Good France - March 2017 - a celebration of Gastronomy [fr]
For the third consecutive year, Goût de France / Good France will celebrate French gastronomy in various locations worldwide, on Spring day - 21st March 2017.
Over 2000 chefs on all five continents are expected to join the event on the day of Spring. Dinners served simultaneously in participating restaurants will honour the merits of French cuisine, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine.
In 1912, Auguste Escoffier started Les Dîners d’Épicure (Epicurean Diners): one day, one menu, served in cities around the world, to as many guests as possible.
In 2015, the first edition of Goût de/Good France took the idea further, bringing all categories of restaurants together globally. The second edition of this international event, taking place on 21st March, 2016, will mark, once again, the concrete demonstration of French cuisine’s recent listing in the “Intangible Cultural Heritage of Humanity” category by UNESCO, and its influence on the world.
Goût de/Good France’s objectives are to:
1- Promote French tourism — in an effort to promote France, this one of a kind dinner will take advantage of international visibility, and aim to send a strong message to the world, through dynamic and creative chefs.
2- Carry the colors of French cuisine with pride — it will send messages of strong added values:
The message that French cuisine is contemporary — Traditional French cuisine is not a dominion of the 21st century culinary scene. Participating chefs are encouraged to blend their own culinary culture to that of France, rather than discounting it.
The message that French cuisine is excellence — Healthy, Innovative, and Responsible: In addition to representing the heartiness associated with the pleasures of eating, food also becomes the symbol of France’s positive values. Healthy dishes prepared from fresh, seasonal, and local produce, with low fat, salt, and sugar content;
Meals for everyone, from bistro to gourmet dining.
All chefs are invited to take part in the Good France project by registering on the Goodfrance website until 21st January 2016.
One guideline for all:
A traditional French appetizer
A selection of French cheeses Dessert(s)*
French wines and champagnes
*Two desserts could be served if the chefs feel they are unable to offer high-quality French cheeses.
Menus will emphasize vegetables to represent the values of healthy eating by reducing fat, sugar, and salt content, as well as the values of environmental responsibility.
Pricing / Donations:
Menu pricing will be at the restaurants’ discretion. It is suggested that each participant donate 5% of their proceeds to a charity of their choice, working towards respecting health and the environment.
Contact: Valérie Leveziel d’Arc, Goût de / Good France event coordinator.
Choose your favorite table at a bistro, a brewery, contemporary, or haute cuisine restaurant.
Taste, share, and enjoy diversity at Goût de / Good France on 21st March 2017!
On March 21st 2016, more than 1500 restaurants worldwide have participated in the Goût de France / Good France 2016 edition.
In Nairobi, while chef Gilles Pommier cooked for the Abassador’s guests, food addicts could enjoy the special French-Kenyan menus of three chefs:
Chef Mohsine Korich at Pango at the Fairview (Upper Hill), Chef Anton Gasnier at Soko – Dusit D2 ( Riverside) and Chef Aurélien Serugue at Unicorn - La Table (Kileleshwa).
Discover the photos album of the 2016 edition of Good France here: