French Food Writers Codexery

Henri Gault

Co-founder of Gault Millau and inventor of nouvelle cuisine.

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Henri Gault was a French food journalist who co-founded the Gault Millau guides with Christian Millau. He is credited with inventing the phrase nouvelle cuisine, though he later expressed regret over having done so.

Biography

Henri Gault was born Henri Gaudichon on 4 November 1929 in Pacy-sur-Eure, France. He began studying medicine, following his father's profession, but in 1956 became a reporter for Paris-Presse and L'Intransigeant. By 1961 he was covering local politics for Paris Presse, where the editor, Christian Millau, asked him to try writing restaurant reviews. The reviews were successful, and Gault and Millau compiled them into a book titled Guide Julliard, later published in an American version by Odyssey Press.

In 1969 they launched the monthly magazine GaultMillau, which eventually appeared as separate regional editions for France. The first GaultMillau guide volume came out in 1972. In 1973, Gault and Millau coined the term nouvelle cuisine in an article that listed ten commandments for the style, including directives such as not overcooking, using only fresh high-quality products, simplifying menus, and eliminating rich sauces. Gault died of a heart attack on 9 July 2000 in Saint-Sulpice-en-Pareds at age 71.

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1. In what year was Henri Gault born?

Correct.

Not quite. The answer is 1929.

From the source: “Gault was born Henri Gaudichon on 4 November 1929 in Pacy-sur-Eure, France.”

2. In which place was Henri Gault born?

Correct.

Not quite. The answer is Pacy-sur-Eure, France.

From the source: “Gault was born Henri Gaudichon on 4 November 1929 in Pacy-sur-Eure, France.”

3. In what year did Henri Gault die?

Correct.

Not quite. The answer is 2000.

From the source: “Gault died from a heart attack on 9 July 2000 in Saint-Sulpice-en-Pareds at the age of 71.”

Answers checked against the source article

Sources

Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.

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