Some 3,000 restaurants in more than 150 countries, including those in Qatar, will be preparing a unique dinner on March 21 to mark the fourth edition of Gout de/Good France.
A one-of-its-kind culinary celebration, organised by the French Ministry for Europe and Foreign Affairs, and renowned chef Alain Ducasse, it highlights the art of living “a la francaise” (the French way of life), promotes French products and France as a tourism destination.
“We will have the largest dinner in the world to celebrate French cuisine,” French ambassador Eric Chevallier told a press conference yesterday at his residence in Doha.  Gout de/Good France 2018, a global event which will also involve 1,500 chefs currently registered in France, will pay tribute to renowned French chef Paul Bocuse who passed away early this year, the envoy noted. Participating chefs from around the world can include a dish in their menus from the repertoire of Bocuse or “one inspired by the spirit of his cuisine.”
The Gout de/Good France menu includes an aperitif with finger food, a starter, one or two main courses, a cheese platter and a dessert, accompanied by French beverages.
In Qatar, Chevallier said eight well-known restaurants will take part in Good France: Fauchon, Idam (Museum of Islamic Art – Alain Ducasse), La Villa (Mercure), Market by Jean Georges (W Hotel Doha), Olive Oil (City Centre Rotana) Porcini (Ritz-Carlton Doha), Prime Steakhouse (Intercontinental Doha-The City), and Walima (Mondrian Doha).
He added that the Qatar Culinary Professionals in Doha, represented by two French chefs at the press conference, is also supporting the culinary event. “Gastronomy is a pillar of France’s attractiveness for tourists and is an active component of its cultural outreach,” Chevallier said.
“The richness and singularity of our cuisine, the diversity of our local producing regions, as well as the inclusion of the ‘gastronomic meal of the French’ on the Unesco list of intangible cultural heritage, are all key advantages that help keep France at the top of the list of the world’s tourist destinations,” he stressed.
IDAM executive chef Damien Leroux told reporters that he will dedicate his special menu to honour Bocuse: Red mullet, crispy potato scales and Tart Tatin. “It is an honour for me to create this plate for Bocuse because he is like one of the first French chefs to export our knowledge to the world,” he said.
As part of the event, Leroux will also prepare a full French menu using special cheese, French bread and other traditional French products such as wild lavender, healthy cucumber, seasonal rose and red harvest.