1,300 chefs around the world gear up to celebrate Good France

Tuesday, 10 March 2015 00:03 - - {{hitsCtrl.values.hits}}

By Sarah Hannan France is a dream destination for many travellers and as a travel enthusiast the first thing on my travel itinerary would be trying out the local cuisine. What if you have the luxury of trying these cuisines in your homeland? 1,300 chefs around the world will prepare 1,300 different menus of French cuisine on Thursday, 19 March, offering more than 1,300 dinners to celebrate France’s gastronomy by inviting the public to share a French dinner. Over 1,300 chefs worldwide have chosen to participate enthusiastically in the first Good France event, including bistros, brasseries, and restaurants serving contemporary or haute cuisine: over 1,300 establishments have signed up for this great international celebration of gastronomy. Adding Sri Lanka to the equation Café Française Colombo and Waters Edge Battarmulla too will take part in this first-ever international experience. On this account, it has been responsible for foreign trade and tourism promotion since April 2014. Gastronomy is a significant aspect of foreign trade and French tourism, as well as a considerable asset in terms of France’s attractiveness: one third of foreign tourists mention food and wine as reasons for choosing to visit France. It is a central element of French culture and heritage, as recognised by UNESCO, and also contributes to France’s influence, through its wealth and diversity. Good France The Good France initiative is organised by the Ministry of Foreign Affairs and International Development and Alain Ducasse commenting on the project noted: “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 dÉpicure (Epicurean Dinners) initiative the same menu, the same day, in several world cities and aimed at as many diners as possible – in 1912, Good France re-produces 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 digestive, while remaining free to highlight their own culinary traditions and cultures. 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. 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, organising dinners at the Ambassadors’ residences. An international committee of chefs Restaurants from around the world, from bistros to those serving haute cuisine, were invited to apply by submitting a menu that promoted French gastronomy: cuisine that uses fresh, seasonal and local products; uses less fat, sugar and salt; promotes “eating well” and the environment; and gives prominence to vegetables. An international committee of chefs, chaired by Alain Ducasse and bringing together around forty renowned international 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) and Guy Savoy (France); approved the list of participating chefs on the basis of the coherence and quality of their proposed menus. For further details visit http://int.rendezvousenfrance.com/en/events.