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.
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