Goût de France / Good France - 2016
EDITORIAL BY LAURENT FABIUS
Minister of Foreign Affairs and International Development
The Goût de France / Good France event unites chefs from all horizons and from around the world on the same evening, with one shared goal: celebrating the excellence and creativity of French gastronomy.
Following the great success of the first event last year, I decided to repeat the experience in 2016. It will contribute to France’s outreach.
On 21 March 2016, more than 1,500 restaurants around the world will participate in the event. Our ambassadors, who were mobilized last year too, will once again host Goût de France dinners.
This time, regional Prefects have also been asked to take part in the adventure. We also want to promote French chefs working in our regions – particularly rising young stars – and showcase our regional culinary traditions.
Gastronomy is part of France’s heritage and our identity, as was demonstrated by UNESCO in 2010 when it incorporated the “gastronomic meal of the French” into the intangible cultural heritage of humanity. Gastronomy contributes significantly to our country’s image abroad and to our attractiveness, with almost a third of foreign tourist visitors saying that our food and wine was what most drew them to us.
Our gastronomy is a pillar of our heritage and a remarkable ambassador for France, and should therefore be defended, supported and promoted. I have decided that the Quai d’Orsay should play a full role in that task, as France’s influence works on many levels. Our diplomacy is comprehensive and must work across the board.
With this second Goût de France event, we invite the world to savor the taste of France.
See you on 21 March!
EDITORIAL BY THE CHEF ALAIN DUCASSE
On 21 March, we will be wishing the whole world bon appétit ! The fact that we are able, for the second year running, to organize the Goût de France / Good France event, is largely down to the effective commitment of the French ministry of Foreign affairs and international development.
But it is also down to the initiative getting through to the widest public, across borders and cultures. We called upon chefs around the world who see themselves as working in the French culinary tradition, and they have committed to this event.
We called upon all connoisseurs of great food – and they answered our call. Better still, this second edition of the event will count even more countries and participating restaurants.
That is the great success of this initiative, proving that French cuisine is borne by a powerful dynamic, because it speaks a language of generosity and humanism. The world needs this appetite for happiness.
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