Photo: es.france.fr
The Diplomat. 21/03/2017
Today, a total of 65 Spanish restaurants are participating in the third edition of Goût de France, a gastronomic event taking place on the same day all over the world that includes a formal dinner in all the French Embassies.
The first edition of the event took place on 19 March 2015 on the initiative of the then Foreign Minister, Laurent Fabius, and the chef Alain Ducasse, with the intention of reinventing the Dîners d’Épicure, a gastronomic event started in 1912 by the illustrious French cook, restaurateur and culinary writer Auguste Escoffier based on four basic principles: “the same menu, the same day, different cities of the world and the highest number of guests”.
“In Spain, thanks to the valuable help of the Academy of Gastronomy and its president Rafael Ansón, FACYRE, the Repsol guide and Víctor de la Serna, 65 restaurants spread all over the Spanish geography are participating in this edition. Together, they make 47 Repsol suns and 16 Michelin stars”, the French Embassy pointed out.
France’s Ambassador, Yves Saint-Geours, has invited, in his residence in Madrid, many personalities to a dinner made by the chef Vivien Durand, of the restaurant Le Prince noir (close to Bordeaux), “a cook from the French Pyrenees that has maintained strong ties with the Spanish gastronomy since he started his career in Hendaya”.
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The event is being celebrated in the entire world and it includes a formal dinner in French Embassies
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More than 2,000 cooks are participating in this year’s edition in the five continents. As for the recipes, the objective of those organizing this edition is that cooks participating do not renounce “their own culinary tradition”, combining it with French cuisine instead, which has been appearing on the list of Intangible heritage of the UNESCO since 2010.
In any case, the dinner’s menu, of French inspiration, must have as essential elements: aperitif and canapés, a starter, one or several courses, cheese and desserts, all that served with French wine and champagne.
Besides, their purpose is also for recipes to be made with fresh and seasonal products from the local native land, using less fat and salt in order to guarantee a healthier diet. Another objective is achieving “a cuisine good for all pocketbooks, from the bar to the great gastronomic table”.