Gault Millau stands for progress and raises culinary art to a new level. A level that even the South Styrian chefs can easily keep up with. Creativity, the use of high-quality products, the presentation of the dishes and the joy of cooking are of the utmost importance, all of which are included in the assessment.
Modern, unusual and yet still connected to tradition. The chefs of southern Styria can conjure up true masterpieces on plates. They like to reinterpret traditional dishes, prepare harmonious creations with local products and create unbelievable tasting experiences. Judging is done according to the French school grading system from 0 to 20, and "toques" are awarded depending on the number of points achieved.
„Hurray for the toques and the chefs who wear them.“
Poached quail egg, celery cream, potato foam and grated goat's milk yoghurt meets freshly caught trout, fresh herbs and carpaccio of venison loin. Add a pinch of passion and creativity and the delicious masterpiece is ready. From down-to-earth Styrian to upscale creative, it's all about quality you can taste!