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Međunarodno poznati gastronomski vodič Gault & Millau osnovali su 1965. godine gastronomski kritičari Henri Gault i Christian Millau. Svake godine restorani i hoteli čekaju tiskanje vodič kako bi doznali tko se uspio uvrstiti u novo izdanje i je li netko dobio višu ocjenu nego prethodne godine.

Kvaliteta kuhinje ocjenjuje se neovisno o tome je li tradicionalna, moderna, vegetarijanska ili pak neka druga, pri čemu su kriteriji za dobro kuhanje svježi, lokalni i sezonski sastojci, kao i način pripreme.

Hans Duggen iz Kiela u Njemačkoj više od 35 godina bio je inspektor za Gault & Millau. Po zanimanju novinar, a iz hobija strastveni kuhar, ocjenjivao je restorane na sjeveru Njemačke. Tijekom svog odmora došao je u Makarsku u pratnji supruge, a, kako su oboje veliki ljubitelji prirode, područje oko Makarske su istraživali uglavnom pješice. Boravak u Hrvatskoj im se toliko svidio te planiraju ponovno doći i sljedeće godine.

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Gault & Millau vodič

Gault & Millau
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– Naši prvi dojmovi kada smo stigli u grad bili su vezani uz čistoću. Ovdje je sve vrlo čisto, nema smeća, a kada puše vjetar, ništa ne leti unaokolo. Ljudi su izuzetno ljubazni i veseli, puno vremena provode vani, i to je upravo ono što smo željeli, jer u Njemačkoj to nije uvijek slučaj. Ljudi kod nas su često mrzovoljni i rijetko se smiješe.

Dobre i loše strane

Jeste li zadovoljni gastronomskom ponudom ovdje i što bi moglo biti bolje?

– Tijekom našeg boravka svaki dan smo jeli u drugom restoranu. Bio sam, primjerice, vrlo zadovoljan hranom i uslugom u restoranu "Feral" u Brelima. Domaćica je bila izuzetno ljubazna i susretljiva. Bili smo i u novom tajlandskom restoranu u Makarskoj, koji je vrlo dobar. Konoba "Mandrač" na Pelješcu također nas je oduševila uslugom i hranom. U Makarskoj smo doživjeli da su tanjuri često bili pretrpani, bilo je puno mesa i povrća.

No, ponekad manje znači više, količina ne smije ići ispred kvalitete. Osoblje nije uvijek dobro obučeno, posebno nam je nedostajalo znanje o vinu s obzirom na to da ova regija ima izvrsna vina! Gost ponekad može prihvatiti lošiju kvalitetu hrane ako je usluga zadovoljavajuća, ali ovdje bi usluga gotovo svugdje mogla biti bolja. Veliki problem lokalnih restorana također je preglasna glazba. S prijateljima smo bili u restoranu "Bokeria" u Splitu, unutra gotovo nije bilo nikoga pa smo zamolili konobara da stiša glazbu kako bismo mogli razgovarati, ali je rekao da ne smije.

Otišli smo u drugi restoran. Kada smo u drugom lokalu zamolili konobara da stiša glazbu, učinio je to, ali sve što nam je donio do kraja večeri, učinio je bez osmijeha. U uslužnoj industriji, kao i u životu, osmijeh je poput bumeranga. Uvijek se vraća!

Uz nedostatak osmijeha, koje su najčešće pogreške konobara?

– Prekidanje gostiju tijekom njihova razgovora kako bi nešto pitali. Ako su čaše prazne, a stol je mali, posuđe bi se trebalo neprimjetno ukloniti sa stola ili pričekati prikladan trenutak te pitati može li se ukloniti. Gosti nikada ne bi smjeli biti prekidani tijekom njihova razgovora.

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I sitnice u restoranu su jako bitne (ilustracija)

Luka Gerlanc/ Cropix
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Inspektori se ne poznaju

Koja je razlika između dva gastronomska vodiča, Michelin i Gault & Millau?

– Michelin je poznatiji, ali vodič Gault & Millau je detaljniji u opisu jela, usluge, ambijenta i vinske karte. Kuhinjska izvedba ocjenjuje se Michelinom do tri zvjezdice, dok Gault & Millau dodjeljuje do pet kuharskih kapica. Temelji se na skali ocjenjivanja od jedan do dvadeset bodova. Dobra ocjena može restoranu donijeti znatno veći broj posjetitelja, a Gault & Millau inspektori rade anonimno i međusobno se ne poznaju. Svaki je odgovoran za određeno područje i ne može ocjenjivati restorane u drugim zemljama.

Navedite​ vaše omiljene restorane.

– "Aqua" u Wolfsburgu, "Meierei Dirk Luther" u Glücksburgu, "Bodendorf‘s" na Syltu.

A omiljeni kafić u Makarskoj?

– "Drop". Usluga je izvrsna, također i poznavanje vina, a vinska karta sadrži kvalitetne kapljice iz Hrvatske, Njemačke i Francuske. Mislim i da je ponuda kave i sladoleda u Makarskoj zadovoljavajuća.

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PO OCJENAMA GAULT & MILLAUA

Top 10

Deset najboljih restorana u Hrvatskoj prema ocjenama Gault & Millaua su "360" (Dubrovnik), "Nebo" (Rijeka), "Monte" i "Cap Aureo Signature" (Rovinj), "Mano2", "NAV", "Noel", "Tač" i "Zinfandel‘s" iz Zagreba, te "Pelegrini" iz Šibenika.

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‘U uslužnoj industriji, kao i u životu, osmijeh je poput bumeranga. Uvijek se vraća!‘

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Gault & Millau vodič

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I sitnice u restoranu su jako bitne (ilustracija)

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Međunarodno poznati gastronomski vodič Gault & Millau osnovali su 1965. godine gastronomski kritičari Henri Gault i Christian Millau. Svake godine restorani i hoteli čekaju tiskanje vodič kako bi doznali tko se uspio uvrstiti u novo izdanje i je li netko dobio višu ocjenu nego prethodne godine.

Kvaliteta kuhinje ocjenjuje se neovisno o tome je li tradicionalna, moderna, vegetarijanska ili pak neka druga, pri čemu su kriteriji za dobro kuhanje svježi, lokalni i sezonski sastojci, kao i način pripreme.

Hans Duggen iz Kiela u Njemačkoj više od 35 godina bio je inspektor za Gault & Millau. Po zanimanju novinar, a iz hobija strastveni kuhar, ocjenjivao je restorane na sjeveru Njemačke. Tijekom svog odmora došao je u Makarsku u pratnji supruge, a, kako su oboje veliki ljubitelji prirode, područje oko Makarske su istraživali uglavnom pješice. Boravak u Hrvatskoj im se toliko svidio te planiraju ponovno doći i sljedeće godine.

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image

Gault & Millau vodič

Gault & Millau
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– Naši prvi dojmovi kada smo stigli u grad bili su vezani uz čistoću. Ovdje je sve vrlo čisto, nema smeća, a kada puše vjetar, ništa ne leti unaokolo. Ljudi su izuzetno ljubazni i veseli, puno vremena provode vani, i to je upravo ono što smo željeli, jer u Njemačkoj to nije uvijek slučaj. Ljudi kod nas su često mrzovoljni i rijetko se smiješe.

Dobre i loše strane

Jeste li zadovoljni gastronomskom ponudom ovdje i što bi moglo biti bolje?

– Tijekom našeg boravka svaki dan smo jeli u drugom restoranu. Bio sam, primjerice, vrlo zadovoljan hranom i uslugom u restoranu "Feral" u Brelima. Domaćica je bila izuzetno ljubazna i susretljiva. Bili smo i u novom tajlandskom restoranu u Makarskoj, koji je vrlo dobar. Konoba "Mandrač" na Pelješcu također nas je oduševila uslugom i hranom. U Makarskoj smo doživjeli da su tanjuri često bili pretrpani, bilo je puno mesa i povrća.

No, ponekad manje znači više, količina ne smije ići ispred kvalitete. Osoblje nije uvijek dobro obučeno, posebno nam je nedostajalo znanje o vinu s obzirom na to da ova regija ima izvrsna vina! Gost ponekad može prihvatiti lošiju kvalitetu hrane ako je usluga zadovoljavajuća, ali ovdje bi usluga gotovo svugdje mogla biti bolja. Veliki problem lokalnih restorana također je preglasna glazba. S prijateljima smo bili u restoranu "Bokeria" u Splitu, unutra gotovo nije bilo nikoga pa smo zamolili konobara da stiša glazbu kako bismo mogli razgovarati, ali je rekao da ne smije.

Otišli smo u drugi restoran. Kada smo u drugom lokalu zamolili konobara da stiša glazbu, učinio je to, ali sve što nam je donio do kraja večeri, učinio je bez osmijeha. U uslužnoj industriji, kao i u životu, osmijeh je poput bumeranga. Uvijek se vraća!

Uz nedostatak osmijeha, koje su najčešće pogreške konobara?

– Prekidanje gostiju tijekom njihova razgovora kako bi nešto pitali. Ako su čaše prazne, a stol je mali, posuđe bi se trebalo neprimjetno ukloniti sa stola ili pričekati prikladan trenutak te pitati može li se ukloniti. Gosti nikada ne bi smjeli biti prekidani tijekom njihova razgovora.

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image

I sitnice u restoranu su jako bitne (ilustracija)

Luka Gerlanc/ Cropix
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Inspektori se ne poznaju

Koja je razlika između dva gastronomska vodiča, Michelin i Gault & Millau?

– Michelin je poznatiji, ali vodič Gault & Millau je detaljniji u opisu jela, usluge, ambijenta i vinske karte. Kuhinjska izvedba ocjenjuje se Michelinom do tri zvjezdice, dok Gault & Millau dodjeljuje do pet kuharskih kapica. Temelji se na skali ocjenjivanja od jedan do dvadeset bodova. Dobra ocjena može restoranu donijeti znatno veći broj posjetitelja, a Gault & Millau inspektori rade anonimno i međusobno se ne poznaju. Svaki je odgovoran za određeno područje i ne može ocjenjivati restorane u drugim zemljama.

Navedite​ vaše omiljene restorane.

– "Aqua" u Wolfsburgu, "Meierei Dirk Luther" u Glücksburgu, "Bodendorf‘s" na Syltu.

A omiljeni kafić u Makarskoj?

– "Drop". Usluga je izvrsna, također i poznavanje vina, a vinska karta sadrži kvalitetne kapljice iz Hrvatske, Njemačke i Francuske. Mislim i da je ponuda kave i sladoleda u Makarskoj zadovoljavajuća.

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PO OCJENAMA GAULT & MILLAUA

Top 10

Deset najboljih restorana u Hrvatskoj prema ocjenama Gault & Millaua su "360" (Dubrovnik), "Nebo" (Rijeka), "Monte" i "Cap Aureo Signature" (Rovinj), "Mano2", "NAV", "Noel", "Tač" i "Zinfandel‘s" iz Zagreba, te "Pelegrini" iz Šibenika.

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Privatni Album Gault & Millau Luka Gerlanc/ Cropix
Privatni Album

‘U uslužnoj industriji, kao i u životu, osmijeh je poput bumeranga. Uvijek se vraća!‘

Gault & Millau

Gault & Millau vodič

Luka Gerlanc/ Cropix

I sitnice u restoranu su jako bitne (ilustracija)

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ŽivotNAGLEDAO SE SVEGA

Musavi konobari, glasna glazba..., inspektor koji je u Gault&Millau radio 35 godina ima još primjedbi na naše restorane

Piše Dada Batinić
5. svibnja 2024. - 18:08

Međunarodno poznati gastronomski vodič Gault & Millau osnovali su 1965. godine gastronomski kritičari Henri Gault i Christian Millau. Svake godine restorani i hoteli čekaju tiskanje vodič kako bi doznali tko se uspio uvrstiti u novo izdanje i je li netko dobio višu ocjenu nego prethodne godine.

Kvaliteta kuhinje ocjenjuje se neovisno o tome je li tradicionalna, moderna, vegetarijanska ili pak neka druga, pri čemu su kriteriji za dobro kuhanje svježi, lokalni i sezonski sastojci, kao i način pripreme.

Hans Duggen iz Kiela u Njemačkoj više od 35 godina bio je inspektor za Gault & Millau. Po zanimanju novinar, a iz hobija strastveni kuhar, ocjenjivao je restorane na sjeveru Njemačke. Tijekom svog odmora došao je u Makarsku u pratnji supruge, a, kako su oboje veliki ljubitelji prirod...

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18. svibanj 2024 20:47