The Gault Millau dining guide was founded by two restaurant critics, Henri Gault and Christian Millau, hence the name. It rates restaurants on a scale of 1 to 20 points, with 20 being the maximum. Under its original authors, no dining spot got this highest score. Yet, this changed in recent times, under other authors.

Gault Millau’s scaling system awards toques, the tall French chef’s hats, and only dining-spots getting those are published in the annual guide:

• 5 toques: 19 – 19.5 points
• 4 toques: 17 – 18.5 points
• 3 toques: 15 – 16.5 points
• 2 toques: 13 – 14.5 points
• 1 toque: 11 to 12.5 points

This restaurant guide is available for various countries such as France, Austria, Germany or Switzerland.