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On Tuesday, 21 March 2017, in 150 countries around the world, restaurants and embassies will offer 1,500 dinners to celebrate France's gastronomy by inviting the public to share a "French dinner".
"Goüt de France" - Good France is inspired by Auguste Escoffier, who launched the "Diners d'Épicure" (Epicurean Dinners) initiative in 1912 — the same menu on the same day, in several world cities and for as many guests as possible.
In French embassies abroad and all participating restaurants, the event will showcase a vibrant, open and innovative cuisine, while remaining true to the values of sharing, pleasure and respect for the principles of high-quality, environmentally responsible cuisine.
Launched in 2015, The "Goüt de France" - Good France initiative is organized for the third consecutive year by the French Ministry of Foreign Affairs and International Development and Chef Alain Ducasse.
The Gastronomic meal of the French has been on the UNESCO World Heritage list since 2010, but 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."
Le Cordon Bleu is considered by many to be the guardian of French culinary technique. Through its world-renowned network of educational institutions that offer the highest standards of culinary and hospitality instruction, aspiring chefs are equipped with the necessary skills and experience to launch exciting careers in fields of their choosing.
On Thursday, 23 March, a special 1 (one) night event the "Goüt de France" - Good France at Le Cordon Bleu Malaysia will offer a "French-style" menu @ Espace Mr Andre Cointreau, a fine dine practise restaurant of the Institute based on a multi-course meal with fresh, seasonal French & local products while remaining free to highlight culinary traditions and cultures.
The meals will also be paired with French wines and spirits.The event will commence with a short Cooking Demonstration by Chef Rodolphe Onno Technical Director showcasing a couple of recipes which will be presented that evening.
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