Good France brings the taste of Provence to New York City!
For the past 5 years, the French Ministry of Foreign Affairs has teamed up with the French tourism agency Atout France to share French gastronomy all over the world.
This year, from Brussels to New York, Good France will celebrate la cuisine provençale for a whole week, starting March 20th. The spotlight will be on the region’s best chefs and Provence’s local specialties such as bouillabaisse, tapenade or aioli.
For the occasion, the Consulate General of France in New York is launching a four-day food festival all over the city. Chef Gérald Passédat (3 Michelin stars), Chair of the Marseille Provence Gastronomie 2019 campaign, will be in town, along with three of Marseille’s best chefs : Chef Alexandre Mazzia, who was recently awarded his second Michelin star for his groundbreaking cuisine at AM, Chef Sébastien Tantot, chef de cuisine of Le Petit Nice (three Michelin stars) and Chef Giorgiana Viou of La Piscine. As members of the Good France culinary board, three-Michelin-stars Chef Eric Ripert of the New York institution Le Bernardin will be closely involved, as will Chef Sébastien Baud, Chef of the Consulate General of France (and Maître cuisinier de France).
Events will include a banquet provençal at the Consulate, workshops and cooking classes at the International Culinary Center, a fundraising dinner benefiting City Harvest at Le Bernardin, a gala dinner benefiting the Food Dreams Foundation, and a wine tasting tour with Racines’ Pascaline Lepeltier who was named 2018 Best Sommelier by Meilleur Ouvrier de France.
In anticipation of the food festival, Good France is calling for restaurants all over the world to celebrate French gastronomy with a special menu. All New York restaurants are invited to participate!
All you have to do is offer a 4-course menu (starter, main course, cheese course, dessert), preceded by an aperitif cocktail, served with French wine and champagne.
The idea is to allow restaurants to showcase France’s gastronomy but to also allow their chefs to adapt their offers to their own markets and produce ;
The menu should be based on cuisine that has low levels of fat, sugar and salt, promoting healthy eating and the environment, and should feature vegetables and grains ;
The price is left to each restaurant’s discretion. It is suggested that 5% of sales be donated to a local NGO that works in the health and environment sectors ;
The menu can be served during the entire week of March 18th, or on one or several days during the week ;
Participating restaurants will benefit from the Good France promotional campaign:
50 billboards will advertise the event all over NYC
A brochure identifying every participating restaurants on a NYC map will be broadly distributed
The Consulate’s website will publicize it
The Consulate will hold a special conference to unveil the specifics of the evet to the media
Of course, every participating restaurants and chefs are invited to the festival!
If you want to join Good France Festival in New York, sign up before February 15th 2019 on : https://www.france.fr/en/campaign/g...