Isabella Kormann's article ‘Von Grund auf lecker!’ examines the rating systems of leading restaurant guides such as the Michelin Guide and Gault & Millau. Both guides use anonymous testers and different symbols: Michelin awards stars for kitchen performance, while Gault & Millau uses toques for a more comprehensive assessment including ambience and service. Michelin stars are clearly defined, from one star for ‘cuisine full of finesse’ to three stars for ‘unique cuisine’. Gault & Millau toques range from one toque for highly recommended cuisine to five toques for the highest quality and creativity. Both systems have their own strengths and offer gourmets valuable guidance. The article emphasises that individual preferences ultimately decide which award is more important.
Source: mein Tophotel
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