Seventeen chefs from Vietnam will join more than 1,000 chefs from allover the world for the first-ever "Gout de France" (Taste of France) tocelebrate French gastronomy on March 19.
An initiative of theworld-famous three-Michelin-star chef Alain Ducasse and French Ministerof Foreign Affairs and International Development, Laurent Fabius, theevent will be held in restaurants in 150 countries across fivecontinents.
The international event is inspired by the 1912 LesDiners d'Epicure (Epicurean Diners) initiated by chef, restaurateur andculinary writer Auguste Escoffier, in which one menu was served incities around the world for a single day.
Gout de France willmark the first concrete demonstration of French cuisine's recent listingin the "Intangible Cultural Heritage of Humanity" category by UNESCO,granted for its influence on the world.
Dinners served inparticipating restaurants will honour the merits of French cuisine, itscapacity for innovation and its values of enjoying and respecting theprinciples of high-quality and environmentally responsible cuisine.
InVietnam, 17 chefs, seven Vietnamese and 10 non-Vietnamese, from Hanoi,Ho Chi Minh City, Da Nang, Hue and Hoi An were selected by a committeeof international chefs led by chef Ducasse.
French Ambassador toVietnam Jean-Noel Poirier said that Vietnam will contribute the secondhighest number of chefs to the event.
Each chef has designed aspecial six-course menu, featuring hot and cold starters, fish orshellfish, meat or poultry, French cheese, chocolate dessert and allaccompanied by French wines or liqueurs. Their menus must also use localingredients.
According to French chef Olivier Genque of theSofitel Legend Metropole Hanoi – one of the event's participatingrestaurants – the diversity of Vietnam's spices and fresh ingredientsmake it easy to find suitable ingredients for his food creations.
"I especially like green vegetables from Da Lat," he specified.
Vietnamesechef Le Vu Binh, from Le Cafe Lautrec of the Hotel de l'Opera in Hanoi,favours using local ingredients such as Nha Trang lobster andVietnamese duck. His dishes also feature other local ingredients, suchas tia to (perilla), grapefruit and sweet potato.
In Hanoi, Goutde France dinners will be served at French Grill in Hotel JW Marriot,Press Club, Cafe du Lac in Hotel InterContinental Westlake, La Badiane,Millenium-Cafe des Arts, Cafe Lautrec in Hotel de l'Opera, GreenTangerine, Le Beaulieu in Sofitel Legend Metropole Hanoi, and LaCheminee in Hotel Pullman.
In HCM City, the special menus areavailable at L'Olivier in Hotel Sofitel Plaza Saigon, Augustin, LeBordeaux; Villa Song, and Annamite.
In the nation's centralregion, the event will take place on March 19 at Annam Restaurant inHotel Victoria in Hoi An, the Le Parfum in Residence Hue Hotel&Spain Hue, and the Azure Beach Lounge in Hotel Pullman Beach Resort in DaNang.-VNA
An initiative of theworld-famous three-Michelin-star chef Alain Ducasse and French Ministerof Foreign Affairs and International Development, Laurent Fabius, theevent will be held in restaurants in 150 countries across fivecontinents.
The international event is inspired by the 1912 LesDiners d'Epicure (Epicurean Diners) initiated by chef, restaurateur andculinary writer Auguste Escoffier, in which one menu was served incities around the world for a single day.
Gout de France willmark the first concrete demonstration of French cuisine's recent listingin the "Intangible Cultural Heritage of Humanity" category by UNESCO,granted for its influence on the world.
Dinners served inparticipating restaurants will honour the merits of French cuisine, itscapacity for innovation and its values of enjoying and respecting theprinciples of high-quality and environmentally responsible cuisine.
InVietnam, 17 chefs, seven Vietnamese and 10 non-Vietnamese, from Hanoi,Ho Chi Minh City, Da Nang, Hue and Hoi An were selected by a committeeof international chefs led by chef Ducasse.
French Ambassador toVietnam Jean-Noel Poirier said that Vietnam will contribute the secondhighest number of chefs to the event.
Each chef has designed aspecial six-course menu, featuring hot and cold starters, fish orshellfish, meat or poultry, French cheese, chocolate dessert and allaccompanied by French wines or liqueurs. Their menus must also use localingredients.
According to French chef Olivier Genque of theSofitel Legend Metropole Hanoi – one of the event's participatingrestaurants – the diversity of Vietnam's spices and fresh ingredientsmake it easy to find suitable ingredients for his food creations.
"I especially like green vegetables from Da Lat," he specified.
Vietnamesechef Le Vu Binh, from Le Cafe Lautrec of the Hotel de l'Opera in Hanoi,favours using local ingredients such as Nha Trang lobster andVietnamese duck. His dishes also feature other local ingredients, suchas tia to (perilla), grapefruit and sweet potato.
In Hanoi, Goutde France dinners will be served at French Grill in Hotel JW Marriot,Press Club, Cafe du Lac in Hotel InterContinental Westlake, La Badiane,Millenium-Cafe des Arts, Cafe Lautrec in Hotel de l'Opera, GreenTangerine, Le Beaulieu in Sofitel Legend Metropole Hanoi, and LaCheminee in Hotel Pullman.
In HCM City, the special menus areavailable at L'Olivier in Hotel Sofitel Plaza Saigon, Augustin, LeBordeaux; Villa Song, and Annamite.
In the nation's centralregion, the event will take place on March 19 at Annam Restaurant inHotel Victoria in Hoi An, the Le Parfum in Residence Hue Hotel&Spain Hue, and the Azure Beach Lounge in Hotel Pullman Beach Resort in DaNang.-VNA
