The first Croatian edition of the Gault & Millau guide presented

first_imgAt The Westin Hotel, almost a hundred chefs from all over Croatia gathered to present the first Croatian edition of the Gault & Millau guide.Gault & Millau is the first independent international gastronomic guide to come to Croatia, and with the desire to directly follow the development of the Croatian gastronomic scene, Gault & Millau will evaluate Croatian restaurants, wines and gastronomic products every year and present them to domestic and international public.On over 300 pages, in Croatian and English, the Gault & Millau Croatia guide presents the 100 best restaurants and 100 best wines from all over Croatia, as well as 50 POP places, popular informal bars for pleasant outings. With the arrival of the Gault & Millau guide, Croatia has thus entered the circle of countries that every year are very excited to receive awards for the best achievements in the world of cuisine.Vjerko Bašić, chef of Konoba Bob restaurant, named chef of the yearThe first Croatian “culinary Oscars” were awarded at the gala dinner. He was named Chef of the Year Vjeko Basic, chef of Konoba Boba restaurant. With the most caps, the four of them were awarded two restaurants, Rovinj’s Monte and Šibenik’s Pelegrini. She has been named the great chef of tomorrow for 2018 Ana Grgić, chef of Zinfandel’s restaurant within the Esplanade Hotel, and the trophy for the chef of traditional cuisine for 2018 was taken by Branimir Tomašić, chef of Mala hiža restaurant.Two trophies were also awarded in the Young Talent 2018 category, and the trophies were taken away Deni Srdoč, chef of the restaurant Draga di Lovrana and Duje Kanajet, chef of Artichok restaurant. The trophy for the best POP 2018 went to the Split confectionery O’š kolač, a young confectioner Tee Mammoth.”I am proud of our values ​​that follow the tradition of our founders. These are respect for chefs and restaurant owners and fair criticism. Gault & Millau, present in 22 countries, is a brand that enjoys international trust. Our strength is in well-informed members of local teams. Anonymous inspectors are passionate connoisseurs of the local terroir and are familiar with the specific culture of each region. Also, Gault & Millau is unique in that it reveals young chefs. It is in our DNA to discover the talents of tomorrow first and foremost. My ambition is to help these chefs grow and develop professionally and become representatives of their country in the world. Our website and mobile app contain a selection of our inspectors so gourmets and tourists can choose a good restaurant they won’t go wrong with.“Pointed out Côme de Chérisey, owner and CEO of Gault & Millau.Gault & Millau Director for Croatia Ingrid Badurina Danielsson emphasized her satisfaction that local chefs and chefs enthusiastically received the first edition for Croatia of one of the world’s most prestigious gastronomic guides and recognized the brand philosophy that Gault & Millau has been promoting for 50 years – “Luxury is in quality, not in price”.

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