Millau Viaduct mid-1998. After undergoing wind tunnel tests, the shape of the road deck was altered, and detailed corrections were made to the design of the pylons. When the details were eventually finalised, the whole design was approved in late 1998. Once the Ministry of Public Works had taken the decision to offer the construction and operation of the viaduct as a grant of contract, an international call for tenders was issued in 1999. Five consortia tendered: Piers were built with Lafarge high performance cement. The pylons of the Millau Viaduct, which are the tallest elements (the tallest pylon – ) were
Gault Millau after they left, Gault Millau never awarded 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. To some, this reflects 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