He launched the famed Gault & Millau guide in 1969 with Henri Gault, which helped galvanise the movement of young French chefs developing lighter, more inventive and beautiful looking dishes.
He spearheaded the creation of the famous Gault & Millau guide in 1969 with Henri Gault, which catalyzed the emergence of innovative, lighter, and more visually appealing dishes among young French chefs.