Goût de France / Good France: A One-of-a-kind and unique opportunity to savor France [fr]
Goût de France / Good France will celebrate French gastronomy in various locations worldwide on March 19, 2015.
Over 1000 Chefs on all five continents are expected to join the event on the eve of spring.
Dinners served simultaneously in participating restaurants will honor the merits of French cuisine, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine.
On Thursday, March 19, over 1000 Chefs around the world will invite the public to celebrate French cuisine.
« Goût de France/ Good of France », a project organized by Alain Ducasse in collaboration with the Ministry of Foreign Affairs and International Development, will pay homage to the dynamism, innovation, and influence of French cuisine, which in 2010 was appointed to the « Intangible Cultural Heritage of Humanity » list by UNESCO.
The event is inspired by « Dîners d’Épicure » (Epicurean Dinners) launched by Auguste Escoffier in 1912, in which one menu was served, the same day, around the world.
In the United States 2015, 46 restaurants were selected to participate. In Florida, three restaurants will join: Café Largo, Chez Boët, and Le Lafayette.
Each restaurant has created a menu including a French aperitif, a cold starter, a hot starter, a fish or shellfish dish, a meat or poultry dish, a French cheese “plateau” or cheeseboard, a chocolate dessert, pairing with a selection of French wines and digestives.
The participating restaurants in Florida
- At “Café Largo”, in Largo, Florida, Chef Dominique Christini will serve a mousseline of “foie gras” on brioche, scallops dusted with pistachio, American Red Snapper with fennel, Colorado lamb loin with rosemary, Vermont organic goat cheese, and baked Oregon pears caramelized.
-* At “Chez Boët” in Naples, Florida, gourmet lovers will enjoy pork and duck rillettes, followed by a wild mushroom cocotte. A fish bouillabaisse followed by a Kobe beef bourguignon will be served as well. Chef Lisa Boët prepared also a brick crepe with a Fourme d’Ambert and caramelized apples. A chocolate mousse with Grand Marnier Chantilly cream will be your dessert for this special occasion.
- Chef Sébastien Maillard’s menu at Le Lafayette, located also in Naples, Florida, will include a pink grapefruit, avocado and crab cold starter and a veal sweetbread casserole cooked with Arcadia sugar cane for the hot starter. A halibut infused with vanilla sauce or a tournedos Rossini with fresh peas await you as well. For the cheese dish, the Chef has prepared a crème de Savarin in a spiced bread hamburger followed by a white chocolate, iced nougat with pistachio cream for dessert. Bon appétit !
- Face - Chef: Michel Thomann in Hollywood, Florida,
- Maison Blanche - Chef: Jose Martinez at Longboat key, Florida.