Good France is bringing the taste of Provence to New York City!
From March 20th to 23rd, you’ll be able to experience the taste of Provence. The spotlight will be on the region’s best chefs and its iconic specialties. Expect to be surprized by Marseille’s wealth of influences.
New Yorkers will have the privilege to experience the ‘‘haute cuisine’’ of Chef Gérald Passédat (3 Michelin stars), Chair of the festival. Along with two of Marseille/Provence’s best and most innovative chefs: Chef Georgiana Viou of La Piscine and Chef Dan Bessoudo of Restaurant Dan B.
French chefs from New York will also be mobilized. Michelin 3-star Chef Eric Ripert of the New York institution Le Bernardin will host an exceptional dinner, as will Chef Sébastien Baud, Chef of the Consulate General of France and Maître Cuisinier de France.
Don’t miss the opportunity to learn about Provençale Cuisine directly from the best French chefs at the International Culinary Center.
Last but not least, enjoy a wine-tasting tour with Racines’ Pascaline Lepeltier MS, 2018 Best Sommelier and Meilleur Ouvrier de France.
Dozens of local restaurants will spread the good word of French cuisine throughout the city by creating a special French menu during the week of March 18th-23rd!
DAY 1, Wednesday, March 20th, 2019 7:30 PM, Consulate General of France
“Banquet Provençal” with Chef Georgiana Viou and Chef Sébastien Baud.
Discover Marseille bistronomy style and enjoy a surprising elbow-on-the-table dinner under the grand chandelier of the Consulate General of France.
Meet the Chefs :
Chef , La piscine, Marseille
Georgiana is a self-taught chef from Marseille with Beninese origins. She studied literature at the Sorbonne and worked in marketing before deciding to be a chef full-time. As a finalist of the French Masterchef TV show, she went on to write a book about cuisine from Marseille and open her own restaurant. She is now head chef at La Piscine restaurant in Marseille. A proponent of “popular” cuisine, Georgiana Viou is keen to mix culinary influences.
Chef, Maître cuisinier de France Consulate General of France, New York
Sébastien Baud is the executive Chef of the Consulate General of France and Maître Cuisinier de France. He was previously Chef de cuisine at « Provence en boite » in New York, and has also worked at La Goulue, an Upper East Side institution. His mission is to show- case French cuisine to the prominent guests who dine at the Consulate.
DAY 2, Thursday, March 21st, 2019 At : The International Culinary Center
Learn everything about emblematic recipes from Provence...
10:00am to 12:00pm
Cooking class «Don’t mess with the Bouillabaisse» with Chef Serge Devesa
1:30pm to 3:00pm
Workshop demo «Panisse with Aioli sauces and tapenade» with Chef Hervé Malivert
3:30pm to 5:00pm
Workshop demo «Pistou soup and Saint Victor’s navettes » with Chef Olivier Reginensi
5:30pm to 7:00pm
Workshop demo « Ratatouille and Chichi-Fregi» with Chef Florian Hugo
7:30pm to 9:30pm
Cocktail reception «La Marseillaise» with Chef Jean-Louis Dumonet, Chef Jean-Louis Gerin and Chef Sébastien Baud
Meet the Chefs :
Chef, Director of Culinary Arts and Technology The International Culinary Center (ICC), New York
Corporate executive Chef, Maître cuisinier de France
Maison Kayser USA
Chef, Author & Restaurateur
Chef, Maître cuisinier de France Loews Regency New York Hotel - Le Marseillais, New York
Chef, Maître cuisinier de France, President of the American & Canadian Chapter
Chef, President Academie culinaire de France-US Delegation
Follow Pascaline Lepeltier for a wine tasting journey or discover Aix-en- Provence sophistication with Chef Dan Bessoudo.
7 PM Racines NY
5-course Wine Dinner pairing Pascaline Lepeltier
7:30 PM Consulate General of France
6-course Gala Dinner, benefiting the Food Dreams Foundation
Chef Dan Bessoudo
Meet the Chefs :
1 Michelin star Chef Dan B., Aix-en-Provence
Born in Toulon, Dan Bessoudo trained with Guy Savoy and Joël Robuchon and worked in Paris, Moscow and Stockholm. In 2004, Dan took the helm of La Table de Ventabren, near Aix-en-Provence. The restaurant is perched on top of an old village, offering a breathtaking view of the surrounding countryside. Chef Dan was awarded a Michelin star in 2009 and has retained it ever since. His authentic cuisine strives for precision and concision while being delicate and pleasing to the eye. His renowned dishes include the rock fish cold soup, the saffron aioli, the line fished sea bass and the black grape sherbet.
Pascaline LEPELTIER, MS
Master Sommelier, 2018 Meilleur Ouvrier de France in the Sommelier category, 2018 Best Sommelier de France Racines NY, New York
Pascaline Lepeltier was born in the Loire Valley. After studying philosophy, she fell in love with wine and became a sommelier at the three-starred L’Auberge Bretonne. Leaving France for New York, she became Beverage Director at Rouge Tomate in Chelsea and won the Best Long Wine List in the World Award. An adept of organic, natural and biodynamic wines, she is now a partner at Racines. She teaches the arts of sommellerie and wine at the International Culinary Center. She has recently been named Meilleur Ouvrier de France (Best Craftsmen) in the sommelier category and Best Sommelier de France.
DAY 4, Saturday, March 23rd, 2019
For the very first time, Chefs Eric Ripert and Gerald Passedat will team up to share their common passion for fish and seafood.
All through the day, Pascaline Lepeltier will take you out for Provence x New York wine tour !
La Compagnie des vins surnaturels
Advanced Wine Boot Camp (4 wines from Provence + bites) with Pascaline Lepeltier, MS
Le Bernardin Privé
7-course dinner, benefiting City Harvest with Chef Gérald Passedat and Chef Eric Ripert
Aldo Sohm Wine Bar
After dark wine tasting (3 wines from Provence + bites) with Pascaline Lepeltier, MS
Meet the Chefs:
3 Michelin stars Chef, Chair of Goût de France Le Petit Nice, Marseille
From his opera singer grandmother and father, Gérald Passédat inherited a sens of rhythm and a love for a job well done. After training at several restaurants, including Le Bristol, Le Crillon and at Troisgros, Gérald Passédat took over his father’s restaurant in Marseille, Le Petit Nice, where he won his third Michelin star in 2008. His cuisine reflects his love for Provence, centered around forgotten fishes, vegetables and herbs. Favoring local products, he has built up a network of fishermen who work exclusively for him, and use traditional fishing techniques.
3 Michelin stars Chef and co-owner Le Bernardin, New York
Born in Antibes, Eric Ripert moved to Paris and cooked at the legendary La Tour D’Argent before working as chef poissonier at the three-star Jamin restaurant. In 1989, Chef Ripert went to the United States to work at the Watergate Hotel in Washington, D.C. He then moved to New York in 1991 where he became chef at Le Bernardin. Ripert has since firmly established himself as one of New York’s — and the world’s — greatest chefs. Ripert is also the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest.
Benoit New York Alain Ducasse
60th West 55th Street
405 East 58th Street
Brookfield Place, 225 Liberty Street
948 1st Avenue
249 Park Avenue S
238 Madison Avenue
2nd East 61st Street
Naturally Delicious Private Dining Room
487 Court Street Brooklyn
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