Some 14 restaurants and 17 chefs in Doha will take part in the 6th edition of Gout de/Good France from October 14 to 22, putting a spotlight on the richness of France’s culinary traditions.
At a press conference Monday, French ambassador Jean-Baptiste Faivre said this year’s gastronomic event will have a regional and thematic focus: promoting the Centre Val-de Loire region and highlighting the importance of sustainable cuisine.
“The region of honour this year is the Centre Val-de Loire region, famous for its goat cheese, apple pie, castles, and beautiful green surroundings,” the envoy said, inviting residents and visitors “to discover one of the most prolific French terroirs”.
He added that the event this year, an initiative of the French Ministry for Europe and Foreign Affairs and Alain Ducasse, also underlines “the respectful treatment of our natural resources, building on the French commitment to the environment”.
“At the vanguard of global action for the environment and more eco-friendly cuisine, this new edition has appointed the two-Michelin-star chef Christophe Hay as this year’s ambassador. He was recently named ‘Chef of the Year 2021’ by the Gault & Millau restaurant guide in recognition of his commitment to local, sustainable and inclusive gastronomy,” Faivre said.
Gout de/Good France celebrates French gastronomy and its values in more than 150 countries across the five continents, promoting French cuisine and France as a pioneer tourism destination globally.
“The French culture is of course very rich but there is no doubt that there are a lot of people who enjoy visiting France also because of cuisine and I am very happy that we can celebrate it in Doha in the coming week,” Faivre told reporters.
The annual event aims to gather chefs, restaurants, and all the ecosystem of gastronomy around a specific topic, which changes every year, according to Faivre.
He said the celebration in Doha this year also seeks to further strengthen the bilateral relations between Qatar and France as it introduces a few Qatari flavours in the Gout de/Good France programme.
“French cuisine can only evolve and comprise new ideas and recipes when it mingles with other cultures,” the envoy stressed, adding that chefs and restaurants in Doha will be proposing special set menus during the Goût de France week.
The embassy is also collaborating with well-known Qatari chef Noof al-Marri, who will be working with the chef of the Ambassador’s residence, Thomas Vatar, to offer a Qatari-French menu. It is designed exclusively for the Goût de France/Good France special gastronomic dinner, which will take place in November.
Faivre thanked the two chefs’ involvement in the event describing it as “a great symbol of the French Qatari special relationship”. He also announced that the French Institute of Qatar will be launching a web series titled: L'Instant Sucré (sweet moment) this month.