PublishedArbon Publishing, October 2014 |
ISBN9780992351243 |
FormatSoftcover, 624 pages |
The brainchild of Henri Gault and Christian Millau, Gault & Millau published its first food guide in 1972, transforming modern cuisine with its revolutionary approach to food, which emphasised innovation and fresh produce. More than forty years on, Gault & Millau is one of the most trusted brand names in Europe.
Its restaurant and wine guides are definitive: authoritative, rigorous and independent. Following the standards set by the original French guide, the 2015 Melbourne & Sydney Restaurant Guide focuses on what really matters: the food. We prize the skill and creativity of chefs and the quality of the food above all other aspects of restaurant dining. With fully-independent, internationally-trained judges, reliable, unbiased reviewing is the cornerstone of the guide. Adopting the 20-point and 5-hat system currently used in France, the 2015 Melbourne & Sydney Restaurant Guide also enables global benchmarking of Australian restaurants and chefs. With over 600 restaurant reviews across Melbourne & Sydney, the 2015 Melbourne & Sydney Restaurant Guide is dedicated to epicureans and is a must have for locals and visitors to navigate the restaurant scene in the two states capital cities.
