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Gault Millau
Gault et Millau (:ɡo e mijo) is an influential French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965.
==Points system==
Gault Millau rates on a scale of 1 to 20, with 20 highest. Restaurants below 10 points are almost never listed. The points are awarded based on the quality of the food, with comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high ranking restaurants may display one to five toques. Gault Millau does not accept payment for listing restaurants.
Under its original authors and for many years after they left, Gault Millau never awarded a score of 20 points, under the argument that perfection is unachievable. In 2004, two restaurants, both of chef Marc Veyrat, the Maison de Marc Veyrat (or L'Auberge de l'Eridan) in Veyrier-du-Lac near Annecy and La Ferme de Mon Père (''"My Father's Farm"'') in Megève, received this score. To some, this reflects a fall of standards in the guide after it changed from employing a permanent editorial and tasting staff to using local agents.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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