André Gayot is a restaurant critic from France. With his friends Gault and Millau, he coined and promoted the term "Nouvelle Cuisine" in the early 1970s. In 1981 he began publishing a series of guidebooks known as Gayot Guides. The guidebooks rate restaurants on a 20-point scale (based on the system of grading students in France). The Gayot Guide discusses restaurants deemed in the top 40 in the United States. They have been touted as an alternative to the Michelin Guide, Reviews discuss décor, service, ambience and wine lists although these topics do not affect a restaurant's overall score. Gayot reviews are biased in favor of French cuisine.