Goose Foie Gras ~ Smoked Trout Paté
Warm Goat Cheese Timbale ~ Seasonal Greens
Herbed Pork Loin ~ Cranberry Chutney ~ Oven roasted Vegetables and Potatoes
Cheeses and Salad
Apple Hazelnut Torte ~ Calvados Cream
~ ~ ~
1985 Blanc de Noir ~ Domaine Ste Michelle
1990 Cuvée Palmes d’Or Brut ~ Nicolas Feuillatte
2013 Vacqueyras Blanc ~ Vignoble Alain Ignace
2008 Gaillac ~ Conseil des Échansons de France ~ Château Labastidié
Fine Blanche de Gigondas ~ Eau de Vie de Vin ~ Gigondas Lacave
GOUT DE FRANCE / GOOD FRANCE, MARCH 19, 2015,
A ONE-OF-A-KIND/ UNIQUE OPPORTUNITY TO SAVOR FRANCE
“Talking about cuisine — French cuisine
— is also talking about joie de vivre, delicacy, optimism, and pleasure
— ideas that are all crucial to the image of France.” Alain Ducasse
Goût de / Good France will celebrate French gastronomy in various locations worldwide on March 19, 2015. A total of 1300 chefs on all five continents are expected to join the event on the eve 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 Dînersd’Épicure (Epicurean Diners): one day, one menu, served in cities around the world, to as many guests as possible. In 2015, Goût de/Good France takes the idea further, bringing all categories of restaurants together globally. This event will mark the first concrete demonstration of French cuisine’s recent listing in the “Intangible Cultural Heritage of Humanity” category by UNESCO, and its influence on the world.
From fine dining to quality bistro food, in an effort to highlight diversity, all chefs are invited to participate in this great event by registering online, at the Goût de/Good France website, until December 20, 2014.
Goût de/Good France’s objectives are to:
PROMOTE FRENCH TOURISM — in an effort to promote France, this one of a kind diner will take advantage of international visibility, and aim to send a strong message to the world, through dynamic and creative chefs.
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.
During the Goût de/Good France event, an international communication plan will be made available to participating chefs in an effort to promote their dishes, and their savoir faire, all over the world with active support from French embassies and Atout France.