Goût de/Good France 2016, a Grand Success

Published on November 17, 2016
  • Légumes en croûte

    Légumes en croûte

    © Good France - Pierre Monetta

  • Blanquette de veau aux girolle

    Blanquette de veau aux girolle

    © Good France - Pierre Monetta

Goût de/Good France 2016, a Grand Success

150,000 guests around a French dinner tables in 1,715 restaurants and 150 embassies on five continents: for the second year in a row, the success of Goût de/Good France was confirmed in 2016.

Putting the spotlight on recipes inspired by French savoir-faire, chefs participating in the March 21, 2016 event offered a real meal "à la française."

On the menu: an apéritif with an assortment of canapés, an appetiver, at least one main entrée, cheese, and dessert, all accompanied by French wine and champagne. Chefs from bistros, brasseries, and gourmet restaurants alike had the freedom to highlight their own unique culinary cultures. 

A First on the Ocean 

For the first time in 2016, Goût de/Good France was also celebrated on oceans and seas across the world. Special dinners were served aboard French cruise company Ponant's boats in the Grenadines, in Manilla in the Philippines, in Belém in Brazil, and from Sao Vicente to Cap Vert. 

UNESCO

In New York, 45 guests were invited to a dinner prepared by five city chefs, including the double-Michelin-starred Daniel Boulud. The dinner featured wines from three UNESCO World Heritage Site French vineyards (Bourgogne and Champagne in 2015, and Saint Emilion in 1999), led by wine growers from each of the regions. 

Chefs in the Making

In Germany, nine mini-chefs between the ages of 10 and 11 cooked alongside Wildfried Bacquart, the kitchen chef at the French Embassy in Berlin. The group also made mini-pastries, which were then served to Goût de France dinner guests ast the embassy. 

These are just a few of the many examples that demonstrate the success of Goût de France/Good France 2016, organized at the initiative of the Ministry of Foreign Affairs and International Development and chef Alain Ducasse. 

We can safely say mission accomplished, having celebrated - for a second time - French art de vivre in all its richness and diversity, at the four corners of the world.  


Download 2016 press release (French)