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3 restaurants in French cuisine showcase

Tuesday, March 13, 2018
France Ambassador Serge Lavroff, right, chats about the French dishes prepared for yesterday’s Gout de France launch by, from left, executive chef at Aioli Restaurant John About, executive chef at ZaZou Kitchen Pierre Bihan and executive chef and owner of the Melange Restaurant Moses Ruben. PICTURE ANDRE ALEXANDER

Aoili Restaurant, Melange Restaurant and ZaZou Kitchen will join 3,000 other restaurants in 152 countries around the world in celebrating Gout de France on March 21.

Goût de France/Good France) is a unique global event held on five continents which, for this fourth consecutive year, will involve French embassies abroad and chefs from around the world collaborating to showcase French cuisine.

The T&T phase of the event was officially launched by French Ambassador Serge Lavroff at his official residence at Mary Street, St Clair, yesterday.

French gastronomy, according to Lavroff, is one of the key drivers of France’s attractiveness and cultural outreach. The wealth of France’s cuisine and the inclusion of the “gastronomic meal of the French” on the UNESCO list of intangible cultural heritage, he said, makes France a unique destination offering a wide variety of ever-changing gastronomic experiences.

The T&T restaurants will all offer “French menus” on March 21 as part of the worldwide event. This year will see the participation of 1,500 chefs currently registered in France. And for the first time, there will be a regional focus with the Nouvelle Aquitaine region selected as guest of honour.

France’s Alain Ducasse, one of the world’s most decorated chefs and the brainchild of the event, also wanted this year’s event to be an opportunity to pay tribute to the late Paul Bocuse, with the participating chefs having the opportunity to include one of Bocuse’s dishes or a dish inspired by him in their menus. Bocuse, who is credited with leading the great evolution of French cuisine, died in January.


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