Goût de France

On Thursday, 19 March 2015, all around the world, restaurants will offer more than 1,300 dinners to celebrate France’s gastronomy by inviting the public to share a “French dinner”.

In each participating restaurant, the event will render homage to a vibrant, open and innovative cuisine, while remaining true to its values of sharing, pleasure, and respect for good food, and for the planet. This first Goût de France/Good France event has already proved successful, with more participants than anticipated.

The Goût de / Good France initiative is being organized by Alain Ducasse and the Ministry of Foreign Affairs and International Development.

During the project’s presentation, Laurent Fabius said:“France’s heritage is its cuisine, its wines, (...). The Gastronomic meal of the French has been on the UNESCO World Heritage list since 2010, but it is a heritage that should not simply be contemplated, glorified and savoured; it is a heritage that should be built upon and showcased.” In the words of Alain Ducasse: “French cuisine is the interpreter of a cuisine that has evolved towards lightness in harmony with its environment... The common point of this event is generosity, sharing and the love of what is beautiful and tastes good. It will be a delightful interlude and an opportunity to celebrate French cuisine worldwide.”


Goût de / Good France reproduces that beautiful idea with the desire to involve restaurants all around the world. Each chef will offer a “French-style” menu in their restaurant with a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese (or cheeseboard), a chocolate dessert, French wines and digestifs, while remaining free to highlight their own culinary traditions and cultures. The cuisine will be accessible to all, from bistros through to exceptional restaurants, and based on fresh, seasonal and local products with lower levels of fat, sugar, salt and protein. The menu’s price is at the restaurant’s discretion, and they are all encouraged to donate 5% of proceeds to a local NGO promoting health and the environment.

France has invited the world to a savory journey, bringing together more than 1300 chefs from around the world who will use the French culinary knowhow to express their talent and expertise through 1,300 menus. All participating restaurants are now present on www.good-france.com website.

Eateries around the world – from haute cuisine restaurants to bistros – were invited to apply on the www.goodfrance.com website, proposing a menu that showcases France’s culinary traditions. An international selection committee of chefs, chaired by Alain Ducasse, has approved the list of participating chefs, including Paul Bocuse (France), Raymond Blanc (United Kingdom), Thomas Keller (United States), Kiyomi Mikuni (Japan), Paul Pairet (China), Joël Robuchon (France), Nadia Santini (Italy), Guy Savoy (France)…

This gastronomic journey is a perfect illustration of two important aspects of French culture: promoting local specialties and openness to the outside world. It will be an opportunity to share values with as many people as possible, that are dear to, and ardently defended by the French people: conviviality and respect for our planet and its resources. And, most Restaurants from around the world, from bistros to those serving haute cuisine, were invited to apply by submitting a menu that promoted French gastronomy: cuisine that uses fresh, seasonal and local products; uses less fat, sugar and salt; promotes “eating well” and the environment; and gives prominence to vegetables. An international committee of chefs, chaired by Alain Ducasse and bringing together around forty renowned international chefs, approved the list of participating chefs on the basis of the coherence and quality of their proposed menus.

On 19 March 2015, French embassies will celebrate Goût de / Good France In addition to the participating restaurants, French embassies will organize a Goût de /Good France dinner on their premises on 19 March. In many countries, consular and cultural networks will also be involved in this unprecedented event. Thanks to this involvement, Goût de / Good France dinners will be organized on the same evening in 150 countries.


At Le Manoir, we will also celebrate this special day, being able to participate in such a prestigious to help promote and showcase France’s culinary traditions.

Here is the menu that will be served at Le Manoir on Wednesday 19th March.


Gout De France 1