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André Gayot, with his friends Henri Gault and Christian Millau (see Gault Millau) coined and promoted the term "Nouvelle Cuisine" in the early '70s. In 1981 he began publishing a series of guidebooks known as Gayot Guides,^[1] where restaurants are rated on a 20-point scale. Unlike other restaurant rating systems, Gayot ratings are based only on the quality of the food.^[2] Twenty is the highest possible score, based on the system of grading students in France. The décor, service, ambience and wine list are commented upon within each review but do not affect a restaurant's overall score. Each year Gayot publishes its list of the Top 40 Restaurants in the U.S., a guide to the nation's best restaurants.

Today more than 20,000 restaurant reviews are published on the Gayot Web site (gayot.com), along with international hotel and spa reviews, wine and culinary event listings, travel guides and more.

In 2005 Gayot was named an officer of the Légion d’Honneur,^[3] France's highest civilian honor.

References

1. ^ Gayot guides and books
2. ^ Ozersky, Josh (2006-11-29). "An Alternative to the Sucky Michelin Guide". New York magazine. http://nymag.com/daily/food/2006/11/an_alternative_to_the_sucky_michelin_guide.html. Retrieved 2008-09-29. 
3. ^ La Légion d’Honneur http://www.legiondhonneur.fr

External links

• gayot.com - official website