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Five restaurants in Romania celebrate the French cuisine on 21 March
Five restaurants in Romania - Gargantua in Bucuresti (chef Lucian Horotan), Joseph by Joseph Hadad in Bucuresti (chef Joseph Hadad), Naan Food & Drink Studio in Bucuresti (chef Constantin Neculae), Octopus in Bucuresti (chef Nico Lontras) and Sabres in Timisoara (chef Daian Borcovici)take part in the operation ‚ Gout de France/Good France’ organised on 21 March at the initiative of the famous Alain Ducasse and the ministry for foreign affairs and international development to put into value the French life style, the specific produce of certain areas and to put into value France as a touristic destination.
The operation ‚ Gout de France/Good France’ is part of a series of events reunited in the touristic cultural programme ‚Le Grand Tour’.
The event will put into value the destinations in France, urban or rural territories, the sea shores or the mountain areas, with focus on the cultural, artistic heritage, the sporting activities or personal care.
French tourism is a ‘ national treasure’’; it represents 7% of the GDP and in the domain there are approximately 2 million employees who cannot be relocated.
Nowadays, gastronomy is one of the first criteria quoted as being important for the tourists who choose France (a third of the holidays) and it is a domain which takes part intensely in the promotion of the French culture in the world.
Gout de France/Good France will be again a great instrument in the promotion of tourism in France.
Being inspired by Auguste Escoffier who initiated in 1912 ‚ The diners of Epicure’ – the same menu, the same day, several cities in the world and for the largest number of guests – ‚ Gout de France/Good France’ resumes this beautiful idea with the desire to associate restaurants from the four corners of the world.
Over 1,000 chefs from the five continents will bring a new homage to the excellency of the French cuisine and its values in a specific menu: recipes inspired from the French savoir-faire.
Each recipe must be the proof of a cuisine which uses few fats, little salt and sugar, with special attention for healthy food and the environment.
Besides the participation of the restaurants,the French embassies in the world will organise a special diner at the residences of the ambassadors.