Merlet is a hotel and restaurant in Schoorl , Netherlands . It was awarded a Michelin star in 1998, which it has maintained (as of 2023).
6-408: GaultMillau awarded them 17.5points out of 20. It was named Dutch restaurant of the year 2012 by restaurant guide Grootspraak . Merlet is a member of Alliance Gastronomique Néerlandaise . Head chef Alan Pearson was the first Merlet chef to be awarded a Michelin star, which was still in place in 2023 following several changes of chef. In 2001 Pearson was succeeded by Wilco Berends, who in turn
12-627: A fall of standards in the guide after it changed from employing a permanent editorial and tasting staff to using local agents. There has been discussion about which guide is more important, the Michelin Guide or the Gault Millau. In the 1970s the Michelin's continued conservative support of traditional haute cuisine was challenged by the support of nouvelle cuisine by the Gault-Millau. Michelin
18-584: A score of 20 points, under the argument that perfection is beyond the limitations of a normal human being. In 2004, two restaurants, both of chef Marc Veyrat , the Maison de Marc Veyrat (or L'Auberge de l'Eridan) in Veyrier-du-Lac near Annecy and La Ferme de Mon Père ("My Father's Farm") in Megève , received this score. In 2010 and 2011, Sergio Herman's Oud Sluis also received a score of 20/20. To some, this reflects
24-791: Is more popular and therefore more influential, while Gault Millau has been considered more food-focused due to the main system being based purely on the quality of the food. Gault Millau has guides for various other countries, including Netherlands , Belgium & Luxembourg , Switzerland , Germany , Austria , and Poland . On its 20th anniversary in 1990 Paul Bocuse (restaurant « Paul Bocuse » in Collonges-au-Mont-d'Or, near Lyon), Frédy Girardet (« Restaurant de l’Hôtel de Ville » in Crissier, Suisse), Joël Robuchon (restaurant « Jamin » in Paris) were crowned « Chef of
30-603: Was founded by two restaurant critics, Henri Gault and Christian Millau in 1965. Gault Millau rates restaurants on a scale of 1 to 20, with 20 being the highest. Restaurants given below 10 points are rarely listed. The points are awarded based on the quality of the food, with comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high-ranking restaurants may display one to five toques . Gault Millau does not accept payment for listing restaurants. Under its original authors and for many years after they left, Gault Millau never awarded
36-401: Was succeeded by Timo Munts in 2007. Munts left in 2013 and was succeeded by former sous-chef Frank van Enter, and by Jonathan Zandbergen in 2015. 52°41′59.24″N 4°41′39.88″E / 52.6997889°N 4.6944111°E / 52.6997889; 4.6944111 GaultMillau Gault et Millau ( French pronunciation: [ɡo e mijo] ) is a French restaurant guide . It
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