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Four restaurants in Romania take part in the Gout de France event this year
Three restaurants in Bucharest and one in Timisoara take part in the operation ‘ Gout de France/Good France’ on 21 March, informs a press release of the French Embassy to Romania.
The event ‘ Gout de France’ is organised at the initiative of the famous Alain Ducasse and the ministry of foreign affairs and international development, to put to value the French living style, the specific products of certain areas and to put to value France as a touristic destination.
The operation ‘Gout de France/Good France’ is part of the series of events reunited in the touristic cultural programme ‘ Le Grand Tour’.
The 1,500 restaurants in the five corners of the world, including the ones in Romania which will take part in ‘ Gout de France/Good France’ on 21 March were announced in the press release delivered by Laurent Fabius, minister of foreign affairs and international development and chef Alain Ducasse.
Each chef from the four restaurants proposed a menu which covers the following dishes: hors d-oeuvres, canapés, main dishes, cheeses, dessert, wines, and French champagne.
Getting inspiration from Auguste Escoffier who initiated in 1912 ‘ The dinners of Epicure’ – the same menu, the same day, in several cities in the world, and for the largest number of guests – ‘Gout de France/Good France’takes this idea with the desire to associate restaurants from the four corners of the world.
Over 1,000 chefs from the five corners of the world will bring 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 prove to use little fat, little salt and sugar with special attention to healthy food and the environment.
The price of the menu is at the discretion of the restaurant and each of them will donate 5% of the sales to a local NGO which works for the respect of health and the environment. Besides the participation of the restaurants, the French embassies in the world will organise a special dinner at the ambassadors’ residence.
An international committee of selection made up of several chefs validated the list of participants. These specialists had the mission to evaluate the coherence and the quality of the menus proposed by each participating restaurant in his geographical area.
