The refreshed version of the bi-monthly gourmet lifestyle magazine Gault & Millau is out. Behind the name is the food guide launched in 1969 by Henri Gault and Christian Millau, the instigators of the “nouvelle cuisine” movement back in 1973, which celebrated chefs like Paul Bocuse, the Troisgros brothers, Alain Chapel and Michel Guérard.
The magazine’s core is now broken out in four main categories: gastronomy, design and charming hotels, wine and cuisine. From now on, the magazine will adopt a more regional touch with five covers per issue, each reflecting the local specificities of the following French regions: Paris/Ile-de-France, Brittany, North-Alsace, South-East/Lyon,Marseille/Nice, and the South-West. Each regional issue will include a list of the top-rated restaurants tried by the Gault & Millau critics. With this new regional attitude, the magazine aims to grow its circulation up to 100 000 copies per issue.
Click here to take a peak inside an issue of Gault & Millau.