{"id":6575,"date":"2014-10-10T10:27:28","date_gmt":"2014-10-10T09:27:28","guid":{"rendered":"http:\/\/www.aucapricedesdeux.com\/?p=3377"},"modified":"2019-08-14T10:24:36","modified_gmt":"2019-08-14T10:24:36","slug":"gault-millau","status":"publish","type":"post","link":"https:\/\/www.aucapricedesdeux.com\/2014\/10\/10\/gault-millau\/","title":{"rendered":"Gault et Millau"},"content":{"rendered":"<p><a href=\"https:\/\/www.aucapricedesdeux.com\/wp-content\/uploads\/2014\/10\/GaultMillau.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3378\" src=\"https:\/\/www.aucapricedesdeux.com\/wp-content\/uploads\/2014\/10\/GaultMillau.jpg\" alt=\"GaultMillau\" width=\"278\" height=\"70\" srcset=\"https:\/\/www.aucapricedesdeux.com\/wp-content\/uploads\/2014\/10\/GaultMillau.jpg 1384w, https:\/\/www.aucapricedesdeux.com\/wp-content\/uploads\/2014\/10\/GaultMillau-768x193.jpg 768w\" sizes=\"(max-width: 278px) 100vw, 278px\" \/><\/a><\/p>\n<p>En 1972,\u00a0 Henri Gault et Christian Millau,\u00a0deux journalistes et chroniqueurs fran\u00e7ais devenus critiques gastronomiques, fond\u00e8rent le guide gastronomique \u00ab\u00a0<strong>Gault et Millau\u00a0\u00bb<\/strong>.<\/p>\n<p>Le guide prime, entre autres,\u00a0la valorisation des produits,\u00a0l&rsquo;attention \u00e0 la cuisson et\u00a0l&rsquo;\u00e9limination des sauces st\u00e9r\u00e9otyp\u00e9es: la \u00ab\u00a0<strong>Nouvelle Cuisine\u00a0\u00bb<\/strong>.<\/p>\n<p><strong> Paul Bocuse<\/strong>, les fr\u00e8res Troisgros, Alain Chapel, Michel Gu\u00e9rard\u00a0ou Jacques Mani\u00e8re sont parmi les plus c\u00e9l\u00e8bres repr\u00e9sentants de cette cuisine.<\/p>\n<p>La notation s&rsquo;\u00e9l\u00e8ve de \u00ab\u00a0z\u00e9ro Toque\u00a0\u00bb (=10\/20) \u00e0 \u00ab\u00a0cinq Toques\u00a0\u00bb(=19\/20). On notera d&rsquo;ailleurs que seuls deux restaurants\u00a0re\u00e7urent l&rsquo;incroyable note de 20\/20:\u00a0<i>La Maison de Marc Veyrat\u00a0<\/i>et\u00a0<i>La Ferme de Mon P\u00e8re<\/i>, tous deux restaurants du Chef <strong>Marc Veyrat<\/strong>.<\/p>\n<p>Aujourd&rsquo;hui, <em>Au Caprice des Deux<\/em>, notre <a title=\"restaurant saint tropez\" href=\"https:\/\/www.aucapricedesdeux.com\/\">restaurant \u00e0 Saint Tropez<\/a>, est fier d&rsquo;arborer la r\u00e9compense des <strong>deux Toques<\/strong> d\u00e9cern\u00e9e par Gault et Millau et met tout son c\u0153ur \u00e0 l&rsquo;ouvrage pour se voir d\u00e9cerner une troisi\u00e8me Toque tr\u00e8s bient\u00f4t&#8230;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En 1972,\u00a0 Henri Gault et Christian Millau,\u00a0deux journalistes et chroniqueurs fran\u00e7ais devenus critiques gastronomiques, fond\u00e8rent le guide gastronomique \u00ab\u00a0Gault et Millau\u00a0\u00bb. Le guide prime, entre autres,\u00a0la valorisation des produits,\u00a0l&rsquo;attention \u00e0 la cuisson et\u00a0l&rsquo;\u00e9limination des sauces st\u00e9r\u00e9otyp\u00e9es: la \u00ab\u00a0Nouvelle Cuisine\u00a0\u00bb. Paul Bocuse, les fr\u00e8res Troisgros, Alain Chapel, Michel Gu\u00e9rard\u00a0ou Jacques Mani\u00e8re sont parmi les plus c\u00e9l\u00e8bres&hellip;<\/p>\n","protected":false},"author":5,"featured_media":6628,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gault et Millau - Au Caprice des Deux<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aucapricedesdeux.com\/2014\/10\/10\/gault-millau\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gault et Millau - Au Caprice des Deux\" \/>\n<meta property=\"og:description\" content=\"En 1972,\u00a0 Henri Gault et Christian Millau,\u00a0deux journalistes et chroniqueurs fran\u00e7ais devenus critiques gastronomiques, fond\u00e8rent le guide gastronomique \u00ab\u00a0Gault et Millau\u00a0\u00bb. Le guide prime, entre autres,\u00a0la valorisation des produits,\u00a0l&rsquo;attention \u00e0 la cuisson et\u00a0l&rsquo;\u00e9limination des sauces st\u00e9r\u00e9otyp\u00e9es: la \u00ab\u00a0Nouvelle Cuisine\u00a0\u00bb. 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