First launched in 2015, Goût de France or Good France was initiated by decorated French chef Alain Ducasse and France’s Ministry of Foreign Affairs and International Development as a means of embracing French cuisine as a global diplomatic tool.
In many ways, French gastronomy’s role in the global culinary chain is undisputed – the French are credited with having popularised fine-dining and are also the initiators of the Michelin food guide.
In 2010, Unesco even recognised the gastronomic meal of the French as part of the intangible cultural heritage of humanity.
Since its inception four years ago, Good France, which starts on 21 March, has become the world’s biggest event celebrating French gastronomy, with French restaurants all over the world creating special menus to celebrate the occasion.
This year, the event will feature the participation of 5,000 chefs from all five continents around the globe.
In keeping with sustainability efforts, 2019’s edition will see a focus on more responsible cooking, so chefs across the world have been tasked with producing planet-friendly meals.
In Malaysia, the participation list has never been bigger. This year, 20 restaurants will be part of Good France, including French Feast, DC Restaurant, Entier, Soleil, Nathalie Gourmet Studio, Yeast Bistronomy, Cocott and Au Jardin (in Penang).
“Malaysia is doing great in terms of participation. There are four participating restaurants in Singapore and 19 in Thailand. Malaysia has 20 restaurants. It means that in Malaysia, there’s an ecosystem of French restaurants that are ready to take part in this festival,” says French ambassador to Malaysia HE Frederic Laplanche at the official launch of Good France in Malaysia.
All the participating local restaurants will be putting forth special menus for the occasion, starting from 21 March (with varying end dates). At Yeast Bistronomy, for instance, chef Frank Ruidavet will be cooking up both a Good France lunch menu (RM60++) as well as a dinner menu (RM138++) with highlights including salad gourmande, or shaved foie gras torchon, rhubarb chutney and duck breast with black truffle vinaigrette.
Entier’s chef Masashi Horiuchi meanwhile will be presenting a three-course menu (RM330) and four-course menu (RM360) with star-studded dishes like risotto au homard (lobster with lemak risotto) and hazelnut crème brulee taking centre stage.
At Champignon, a wine pairing menu (RM258) will feature delicate platters like the seared diver scallop with truffled pea puree, streaky bacon and champagne emulsion.
For details, go to my.ambafrance.org/-GOOD-FRANCE-2019-.
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