PublishedArbon Publishing, December 2013 |
ISBN9780987282033 |
FormatSoftcover, 304 pages |
For the first time ever, the internationally recognised Gault&Millau food guide is coming to Australia!
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 2014 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 2014 Sydney Restaurant Guide also enables global benchmarking of Australian restaurants and chefs.
With more than 300 Sydney restaurant reviews, in-depth profiles of up-and-coming and established chefs and a host of fascinating tips and articles, the 2014 Sydney Restaurant Guide is both the dedicated food lover's must-have companion in navigating Sydney's vibrant restaurant scene and a brand-new platform upon which Australia's talented chefs can demonstrate their passion for food.
