Dining responsibly the French way

Chef Dubreau (third from left) putting the finishing touches to a dish with Le Cordon Bleu students.

THE annual Goût de France/Good France initiative has become a much-anticipated event every March.

Inspired by the “Dîners d’Épicure” of 1912, the project saw both chefs and diners celebrate the occasion across 150 countries through a series of spectacular dinners held at some 3,000 restaurants worldwide.