Over the last few months, Gault&Millau’s culinary world has witnessed some major changes and developments.
The sixth edition of the G&M restaurant guide was launched on 11 February 2019 in Sydney, with a party attended by over 400 culinary enthusiasts, top chefs and restaurateurs from around the country.
Watch the highlights of the 2019 awards.
Guy Grossi was able to travel from Melbourne to receive his award as the Restaurateur of the Year. Guy also accepted the Yellow Rose award on behalf of the Malaspina family, posthumously awarded to Sisto Malaspina of Pellegrini’s Espresso Bar in Melbourne.
Marianne Lecerf, Chief International Coordinator of Gault&Millau France, travelled from Paris to attend the launch and gave an enthusiastic speech on the expansion of Gault&Millau internationally.
Interview with Marianne at the 2019 guide launch.
The new format of the guide has received great response from chefs and the foodie community. These changes reflect the company’s commitment to benchmarking Australian restaurants and boosting the company's digital platform.
Prior to his appointment, Jacques was the Director of G&M Russia. Before that, he led the training and consulting branch of the Ducasse group, overseeing 10 restaurants and six schools worldwide. Bally was also the CEO at the Sibuet Group, where he was responsible for the development of hotels and restaurants globally.
At the end of 2018, Bally and an unnamed Russian family, represented by Moscow lawyer Vladislav Skvortsov, acquired the NTI holding’s shares, including all the Gault&Millau related companies. They both share a great passion for French and international gastronomies.