PRESS RELEASE – On 19 March 2015, a thousand chefs on five continents will at once be preparing a French meal.
In one dinner, chefs and diners will celebrate the excellence, diversity and modernity of France’s gastronomy.
This project is supported by the French Ministry of Foreign Affairs and International Development and by chef Alain Ducasse. It is a unique opportunity to enjoy and share the taste of France through a festive event on an international scale.
The dinner will involve the creation of a menu to showcase French gastronomy, with chefs being free to adapt their offers to their own markets and quality products.
A COMMON GUIDELINE
Participating restaurants are invited to be as creative as possible, while respecting a sequence of courses:
• A traditional apéritif :
– Champagne and gougères (stuffed or not)
– Iced Cognac with foie gras
• A cold appetizer
• A hot appetizer
• A fish or shellfish based course
• A meat or poultry based course
• One or a selection of French cheese(s)
• A chocolate dessert
• A selection of French wines
• A French liqueur
Each menu will highlight a cuisine using less fat, sugar and salt, with great concern for “good food” and the environment.
The price of the menu is at the restaurant’s discretion and each participant commits to donating 5% of sales to a local NGO working in the health and environment sectors.
HOW TO PARTICIPATE
Registration opens on 4 November on the site www.goodfrance.com.
Registration can be carried out in two phases: provision of restaurant details and then proposal of the menu.
Registration closing date: 15 December 2014.
A Committee of International Chefs, chaired by Alain Ducasse, will validate applications and present participating restaurants on 15 January 2015.
The Goût de France / Good France project is a unique opportunity to participate in a global food event.
Participants will enjoy an international promotional plan, implemented across all media by the Goût de France / Good France communication team, by French embassies abroad, by prestigious partners and major media outlets