Gault&Millau presents itself in Italy with Emmanuel Pilon and Ana Roš at Ein Prosit
Gault&Millau is introducing itself to the Italian gastronomic scene ahead of the release of the first edition of its Yellow Guide, scheduled for early 2027.
In Buttrio, two chefs awarded five Toques
The dinner will be hosted by Emmanuel Pilon, chef of Le Louis XV – Alain Ducasse à l'Hôtel de Paris in Monaco, and Ana Roš, chef of Hiša Franko in Kobarid. Both have earned five Toques in the Yellow Guide, the highest level of evaluation.
The two chefs will compare their different backgrounds, regions, and sensibilities, working together for one of the four-handed dinners that make up one of the events in the Ein Prosit program. Their presence will also serve to give a first concrete form to the gastronomic philosophy that Gault&Millau intends to convey with its Italian guide.
The Yellow Guide arrives in Italy in 2027
The Buttrio dinner thus anticipates the Italian debut of Gault&Millau, scheduled for early 2027. Through Pilon and Roš, both at the highest level of the Yellow Guide classification, the organization will also present the evaluation criteria shared by Gault&Millau inspectors in different countries and which will form the basis of their work in Italy. The Ein Prosit event thus becomes an initial opportunity to introduce the project to the Italian public before the guide's release. The evening will focus not only on the two chefs' cooking showdown, but also on how Gault&Millau intends to observe and describe Italian restaurants.
Ein Prosit, over ninety chefs in Friuli Venezia Giulia
The "Princes and Queens: Welcome Gault&Millau" dinner is part of the 27th edition of Ein Prosit, scheduled for October 14th to 18th. During the event, Friuli-Venezia Giulia will host over ninety international chefs, participating in collaborative dinners, meetings, and opportunities for discussion. It is in this context that Gault&Millau has chosen to present its Italian project, entrusting two five-star chefs to share the Yellow Guide's philosophy through their cuisine and accompany the public on its Italian debut.
