Chefs from all over the world are now invited to sign up on goodfrance.com in order to promote together French gastronomy on April 16th.
Restaurants must follow a simple rule: compile a four-course menu which promotes the full diversity of French gastronomy, with each chef free to choose their menu according to the local market and seasonal produce. Culinary schools, which play an essential role in passing on French culinary heritage, will once again, for the third year in a row, be associated with the Goût de/Good France operation.
From January 2020, leaders of gastronomic projects and local food and drink retailers that adhere to the values of Goût de/Good France will be invited to propose their shared events and conviviality à la française on the “Events” section of the goodfrance.com website.
Each menu showcases France’s gastronomy while allowing chefs freedom to adapt their offers to their own markets and quality produce.
All meals must have a four-course menu:
They are preceded by an aperitif cocktail, served with French wine and champagne
*Two desserts may be served if restaurant owners feel unable to provide high-quality cheeses
Each menu will be based on cuisine with reduced levels of fat, sugar and salt, which promotes healthy eating and the environment, and features vegetables and grains.
The price is at each restaurant’s discretion. It is suggested that 5% of sales be donated to a local NGO working in the health and environment sectors.
In order to strengthen its commitment to global environmental action, in 2019 Goût de/Good France published its first White Paper on Sustainable Gastronomy and distributed it across all the five continents.
Under the editorial direction of the journalist Camille Labro and a task force made up of chefs, farmers, associations and people working in hospitality and tourism sectors, a second White Paper will be issued in April 2020 in order to raise more awareness and encourage more virtuous practices.