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This Is What Makes Goût de France/Good France so Great

The Manila Hotel’s Champagne Room with its timeless elegance and understated luxury, was the fitting venue for the launch of Goût de France/Good France, which will happen on March 21, 2019. It was the first time the event was launched in a hotel in the Philippines, since being launched in 2015 by the French Ministry of Foreign Affairs and organized by French Embassies all over the world. It is touted as the World’s greatest French dinner, inspired by Auguste Escoffier’s Dîners d’Épicure (Epicurean Dinners), which showcase the same menu, the same day, in different places.

French Ambassador Nicolas Galey.

Goût de France (which really translates to a taste of France) brings together 5,000 chefs across five continents to promote French cuisine and the values of conviviality, respect for the planet, and, most importantly, pleasure. The Gastronomic Meal of the French is, after all, on the UNESCO World Intan­gible Heritage list and should be celebrated.

18 of the 25 participating chefs with Benjamin Yap, Nicolas Galey, and Jose Lina, Jr.

Participants (restaurants ranging from bistros to fine dining) pay tribute to France’s heritage by offering a French-stye menu (starter, main course, cheeses, dessert, accompanied by French wines and spirits) while also enjoying the freedom to highlight their own culinary traditions by using fresh, seasonal, and local produce. This year, the region of Provence is front and center.

The 25 participating chefs in the Philippines are:

Chef Jacq Tan of Apéro and Duck & Buvette; Chef Ariel Manuel of Bistro Manuel; Chef Didier Derouet of Café Adriana; Chef Gene Gonzalez of Café Ysabel; Chef Konrad Walter of 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; Chef Bruno Tirel of Epicérie Gourmande; Chef Waya Araos-Wijangco of Gourmet Gypsy Art Café; Chef Martin Kaspar of L’Entrecôte Manila; Chef Clément Damotte of La Mère Poulard Manila; Chef Richard Amado of La Vie Parisienne Cebu; Chef Robert Lilja of Maria Luisa’s Garden Room; Chef Hervé Clair of Raffles Hotel’s Mirèio; Chef Trish Panlilio of Mulberry Door; Chef Glenda Maupin of Petit Bistro Manila; Chef Justin Baradas of Enderun College’s Restaurant 101; Chef Jonathan Bouthiaux of Anya Resort Tagaytay’s Samira; Chef Cocoy Ventura of SGD Roastery; Chef Patrice Freuslon of Society Lounge (Tauro Pintxos); Chef Menoy Gimenez of Tito Chef; Chef Julien Cossé of Sofitel Philippine Plaza Manila’s Spiral; Chef Victor Magsaysay of Toyo Eatery; and Chef Pierre Cornelis of Vatel Restaurant Manila.

  • Chef Gene Gonzalez of Café Ysabel.

At last night’s launch, we enjoyed a preview of the special menus:

Starter

  • Pan Seared Scallops on White Asparagus with Foie Gras Sauce by Chef Konrad Walter of Manila Hotel’s Champagne Room.

Main Course

  • 5-Hour Duck by Chef Vicky Pacheco of Chateau 1771.

Cheeses

Breaded Camembert with Red Fruit Jam by Chef Clément Damotte of La Mère Poulard Manila

Desserts

  • Tarte Tatin with mulled red wine ice cream and sauce beurre noisette by Chef Gene Gonzalez of Café Ysabel.

Savour and share in a spring celebration of French gastronomy by checking out the participating restaurants and making a reservation before March 21. #GoûtdeFrancePH #GoodFrancePH

Photos by Monica Araneta Tiosejo and Noel Pabalete.

Banner photo is a Malagos Dark Chocolate Pie by Chef Pierre Cornelis of Vatel Restaurant Manila.

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