Goût de / Good France
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 pay 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.
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.”
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)…
In Trinidad and Tobago, French Gastronomy will be celebrated during a special dinner on March 19th at Zazou Bistro Moderne, located in the Country Club of Port of Spain. French chef Pierre-Yves le Bihan, who has been working in Trinidad for years, will share his most delightful dishes to his guests, in the presence of new French Ambassador, his Excellency Hédi Picquart.
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.