Worldwide celebration of French gastronomy kicks off in NZ

Goût de France / Good France

a dinner to celebrate gastronomy worldwide

On Thursday 19 March, 2015, in 150 countries, restaurants and French embassies will present 1500 menus to celebrate France’s gastronomy by inviting the public and special guests to enjoy a “French dinner”. The event will pay tribute to a vibrant, open and innovative cuisine, while remaining true to its values of sharing, conviviality and environmental responsibility.

In Wellington, the ambassador of France to New Zealand, H.E. Mrs Florence Jeanblanc-Risler will host a gala dinner at the residence of France where French chef Fabien Le Gall will present an exceptional menu of gastronomic dishes, beginning with a traditional French apéritif through to a luxurious dessert.

With over 17 years of experience in fine-dining and Michelin star restaurants worldwide, Chef Le Gall’s menu will represent the epitomy of « la gastronomie française » emphasizing a cuisine based on fresh, seasonal and local products « that has evolved towards lightness in harmony with its environment » in the words of award-winning French chef Alain Ducasse.

Ambassador Florence Jeanblanc-Risler expresses her delight at hosting the New Zealand leg of this worldwide event: « New Zealanders have long been fond enthusiasts of our French cuisine and in that way, we share the same passion for quality, excellence and refinement. With the wide selection of beautiful produce New Zealand has to offer, we are spoilt to be combining our tradition with the kiwi flavours. New Zealand will be kicking off the Good France project in great style!»

Sharing the French Tradition

This gastronomic journey is a perfect illustration of two important aspects of French culture: promoting local specialties and openness to the outside world. To do so, Good France was inspired from Auguste Escoffier’s “Epicurean Diners” started in 1912 and which consisted in one day, one menu, served in cities around the world.

Over a century later, the event will also mark the first concrete demonstration of French cuisine being listed in UNESCO’s “Intangible Cultural Heritage of Humanity” category, and will highlight its influence on the world. A French gastronomic meal involves good, finely prepared terroir and seasonal products, special attention to the wine/dish combinations and an attractive table setting. This lively ritual is passed down from generation to generation as an intrinsic part of French culture.

As highlighted by Mr Laurent Fabius, French Minister of Foreign Affairs and International Development: « Gastronomy is integral to our identity. […] The Gastronomic meal of the French has been on the UNESCO World Heritage list since 2010, but it is a heritage that should not simply be contemplated, glorified and savoured; it is a heritage that should be built upon and showcased ».

The Goût de France/Good France project is being organised on the initiative of French chef Alain Ducasse and the French Ministry of Foreign Affairs and International Development.

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