Lifestyle

GOUT DE FRANCE / GOOD FRANCE

Gout de France

GOUT DE FRANCE / GOOD FRANCE

Goût de / Good France will celebrate French gastronomy in various locations worldwide on March 19, 2015. Over a 1 000 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.

Gout de France_logo_enIn 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, Goût de/Good France takes the idea further, bringing all categories of restaurants together globally. This international event, taking place on March 19,2015, 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.

Gout de France

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.