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5th Edition Of Goût De France / Good France In The Philippines

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The biggest French dinner in the world returns, in the Philippines and all over the world, for its 5th edition on March 21, 2019!

Goût de France / Good France was first launched by the French Ministry of Foreign Affairs in 2015, following the inclusion of the “Gastronomic Meal of the French” in the UNESCO World Intangible Heritage list.

The objective is to celebrate French cuisine, its traditions, and its values during a grand gastronomic evening on the same date, all over the world.

The concept is inspired by the Epicurean Dinners: on March 21, 2019, each participating chef will serve a traditional French menu (following the order of starter, main course, cheeses, dessert, accompanied by French wines and spirits) in their respective restaurants. These menus must demonstrate the richness of French gastronomy, responsible cuisine, and may highlight local culinary traditions in the Philippines.

On March 21, 2019, we invite you to dine à la française and get a taste of France through the special menus created by our 26 participating Goût de France / Good France chefs, to be served at their respective restaurants:

- Chef Jacq Tan of Apéro and Duck & Buvette 

- Chef Ariel Manuel of Bistro Manuel 

- Chef Didier Derouet of Café Adriana by Hill Station (Baguio) 

- Chef Gene Gonzalez of Café Ysabel 

- Chef Konrad Walter of The Manila Hotel’s Champagne Room 

- Chef Vicky Pacheco of Chateau 1771 

- Chef Jessie Sincioco of Chef Jessie Rockwell Club 

- Chef David Olyver Virrey of Eiffel Kubo (Malaybalay City, Bukidnon) 

- Chef Martin Kaspar of L’Entrecôte Manila 

- Chef Bruno Tirel of L’Epicérie Gourmande 

- Chef Waya Araos-Wijangco of Gourmet Gypsy Art Café 

- Chef Robert Lilja of Maria Luisa’s Garden Room 

- Chef Clément Damotte of La Mère Poulard Manila 

- Chef John Louie Gonzaga of Milagritos of TRYP Hotel by Wyndham 

- Chef Hervé Clair of Raffles Makati’s Mirèio 

- Chef Trish Panlilio of Mulberry Door 

- Chef Glenda Maupin of Petit Bistro 

- Chef Justin Baradas of Enderun Colleges’ Restaurant 101 

- Chef Marc Aubry of Sagana French Bistro 

- Chef Jonathan Bouthiaux of Anya Resort Tagaytay’s Samira 

- Chef Cocoy Ventura of SGD Coffee Roastery 

- Chef Julien Cossé of Sofitel Philippine Plaza Manila’s Spiral Manila 

- Chef Patrice Freuslon of Tauro Pintxos, Tapas, Wine Bar 

- Chef Menoy Gimenez of Tito Chef Restaurant 

- Chef Pierre Cornelis of Vatel Restaurant Manila 

- Chef Richard Amado of La Vie Parisienne and La Vie in the Sky in Cebu City





Goût de France Menu

Thursday | March 21, 2019 | 6:00 PM


APPETIZERS

Foie Gras Pate on Brioche

Brandade de Morue Au Gratin

Reblochon Onion Tart with Bacon & Fingerling Potatoes


Chateau La Graviere Blanc, 2017



DINNER MENU

Baguette, Hard & Soft Dinner Rolls with Butter


Pan Fried Goose liver & Seared Scallop Salad

Served with a panache of assorted lettuce


Ferrraton Pere & Fils – Côte-du-Rhône Villages “Laudun”, 2013

*****


Clear Essence of Wild Game

With herbed dumplings


Chateau La Gamaye, 2015

*****


Lemon Sorbet

*****


Grilled U.S. Black Angus Fillet Mignon in Morel Sauce


The Wine Merchant’s Range, Châteauneuf-du-Pape, 2015


Or


Pan Fried Grouper Fillet in Pommery Mustard Sauce


Ferrraton Pere & Fils – Côte-du-Rhône Villages “La Tournèe” Blanc, 2016


Served with potatoes Mont-Doré

And sautéed spinach

*****


Demitasse of Chocolate-Crocant Soufflé

With crème Anglaise


R de Roubine, 2017

*****



Coffee or Tea


Food only - P 3, 000.00 + + per person

Food and wine – P 5, 500.00 + + per person