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Five Reasons You Shouldn’t Miss The World’s Most Epic French Meal This March 21

Every year, for one evening only, chefs of every background from across five continents come together to celebrate the vitality and creativity of French gastronomy. Goût de France / Good France showcases French cuisine, its traditions, and its values in one grand gastronomic evening on March 21, with 5,000 chefs from all over the world, including the Philippines, preparing one special French menu in their respective restaurants.

A cornerstone of French heritage, French gastronomy, in particular the Gastronomic Meal of the French, was included in UNESCO’s Intangible Cultural Heritage List. Goût de France / Good France was subsequently launched by the French Ministry of Foreign Affairs and Chef Alain Ducasse in 2015.


The official Manila launch of Goût de France for 2019 was fittingly held at the Manila Hotel’s Champagne Room, one of the most iconic and historic fine dining establishments in the country


“The Gastronomic Meal of the French was recognized by UNESCO for the careful and precise technique in preparing each of its courses, and most certainly for the values it represents, such as the values of sharing, conviviality, and enjoying a meal amid the company of friends and loved ones,” French Ambassador Nicolas Galey stated. “This is the essence of Goût de France / Good France—to bring us all together to enjoy good food and good company.”

To dine and celebrate like the French do, here are 5 reasons why it’s worth dining out this March 21 for Goût de France:


1. You can be part of an epic once-a-year global event

This landmark culinary evening was inspired by the epicurean dinners started by Auguste Escoffier in 1912. On one night, one menu was served in key cities around the world during Les Dîners d’Épicure. Goût de France / Good France recreates that epic dinner every March 21.


Some of the 26 Philippine-based chefs participating in Goût de France with Ambassador Nicolas Galey and Manila Hotel’s Joey Lina


2. You can choose from 26 special French-inspired menus

All over the metro, French and Filipino chefs will be presenting their vision of a French-style dinner, from starter, main course, to cheese and dessert, paired with French wines and spirits.


Chef Martin Kaspar of L’Entrecôte Corner Bar & Bistro creates a sumptuous menu that includes Salmon Carpaccio with Oysters Chive with walnut oil vinaigrette and smoked salmon matchsticks


A standout dish from Manila Hotel’s Champagne Room is Pan Seared Scallops with White Asparagus and Foie Gras Sauce


Chef Vicky Pacheco of Chateau 1771 serves a rich, flavorful 5-Hour Duck


3. The restaurants come in all styles, from casual to fine dining

From bistros, cafés, and restaurants, to culinary schools and hotels, there is the right establishment for everyone. The dilemma is in choosing only one restaurant to visit on March 21.

Chef Julian Cossé of Spiral in Sofitel Philippine Plaza Manila presents a tempting canapé, Smoked Salmon Dome with Asparagus Mousseline and Poached Egg


Chef Justin Baradas of Restaurant 101, Enderun Colleges finishes off the meal with a Lychee-Raspberry


Chef Gene Gonzalez entices diners with his dessert for Café Ysabel, a Tarte  Tatin with mulled red wine ice cream and beurre noisette custard


4. The French menus highlight local ingredients and sustainability

The theme this year honors sustainable cooking, in line with France’s intention to be at the forefront of global environmental action. Chefs will present planet-friendly dishes low in fat, sugar, and salt, while reflecting concern for good food and the environment. The dishes also highlight both the richness of French gastronomy, paired with local culinary traditions and ingredients in the Philippines.


Chef Cocoy Ventura of SGD Coffee Roastery Coffeehouse uses locally sourced ingredients in his Pamora Farms Spring Chicken, roasted with cascara for a subtle caramel coffee flavor, and served with Cordillera Mountain Salad with a citrus-herb dressing


Chef Menoy Gimenez of Tito Chef presents a taste of Provence for the launch


Chef Pierre Cornelis of Vatel Restaurant Manila uses Malagos chocolate from Davao and mangoes for his Dark Chocolate Pie


5. Goût de France is happening nationwide

What is wonderful about this year’s Goût de France is that participating restaurants are found all over Metro Manila, from BGC’s La Mère Poulard Manila and Mulberry Door, Makati’s Chef Jessie Rockwell Club, to Pasay’s Milagritos at TRYP Hotel by Wyndham and Alabang’s Petit Bistro. Outside Metro Manila, there is Samira at Anya Resort Tagaytay, Café Adriana by Hill Station in Baguio, La Vie Parisienne and La Vie in the Sky in Cebu City, and Eiffel Kubo in Malaybalay City, Bukidnon.


Chef Jonathan Bouthiaux of Samira in Anya Resort Tagaytay prepares a classic dish of Gougère and Beef Tartare on Crispy Rice


Eiffel Kubo in Bukidnon presents Lutya Truffles


Other participating restaurants include Bistro Manuel, Duck & Buvette, Gourmet Gypsy Art Café, L’Epicerie Gourmande, Maria Luisa’s Garden, Mirèio at Raffles Makati, Sagana French Bistro, and Tauro Pintxos Tapas Wine Bar.


Check out the menus here. Share your Goût de France / Good France dinner on social media by using the hashtags #GoûtdeFrancePH and #GoodFrance!