How are inspectors recruited, and what criteria do they use in their work?

This discussion format is specifically designed to address Gault&Millau’s methodology, recruitment process, and evaluation criteria directly, without prepared remarks, during the live talk at the Orangerie d’Auteuil.

Gault&Millau Tour Paris: Ask us any questions you have on September 7

Q: Who are the inspectors who evaluate establishments in the field?

The article announces that Gault&Millau’s leadership will answer this question live during the September 7 session at the Gault&Millau Tour Paris, in front of gastronomy professionals and members of the press.

Q: Does one have to pay to earn three toques—or more?

The article states that this is one of the recurring questions from industry professionals and the specialized press, and that it will receive a direct answer during the event.

Q: How is an establishment identified and selected for a regional award?

According to the article, Gault&Millau will explain its methodology and governance live on September 7, including how establishments are spotted and chosen for regional awards.

On September 7 in Paris, Marc Esquerré and Jean-François Piège will answer questions live from culinary professionals and members of the press about how Gault&Millau operates.

Émilie Lesur Published today at 10:11

Are you a chef, restaurant owner, sommelier, or food journalist wondering how Gault&Millau really works? On September 7, 2026, as part of the Gault&Millau Tour Paris, the Guide is launching a new format for discussion.

A talk reserved for industry professionals

For 20 to 30 minutes, Marc Esquerré, director of research, and Jean-François Piège (5 toques), patron of the Paris Île-de-France edition, will engage in an unprecedented exercise in transparency: answering questions live—without a prepared speech—from professionals and members of the press in the audience. This event is primarily aimed at a knowledgeable audience—those who live in or cover the gastronomy sector on a daily basis—rather than the general public.

Who are the inspectors who evaluate establishments in the field? How are they recruited, and what criteria do they use in their work? Does one have to pay to earn three toques—or more? How is an establishment identified and selected for a regional award? These are all questions regarding methodology and governance that the industry and the specialized press regularly raise—and which will finally receive direct answers.

An event designed for the industry and the press

This event is aimed at culinary professionals and specialized journalists who wish to understand, ask questions about, or analyze the work of Gault&Millau. For 20 to 30 minutes, they will be able to engage directly with the Guide’s leadership about its selection criteria, methodology, and internal operations, in an open format without prepared remarks or press releases.

The goal is not to address the general public, but to create a space for direct dialogue with those who work in or follow the gastronomy sector on a daily basis. This is an opportunity to get precise answers to the questions that industry professionals and the specialized press regularly ask about how the Yellow Guide operates.

Gastronomy professionals and journalists, join us on Monday, September 7, at 11:45 a.m., at the Orangerie d’Auteuil. Admission is by invitation only; simply send an email to events@gaultmillau.fr to request access.