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Dylan Watson-Brawn from the restaurant "ernst" in Berlin is Gault&Millau Chef of the Year. The Canadian-born chef opened the restaurant in 2017, which was praised by the testers for its "maturity in terms of craftsmanship and concept as well as consistent individuality, which is highly rare not only in this country".
Hermann Bareiss from the hotel of the same name in Baiersbronn is the Gastronomer of the Year, Eric Huber from "Erno's Bistro" in Frankfurt is Host of the Year. Adrian Kuhlemann from Neustadt an der Waldnaab is awarded Discovery of the Year, Viktor Gerhardinger from the vegetarian restaurant "Tian" in Munich as Rising Star of the Year. Sommelier of the Year is Christophe Meyer from "Le Pavillon" in Bad Peterstal-Griesbach.
For the first time in 50 years, Gault&Millau has dispensed with awarding points and confines its ratings to the toques. In the foreword to the guide it says: "We are of the opinion that school grades are not really suitable for assessing questions of culture - and this undoubtedly includes gastronomy - that the scientific measurability, the unambiguousness they signal is problematic in many respects." The best restaurants in Germany are the "Vendôme" in Bergisch Gladbach, "Victor's Fine Dining by Christian Bau" in Perl and the "Waldhotel Sonnora" in Dreis, each with five red toques.
(al / Source and photo: Gault&Millau)
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