide includes over 700 restaurants, evaluated by 58 anonymous Gault & Millau reviewers.

See more about Gault & Millau or better yet, get your own guide here.

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