Goût de/Good France was celebrated at Novotel Bengaluru Techpark. Executive Chef Jaideep laid out a special menu celebrating French gastronomy. French wines and spirits – an essential part of the French dinner – was the highlight of this fourth Goût de/Good France event. The first course was The Mangalore Bouillabaisse, seafood from the west coast, with mild spices, chilli and tamarind, The second course was Organic Chicken that was roasted with chanterelles, morels, corn and quinoa that was paired with Saint Clair Pinot Noir followed by the third course of John Dory, seared with variations of garlic, crafish bisque and jamon that was paired with the Wolftrap Chenic Blanc. The fourth course that was served was milk-fed NZ Lamb varation with tomato confit, glazed spring vegetables, lettuce and marrow jus, paired with Little James Basket Press and then came the pre-dessert in the form of single origin 70% chocolate, citrus brulle dome with frosted pistachio and finally the dessert which was spiced fruit, pan-fried brioche with red berry coulis and vanilla ice cream that paired well with a Chandon Brut.
Gout de France pays tribute to 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. It is a way of bringing together 3,000 chefs and 3,000 menus on five continents. On 21 March this year over 3,000 restaurants in 150 countries participated in the Goût de/Good France event to celebrate French gastronomy. This event, orchestrated by the French Ministry for Europe and Foreign Affairs 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.
