Gault&Millau plates: more than just metal

In the mid-60s, Henri Gault and Christian Millau scoured Paris and then France in search of new addresses. Their papers were well received, prompting them to become more independent. At the start of the following decade, the first "Guide Gault Millau de la France" was published, featuring "1200 good restaurants at all prices". What makes it so unique is its focus on new cuisines, eschewing the overly rich historical plates. Having become a culinary reference, the two authors will even appear on the cover of the famous Time magazine, a rare privilege for the French. In order to give concrete form to the scores awarded to the listed establishments, an idea emerged: to offer the possibility of installing a Gault&Millau plaque on the front of the address.

The arrival of Gault&Millau on storefronts

The first yellow plates appeared in the 90s. In the streets of France, restaurateurs began to display these distinctions. A guarantee of quality, the plaques are also for chefs the recognition of a long and hard work. Initially, plaques were reserved for restaurants ranked by the guide, and represented only a small volume. Over the last ten years, the number of Guide Jaune plaques you see on the street has exploded with the introduction of other categories.

Three questions to plate manufacturer De Buyer

Since 2021, their manufacture has been entrusted to De Buyer. This almost two-hundred-year-old brand, founded in the Vosges region of France, has become a benchmark in the world of gastronomy. In fact, its products are widely used in chefs' kitchens."Since 2018, we've been partners of the Guide Jaune for the Gault&Millau Tours and the Jeunes Talents Endowments. After the third year, we thought it would make sense for De Buyer to make the plates, since it's our specialty to transform metal," explains Sophie Hesse, the brand's marketing and communications director.

How many plates are produced?

Sophie Hesse : Each year, our partnership represents 3,000 plates manufactured. It's a significant volume, which allows us to be as close as possible to the front of restaurants. It's also in line with the proximity we have with chefs, who are often equipped with De Buyer equipment, like those who are part of the Dotation Jeunes Talents.

How are the plates designed?

S.H. : For the design, we (De Buyer) suggested using a perforated tart pan for the first year. For the second year, we decided on a charlotte mold, which we designed in the shape of a corolla, a bit like a flower. After that, the printing and colors are no longer done in-house, but by some of our suppliers.

Can you tell us about the manufacturing process?

S.H. : The process is basically the same as for our other products. Plates fit perfectly into the classic manufacturing process for other materials. At De Buyer, we use large plates (of the chosen metal) which we cut into round shapes and press into the desired form.

In the near future, it is planned that De Buyer will be the future producer of the trophies awarded at Gault&Millau events.

Are you a restaurateur, craftsman or hotelier? Don't forget to proudly display your Gault&Millau plaque! It's a symbol of your commitment and the quality of your service. Visit our e-boutique to order it.