The Goût de / Good France initiative is organized by Alain Ducasse and the Ministry of Foreign Affairs and International Development.
During the project’s presentation, Minister of Foreign Affairs and International Development, 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, gloried and savored; 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) in 1912 –featuring the same menu, the same day, in several world cities and aimed at as many diners as possible, Goût de France/Good France borrows that beautiful idea to involve restaurants around the world.
Each chef and restaurant will offer a “French-style” menu which includes a traditional French apéritif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese (or cheeseboard), a chocolate dessert, French wines and after-dinner liqueurs, while remaining free to highlight their own culinary traditions and cultures.
From bistros to 5-star restaurants, the cuisine will be accessible to all and based on fresh, seasonal and local products, with lower levels of fat, sugar, salt and protein.
The menu’s price will be at the restaurant’s discretion and they are all encouraged to donate 5% of proceeds to a local NGO promoting health and the environment.
A GASTRONOMIC JOURNEY France has invited the world to a savory journey, bringing together more than 1500 chefs from around the world who will use the French culinary knowhow to express their talent and expertise through 1500 menus. All participating restaurants are now present on
www.goodfrance.com website. Visitors to the site can find the participating restaurants in their city & country and book directly at the restaurant of their choice. 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.
The Goût de France/Good France initiative is being organized by Alain Ducasse and the Ministry of Foreign Affairs and International Development.
California
2 French Chicks- Agora Hills
Bouchon- Yountville
Cafe de la Presse- San Francisco
Church & State- Los Angeles
On Sunset @ Luxe Sunset Boulevard Hotel- Los Angeles
Restaurant Tapenade- La Jolla
State Fare Bar & Kitchen- Rancho Mirage
Zola- Palo Alto
Colorado
Jaja Bistro- Littleton
Le Central- Denver
Florida
Cafe Largo- Largo
Chez Boet- Naples
Face- Hollywood
Le Lafayette- Naples
Maison Blanche- Longboat Key
Illinois
Bistronomic- Chicago
Cafe des Architectes- Chicago
Chez Moi- Chicago
Cyrano's Farm Kitchen- Chicago
Les Nomades- Chicago
Troquet River North- Chicago
Massachusetts
La Voile- Boston
Nebraska
Le Voltaire Restaurant- Omaha
Nevada
MiX in Las Vegas- Las Vegas
New Mexico
L'olivier- Santa Fe
New York
Atrium Dumbo- Brooklyn
Benoit New York- New York City
Bouley- New York City
CORE: Club- New York City
Gaby Brasserie Francaise- New York City
Ladurée - New York City
L'ecole (Restaraunt de International Culinary Center)- New York City
Madison Bistro- New York City
OCabanon- New York City
Provence en Boite- Brooklyn
Racines NY- New York City
Tessa- New York City
Texas
Artisans Restaurant- Houston, Texas
Bistro Vatel- San Antonio
Cadot Restaurant- Dallas
Kris Bistro- Houston
Saint-Emilion- Fort Worth
Vermont
Chef's Table at New England Culinary Institute- Montpelier
Washington
Hommage- Seattle
Washington, DC
Ici Urban Bistro
Wisconsin
Bartolotta's Lake Park- Milwaukee
