On Thursday, 19 March 2015, all around the world, restaurants will offer more than 1300 dinners to celebrate France’s gastronomy by inviting the public to share a “French dinner”. In each participating restaurant, the event will render homage to a vibrant, open and innovative cuisine, while remaining true to its values of sharing, pleasure, and respect for good food, and for the planet. This first Goût de France/Good France event has already proved successful, with more participants than anticipated.
The Goût de / Good France initiative is being organized by Alain Ducasse and the Ministry of Foreign Affairs and International Development.
During the project’s presentation, Laurent Fabius said: “France’s heritage is its cuisine, its wines, (…). The Gastronomic meal of the French has been on the UNESCO World Heritage list since 2010, but it is a heritage that should not simply be contemplated, glorified and savoured; it is a heritage that should be built upon and showcased.”
In the words of Alain Ducasse: “French cuisine is the interpreter of a cuisine that has evolved towards lightness in harmony with its environment… The common point of this event is generosity, sharing and the love of what is beautiful and tastes good. It will be a delightful interlude and an opportunity to celebrate French cuisine worldwide.”
Inspired by Auguste Escoffier, who launched the “Dîners d’Épicure” (Epicurean Dinners) initiative – the same menu, the same day, in several world cities and aimed at as many diners as possible – in 1912, Goût de / Good France reproduces that beautiful idea with the desire to involve restaurants all around the world.
Each chef will offer a “French-style” menu in their restaurant with a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese (or cheeseboard), a chocolate dessert, French wines and digestifs, while remaining free to highlight their own culinary traditions and cultures.
Get ready for #GoodFrance on March 19th… More than 1,000 chefs on all 5 continents!
The cuisine will be accessible to all, from bistros through to exceptional restaurants, and based on fresh, seasonal and local products with lower levels of fat, sugar, salt and protein.
The menu’s price is at the restaurant’s discretion, and they are all encouraged to donate 5% of proceeds to a local NGO promoting health and the environment.
France has invited the world to a savory journey, bringing together more than 1300 chefs from around the world who will use the French culinary know how to express their talent and expertise through 1300 menus.
All participating restaurants are now present on www.good-france.com website. Visitors to the site can find the participating restaurants in their city & country and book directly at the restaurant of their choice.
The “blanquette de veau” French people’s favorite dish? Maybe one of the chefs will cook it on March 19th 2015 #GoodFrance photo credits: Pierre Monetta
Many chefs have already posted their menu on Good France, so that diners can fantasize about the dinner they will savor on March 19.
AN INTERNATIONAL COMMITTEE OF CHEFS
Eateries around the world – from haute cuisine restaurants to bistros – were invited to apply on the www.goodfrance.com website, proposing a menu that showcases France’s culinary traditions.
An international selection committee of chefs, chaired by Alain Ducasse, has approved the list of participating chefs, including Paul Bocuse (France), Raymond Blanc (United Kingdom), Thomas Keller (United States), Kiyomi Mikuni (Japan), Paul Pairet (China), Joël Robuchon (France), Nadia Santini (Italy), Guy Savoy (France)…
A UNIQUE OPPORTUNITY TO ENJOY AND SHARE THE TASTE OF FRANCE
This gastronomic journey is a perfect illustration of two important aspects of French culture: promoting local specialties and openness to the outside world. It will be an opportunity to share values with as many people as possible, that are dear to, and ardently defended by the French people: conviviality and respect for our planet and its resources. And, most importantly, to share a moment of pleasure. Now, more than ever, gastronomy is a beacon of French culture. It is a genuine pull factor for 60% of tourists visiting the country.
In addition to the participating restaurants, the French embassies will also be taking part in the event, organizing dinners at the Ambassadors’ residences. “This will be a perfect demonstration the Gastronomic Meal of the French listed by UNESCO as a World Cultural Heritage”, said Laurent Fabius. “It is also a way to make France more attractive as a destination”, added Alain Ducasse.
