The premiere of the jubilee 5th edition of the Gault&Millau Guide took place on Monday, November 26th at Amber Expo in Gdańsk. More than 700 guests including 400 chefs participated in the launch of the ne 2019 edition accompanied by the presentation of awards to Poland’s best chefs. We were also present!
The history of the famous Yellow Guide dates back to 1961 in France, where two journalists Henri Gault and Christian Millau started a series of columns on Parisian restaurants they visited. The first edition of the Guide was published in 1972. At present it is published in 12 countries, also in Poland. It is important that the critics do not focus only on places located in metropolitan cities but they also visit restaurants in smaller towns. The evaluation system is based on points and toques. Each restaurant can score up to 20 points based on the quality of products, taste, design and serving of food. The evaluators take into account also such significant factors as: service, interior design and the atmosphere of the place. Based on the scoring system the evaluated restaurant can be awarded up to 5 toques. Restaurant with rating 20-19 points can display 5 toques, 18-17 points – 4 toques, 16-15 points- 3 toques, 14-13points- 2toques, 12-11 points- 1 toque. Places evaluated 10 points cannot display a toque but their review is presented in the Yellow Guide.
In the latest edition the stunning number of 640 restaurants were awarded, which is 70 restaurants more the previous year. During the gala chefs were awarded in 5 categories, among others, the Chef of the Year title was awarded to Chef Marek Flisinski from Water&Wine in Nałęczów, Chef of Tomorrow- Aleksander baron, Zoni restaurant in Warsaw, Lady Chef- Katarzyna Rogowska, Cadenza restaurant in Katowice, Young Talent- Arkadiusz Wilamowski, Chłodna 15 by Wilamowski restaurant in Warsaw. This year’s jubilee edition included two equivalent special prizes to celebrate the 100th anniversary of Poland’s independence. The titles of the Best Traditional Cuisine Chefs were awarded to Bogdan Gałązka, Gothic restaurant (Malbork) and Maciej Nowicki, Villa Intrata (Warsaw).
Golden Products, the official representative of OSI POLAND FOODWORKS in Warsaw and the distributor of premium beef, was a partner of the Gala. At a common stand we presented meat of our production. Alekander Baron, awarded the Chef of Tomorrow title, prepared a dish that consisted of our entrecote! Famous chefs cooperating with Golden Products appeared at our stand including chef Andrea Camastra, from Senses restaurant in Warsaw (whose beef supplier is OSI POLAND FOODWORKS), who is among 100 best chefs of the world, and Michał Gniadek from “Plato” restaurant, whose supplier is also OSI.
Our beef made a huge impression on chefs visiting our stand. Presented products were our best selected elements, awarded in this year’s World Steak Challenge in London. Worth mentioning is the fact that every single beef dish served on the Gala was prepared based on beef of OSI POLAND FOODWORKS production.
For our sales and marketing departments the event was an excellent opportunity to establish new contacts and moreover, to present our product offer to a wider range of customers of Horeca channel.
We hope to meet these noble characters of Polish gastronomy again next year!