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Goût de France Good France Mar 7, 2018 @ 17:36

Find out the 18 chefs joining French food fest in PH

The French Embassy to the Philippines is urging more Filipinos to take part in the annual Goût de France / Good France, largest French dinner in the world, on March 21 to reserve seats in one of the 18 restaurants selected for its 2018 celebration.

Goût de France / Good France, now on its 4th edition, was launched in 2015 by the French Ministry of Foreign Affairs and French chef Alain Ducasse to promote French gastronomy and culture worldwide.

The concept was inspired by Auguste Escoffier’s Epicurean Dinners: to serve the same menu, on the same day, in several world cities, for as many guests as possible.

Eighteen chefs from the Philippines have been selected by an international committee led by Alain Ducasse to join 3,000 other chefs from all over the world to serve a special French menu in their respective establishments on March 21, 2018.

The proposed menu is composed of a traditional French aperitif with finger food, a starter, one or two main courses, a cheese platter, and a dessert, all accompanied by French wines and spirits.

The number of participating chefs in the Philippines continues to grow from six chefs in 2015 to 18 this year. Selected were the following:

· Michel Herbert (Le Bistro d’Agathe)

· Jessie Sincioco (Chef Jessie Rockwell Club)

· Katrina Kuhn-Alcantara (CDP Global Table)

· David Olyver Virrey (Eiffel Kubo)

· Victor Magasaysay (Elbert’s Steak Room)

· Martin Kaspar (L’Entrecôte)

· Michael Schauss (Gourmet Bar – Novotel Manila Araneta Center)

· Kevin Endaya (Lemuria)

· Lilja Robert (Maria Luisa’s Garden Room)

· Gilles Généaux (La Mère Poulard Manila)

· Dino Ferrari (Paris Délice)

· Michael Aspiras (Le Petit Soufflé)

· Justin Baradas (Restaurant 101)

· Marc Aubry (Sagana Epicerie and Bistro)

· Jonathan Bouthiaux (Samira)

· Julien Cosse (Spiral Manila – Sofitel Philippine Plaza Manila)

· Pierre Cornelis (Vatel Restaurant Manila)

· Richard Amado (La Vie Parisienne, Cebu City)

n an interview with French Ambassador to the Philippines Nicolas Galey, he told reporters that France government was bringing the event in the Philippines to let Filipinos know they could access French cuisine, listed among UNESCO’s Intangible Cultural Heritage, even when not in Paris.

“This operation, one of the objectives is to make people aware that French cuisine is accessible, of course not everybody can make these kind of dishes, but we have our chefs for that,” he said.



 

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