Goût de France, 21 mars 2016 - Album photos [en]

Après le succès de la première édition, Laurent Fabius a souhaité pérenniser l’opération Goût de / Good France : chaque année, le 21 mars, la gastronomie française et les valeurs qu’elle véhicule seront ainsi célébrées à travers le monde.

1500 chefs, 1500 menus, 150 ambassades sur 5 continents

Le 21 mars, ce sont plus de 1500 restaurants qui ont participé à travers le monde à l’opération Goût de / Good France 2016.

Outre les 1500 restaurants participants, les ambassades étaient elles aussi pleinement investies dans la mise en œuvre de l’opération et organisaient leur propre dîner en présence de l’ambassadeur.

À Nairobi, alors que le chef Gilles Pommier officiait aux cuisines de la résidence pour les invités de l’Ambassadeur, les amateurs de gastronomie française on pu découvrir les menus de trois chefs :
Chef Mohsine Korich au Pango at the Fairview (Upperhill), chef Anton Gasnier au Soko – Dusit D2 (Riverside) et chef Aurélien Serugue à Unicorn- La Table (Kileleshwa).

Découvrez l’album photos de l’édition 2016 ici :

Good France 2016 in figures (1)
The team of waiters/ waitresses and the Chef at the Residence of France
Beginning of the event at the Residence of France
Detail of the tables at the residence of France
Some of the guests at the Residence of France- in the middle Hon. Najib Balala, Cabinet Secretary for Tourism
Some Mumm Champagne bottles displayed at the Residence of France
The Chef and his team preparing the Foie Gras at the residence of France
Chef Anton Gasnier in his kitchen at Soko (Dusit D2)
Chef Anton Gasnier in his kitchen at Soko (Dusit D2)
The chocolate dessert at Pango at the Fairview, prepared by Chef Mohsine Korich
The team of Chef Mohsine Korich at Pango at the Fairview
Customers in the dining room at Pango at the Fairview
One of the tables at the residence of France
Detail of a table at the Residence of France
The dining room at the Residence of France
A plate ready for the Foie gras
A plate of Foie gras
A barista serving "Crémant de Cramans" at the residence of France
A barista serving some "Crémant de Cramans" at the residence of France
The Ambassador of France welcoming his guests to the dining room
The service team getting ready for the next meal
The service team getting ready for the next meal
The table plans at the residence of France
The Foie gras
Chef Gilles Pommier teaching the guests about the wines being served at the residence of France
The service team at the residence of France
Some plates waiting for the next meal
Chef Gilles Pommier taking care of the display at the residence of France
Preparing the sauce at the residence of France
Scallops waiting to be served at the residence of France
Scallops waiting to be served at the residence of France
The kitchens at the Residence of France
A bottle of Mumm Champagne at the residence of France
The service team waiting for next service at the residence of France
Chef Gilles Pommier decorating beef with chocolate gravy at the residence of France
Beef with chocolate gravy at the residence of France
Plates of cheese at the residence of France
Chocolate tart being cut at the residence of France
Chocolate beef and chocolate tarts at the residence of France
Macaroons, truffles and financiers put in place at the Residence of France
A tray full of macaroons, truffles and financiers at the residence of France
Chocolate tarts at the residence of France
The sweets at the residence of France
The sweets at the residence of France
A food critic taking a picture at the residence of France
Some Mumm Champagne for the guests
The digestives are ready for the guests

Alors que près d’un tiers des touristes internationaux citent la gastronomie et l’œnologie parmi les principaux éléments ayant motivé leur venue en France, l’opération Goût de / Good France met en avant l’art de vivre à la française et les produits des terroirs tout en valorisant la destination France.

Dernière modification : 01/04/2016

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