The culinary critic Christian Millau died at the age of 88. Together with Henri Gault, who all passed away in 2000, he introduced the famous Gault & Millau restaurant guide.
Except for the purpose of introducing the alternative restaurant guide in addition to the Michelin guide in 1969, Millau also be remembered as a pioneer in the ‘Nouvelle Cuisine’. It was the emphasis on smaller portions, beautiful presentation and fresh, light products. Refinement replaced more and more the hearty menu’s with heavy sauces, sumptuous meat dishes, and desserts full of buttercream in contemporary gastronomy.
In 1992 he left Millau the guide to him was called to fully focus on a career as a writer. That worked, for the man especially herrinnerd to his contributions to gastronomy.
Today, the Gault&Millau guide in twelve countries.