Just published, the authoritative 2014 Gault Millau guide awards dynamic Tyrolean chef Simon Taxacher and his restaurant 4 toques and 19 points. This is the first time a fourth toque has been awarded in Tyrol.
‘Everyone at the Relais & Châteaux Rosengarten is over the moon! This is the most important award in the Rosengarten history and we are deeply honoured and overjoyed as well as a little overwhelmed,’ says Simon Taxacher. ‘Every member of our team has worked incredibly hard to achieve this and we would like to thank them with all our hearts. We also want to thank you, our loyal clients for your encouragement and recognition, which has helped us to keep growing and push the boundaries.’
About the Gault Millau:
The renowned Gault Millau gourmet guide was founded in 1969 by French journalists Henri Gault and Christian Millau. In 1973 they published their ten commandments for the modern kitchen under the headline ‘Vive la nouvelle cuisine française’. These included greatly reduced cooking times, the freshest possible ingredients and much lighter sauces. Since then the Gault Millau has been considered one of the ‘bibles’ of gourmet cuisine alongside the Michelin guide.
The first German-language edition of the Gault Millau appeared in 1983. The Austrian edition of Gault Millau Austria is published by Karl Hohenlohe and edited by his wife Martina.
The aim of the Gault Millau is to promote good cuisine regardless of any particular style of cooking. The guide’s inspectors seek creativity, freshness, harmonious ingredients and excellent presentation, and rate the quality of the food on a scale of 1-20. The maximum score of 20 points has never been awarded because, as founders Gault & Millau put it, ‘only God can discern perfection’.
Toques and points are awarded solely on the basis of a restaurant’s cuisine, although its ambience, service and wines are also commented on separately.