France invites you to its table in Vancouver: March 21st 2017 #GoodFrance
For the third consecutive year, over 2000 restaurants in 150 countries participated in the Goût de/Good France event to celebrate French gastronomy. This event, orchestrated by the French Ministry of Foreign Affairs and International Development and chef Alain Ducasse, is inspired by Auguste Escoffier, who launched the “Dîners d’Épicure” (Epicurean Dinners) initiative in 1912: the same menu, on the same day, in several world cities, for as many guests as possible.
Chefs from all over the world cooked a dinner to pay tribute to the excellence of French cuisine and its capacity to innovate and unite people around the common values of sharing and enjoyment in a planet-friendly and healthy way.
The aim is to showcase the French lifestyle, regional products and, more broadly, to promote France as a tourist destination worldwide. A third of tourists have in fact said they visit France to enjoy its cuisine, including the “gastronomic meal of the French” inscribed on UNESCO’s list of Intangible Cultural Heritage of Humanity.
Participating in the Goût de/Good France event means:
- obtaining a label of excellence following selection by a Committee of Chefs;
- belonging to an international community of over 2,500 chefs;
- promoting the visibility of France’s culinary heritage;
- highlighting that visibility among clients in France and abroad;
- increasing the restaurant’s activity ratio.
Goût de/Good France benefits from an international promotional campaign enabling all participating chefs to showcase their cuisine and expertise with the active support of French embassies, Atout France and media partners, France Médias Monde, TV5 Monde and JCDecaux.
The Good France social networks will spotlight the chefs: The Good France Facebook, Twitter and Instagram pages are updated daily to ensure maximum visibility for participants. Postings by participating chefs will be shared regularly.
In Vancouver, three restaurants participated: Le Crocodile, Bistrot Pastis et Save On Meats.
- Starter: corn cream with coco flakes and diced scallops
- Fish: French cod filet with its truffles velouté sauce
- Meat: venison duo and duck strips and its two sauces
- Cheese: Selection from France
- Desert: champagne sorbet ice cream and the traditional Paris Brest
- Starter: Foie Gras Parfait Profiterole / Duck Salad: house smoked duck breast, pickled strawberries, frieze, toasted brioche
- Fish: Sole Normande: sole filet, seafood medley, button mushrooms, cream sauce
- Meat: Lamb Navarin “Printanier”: braised lamb shoulder, spring vegetables, roasted potatoes, braising jus
- Cheese: camembert le rustique, le bleu de laqueuille, tome de savoie mulled wine gel, whole grain mustard, crostini
- Desert: creme caramel: egg custard, caramel sauce, mixed berries, chantilly
Save-OnMeats for Greasy Spoon series with guest Chef Alison Ramage
- Starter: Tart Flambée - caramelized onions, mustard and munster cream + kale & escarole salad + potato crisp
- Main: Choucroute Garnie - smoked sausage + Reisling fermented cabbage + Spaetzle + brown butter cream
- Cheese: Elderflower tome pere antoine ice cream
- Desert: Alsatian Strudel with apples + butter flakey pastry
Funds raised by the Greasy Spoon Diner series support A Better Life Foundation (ABLF), which aims to empower those who are struggling with addictions and mental illness. By providing food security, education and employment training ABLF supports individuals, while strengthening the quality of community life in the Downtown Eastside. A Better Life Foundation also supports the ongoing Being Hungry Sucks campaign.
Current media coverage
- Richard Wolak, CKNW’s Food Glorious Food. March 8th, 2017. Listen to the podcast.
- Craig Takeushi, Le Crocodile joined by two more Vancouver restaurants for Good France dining event this year, the Georgia Straight. March 8th, 2017.
- Scout Magazine, Chef Alison Ramage’s French-Themed ‘Greasy Spoon’ Feast Set For Mar. 21. March 10th, 2017.
- Cathy Browne, MyVanCity, Chefs sine at Good France. 24 mars, 2017.
Watch the Chefs share some of the event’s recipes and their food memories on our Youtube page.
Find all pictures on our Facebook page.