Goût de France | Good France unites 2000 chefs and 2000 menus worldwide [fr]
The best of French cuisine with kiwi ingredients
Four New Zealand restaurants will be among 2000 from 150 countries celebrating French gastronomy with March 21’s Goût de France event.
The event aims to showcase the best of French cuisine, and New Zealand chefs have searched far and wide to find the best ingredients the country has to offer, to combine them with French savoir-faire and techniques.
At Auckland restaurant Kazuya, chef Kazuya Yamauchi will be serving Provencal style roasted Lamb, alongside ratatouille and other French classics.
“For me, French cuisine is always in progress,” Mr Yamauchi says.
“Japanese, Italian or any other cuisine has kinds of traditional dishes or techniques. French cuisine also has traditions, but also there are innovative ideas, skills, and creativity for each generation.
“I was influenced a lot by French chefs and techniques.”
Hippopotamus restaurant chef Laurent Loudéac is including New Zealand salmon with citrus, and wild deer from the Southern Alps with a red berry and fern shoot jus among the items on his special menu at the Wellington restaurant.
Mr. Loudéac, “French cuisine has influenced so much of the cuisine around the world today. It’s about combining simple ingredients, freshness, and modernising recipes to make innovative dishes.”
At Wellington’s Jano Bistro, chef Pierre-Alain Fenoux drew inspiration from New Zealand seafood with his Crayfish ravioli, part of a menu including, amongst other items, a Comte and Bayonne ham presse with walnuts and a poire belle Helene 2017.
"Growing up within a traditional French family involving long family Sunday lunch, the dishes I choose to showcase are a tribute to this era, with my modern take on it and using the best New Zealand has to offer."
Nelson restaurant Hopgood’s Goût de France menu includes wild mushrooms and New Zealand-grown quail, as well as Ora King salmon, clams and scampi.
Owner Kevin Hopgood says “For me, French cuisine is the foundation of all the cuisine we do here.”
French Ambassador Florence Jeanblanc-Risler will take the opportunity to showcase French cuisine to high school students from around Wellington with an interest in the French language and culture, as gastronomy is part of French heritage.
“This year in New Zealand, I wish to focus on reaching out to young people, who represent our future as conscious consumers, eager to understand the world.”
“That is why I am inviting 24 high school students from throughout Wellington for a special dinner at the French Residence.”
“French cuisine for me is all about sharing, conviviality, healthy eating and sustainability. It is an integral part of our culture which I wish to pass on to this generation of young people.”
French Residence chef Fabien Le Gall will be on hand to explain the ingredients, techniques and histories behind the meal he will prepare for this dinner.
This event, orchestrated by the French Ministry of Foreign Affairs and International Development 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.
Chefs from all over the world will cook a dinner to pay tribute to the excellence of 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.
The aim is to showcase the French lifestyle, regional products and, more broadly, to promote France as a tourist destination worldwide. A third of tourists have said they visit France to enjoy its cuisine, including the “gastronomic meal of the French” inscribed on UNESCO’s list of Intangible Cultural Heritage of Humanity.