Organized by French embassies in over 150 countries across the globe, Goût de France/Good France aims to celebrate French cuisine, its traditions, and its values during a grand gastronomic evening on Mar. 21, all over the world.

The concept is inspired by the Epicurean Dinners. On Mar. 21, each participating chef will serve a traditional French menu (following the order of starter, main course, cheeses, and dessert, accompanied by French wines and spirits) in their respective restaurants. These menus must demonstrate the richness of French gastronomy and may highlight local culinary traditions and ingredients in the Philippines.

Goût de France/Good France was first launched by the French Ministry of Foreign Affairs and French chef Alain Ducasse in 2015, following the inclusion of the “Gastronomic Meal of the French” on the UNESCO World Intangible Heritage list. The event also recognizes the close links between French gastronomy and tourism. This year, Goût de France/Good France spotlights the French southern region of Provence.

This year’s edition also dedicates a particular focus on responsible cuisine. Following France’s commitment to the fight against climate change and for environmental sustainability, participating chefs are encouraged to offer planet-friendly menus with dishes using less fat, sugar, and salt, expressing greater concern for good food and respect for the planet’s resources.

WHO WILL BE PARTICIPATING?

Twenty-seven chefs in the Philippines will join 5,000 colleagues all over the world in this culinary festival by offering exceptional French menus to the public at their respective establishments.

  • Jacq Tan of Apero and Duck & Buvette
  • Ariel Manuel of Bistro Manuel
  • Didier Derouet of Café Adriana by Hill Station (Baguio City)
  • Gene Gonzalez of Café Ysabel
  • Konrad Walter of The Manila Hotel’s Champagne Room
  • Vicky Pacheco of Chateau 1771
  • Jessie Sincioco of Chef Jessie Rockwell Club
  • David Olyver Virrey of Eiffel Kubo (Malaybalay City)
  • Armand Lafare of Element Boutique Hotel
  • Martin Kaspar of L’Entrecôte Manila
  • Bruno Tirel of L’Epicerie Gourmande
  • Waya Araos-Wijangco of Gourmet Gypsy Art Café
  • Robert Lilja of Maria Luisa’s Garden Room
  • Clément Damotte of La Mère Poulard Manila
  • John Louie Gonzaga of Milagritos Restaurant of TRYP  Hotel by Wyndham
  • Hervé Clair of Raffles Makati’s Mirèio
  • Trish Panlilio of Mulberry Door
  • Glenda Maupin of Petit Bistro
  • Justin Baradas of Enderun Colleges’ Restaurant 101
  • Marc Aubry of Sagana French Bistro
  • Jonathan Bouthiaux of Anya Resort Tagaytay’s Samira
  • Cocoy Ventura of SGD Coffee Roastery
  • Julien Cossé of Sofitel Philippine Plaza Manila’s Spiral Manila
  • Patrice Freuslon of Tauro Pintxos, Tapas, Wine Bar
  • Menoy Gimenez of Tito Chef Restaurant
  • Pierre Cornelis of Vatel Restaurant Manila
  • Richard Amado of La Vie Parisienne and La Vie in the Sky (Cebu City)

“Goût de France / Good France in the Philippines has grown remarkably since we first organized it with six participating chefs in 2015. This year, we count 27 chefs of different nationalities, diverse professional backgrounds, and based in various parts of the archipelago,” French Ambassador Nicolas Galey said.

Counting eight new participants compared to 2018, this year’s roster of participants represents haute cuisine, bistros, culinary schools, and hotels and resorts.

“The gastronomic meal of the French was recognized by UNESCO for the careful and precise technique in preparing each of its courses, and most certainly for the values it represents such as the values of sharing, conviviality, and enjoying a meal amid the company of friends and loved ones,” he added.

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