For the third consecutive year this spring, on March 21, 2017, Goût de France/Good France will bring together over 2,000 chefs on five continents to celebrate French gastronomy. In each participating restaurant, this event, which will take the form of a dinner, will pay tribute to the excellence of French cuisine, its capacity for innovation, and the values that it represents: sharing, pleasure, and a respect for good food, good company, and the environment.
Goût de / Good France, an initiative of the French Ministry of Foreign Affairs and of International Development, will celebrate French cuisine and its values of sharing in various locations worldwide on March 21, 2017. A total of 2,000 chefs on all five continents are expected to join the event on the eve of spring. From haute cuisine to fine-dining bistros, chefs from all over the world are invited to participate in this great celebratory event.
During the Goût de/Good France event, an international communication is made available to participating chefs, in an effort to promote their dishes, and their savoir faire, all over the world with active support from French embassies, Atout France and media partners, France Media Monde, and TV5 Monde.
Participating in Goût de France/Good France 2017 means:
Gaining a label of excellence, thanks to a selection by the Chef Committee;
Belonging to an international community of more than 2,500 chefs;
Spreading French culinary heritage;
Increasing your visibility among French and international clientele;
Increasing your overall restaurant audience and attendance.
Before the event, each chef will receive one sticker and two posters Goût de/Good France to promote the action in their restaurant.
INDICATIONS: A UNIQUE OPPORTUNITY TO SAVOUR FRANCE YOUR MENU
Each menu adds value to the diversity of French gastronomy, as chefs will have the freedom to integrate quality produce from their own country to their menu proposals. For this new Good France edition, your menu will revolve around one receipe inspired from the French "savoir-faire".
ONE GUIDELINE FOR ALL
to follow one meal sequence:
A traditional French appetizer Starter
A selection of French cheeses
French wines and champagnes*
*Two desserts could be served if the chefs feel they are unable to offer high-quality French cheeses.
Menus will emphasize vegetables to represent the values of healthy eating by reducing fat, sugar, and salt content, as well as the values of environmental responsibility.
PRICING / DONATIONS
Menu pricing will be at the restaurants’ discretion. It is suggested that each participant donate 5% of their proceeds to a charity of their choice, working towards respecting health and the environment.