Media contact:
Ms Pauline DYKMANS - press@consulfrance-hongkong.org - Tel. 3752 9921
IN HONG KONG AND MACAU
In March 19th 1912, Auguste Escoffier initiated the "Epicurus Dinners", combining both a gastronomy
dinner menu and an Extreme Care in the overall decoration and ambiance for the delight of the guests.
In 2015, “Goût de France/Good France”, on the same day, with the same menu, has one ambition to
amplify the delight and celebrate all over the planet the craftsmanship and innovative spirit of the
‘French Art de Recevoir’. This event will be the first illustration of the registration of French
gastronomy as a World Heritage by Unesco.
On Thursday, 19 March 2015, all around the world, over 1500 chefs will offer more than 1500
dinners to celebrate France’s gastronomy by inviting the public to share a “French dinner”. In
each participating restaurant and each French Residence, the event will render homage to a vibrant,
open and innovative cuisine, while remaining true to its values of sharing, pleasure, and respect
for good food, and for the planet.
Each chef will offer a “French-style” menu with a traditional French aperitif, a cold starter, a hot
starter, fish or shellfish, meat or poultry, a French cheese, a chocolate dessert, French wines and
digestifs, while remaining free to highlight their own culinary traditions and cultures.
A GASTRONOMIC JOURNEY
The Consul General de France a Hong Kong et Macau has offered to ‘open its doors’ for a totally
creative experience with a six hand menu prepared by Chef Fabrice Vulin of Caprice at Four Seasons
Hotel Hong Kong & Chef Robert Fontana in an enchanting set up created by the best names in French
tableware, glassware and décor, with the desire to enchant and surprise guests and press.
In the French Residence in Hong Kong, an intimate night and dinner inspired and themed after
a revival of the "Epicurus Dinners", has the ambition to largely promote what makes a French dinner
so particular , the "art of Recevoir", a right balance in between Tradition and Modernity, Elegance and
Conviviliaty.
The most prestigious Brand Names in this domain, from exquisite crystal glassware, highly crafted
cutlery, refined porcelain, artistic candle holders and table decoration, have been invited to associate
their best collections and demonstrate their inimitable savoir faire.
Best brands in class wines, champagne, cognac and chocolates will also be part of the feast
for the delight of 14 selected cherished guests.
Chef Fabrice Vulin’s Menu
Le homard bleu de Bretagne
tarte fine de pastèque, les pinces mayonnaise et en beignet, le corps en carpaccio
Saint-Aubin 1er Cru « Les Perrières » 2011 – La Truffière
***
Le foie gras de canard d’Alsace,
escalope fumée servie dans un double consommé aux champignons de saison, échalotes croquantes,
pommes vertes et céleri branche
Chassagne-Montrachet 1er Cru « Morgeot » - Domaine Henri Germain
***
Les grosses langoustines du Guilvinec,
rôties, en ravioles au caviar de France, sauce cresson citron
Chassagne-Montrachet 1er Cru « Morgeot » 2008 - Domaine Henri Germain
***
La volaille de Bresse,
rôtie, farcie entre chair et peau d’un beurre d’herbes, les cuisses en caillette millefeuilles de blettes,
quelques pommes soufflées
Bonnes-Mares Grand Cru 2009 – Robert Comte
***
Sablé au fromage blanc fermier,
les pousses de salade du jardin, les fromages de France
***
Le Tout Chocolat…..
Our local partners
Since 1764 Baccarat has written the chapters of its remarkable history in sparkling letters.
Founded in Lorraine, by permission of King Louis XV, the world’s most famous Crystalworks has,
over the ages, become a symbol of superb craftsmanship and French Art de Vivre. The name Baccarat
reverberates like an echo of outstanding pieces, extraordinary places and unforgettable parties.
Mille Nuits dresses the table with a collection of glasses, small candle votives and a five-light
candelabrum completed by an easy-to-use centre light, all of them designed by Mathias.
Chef Fabrice Vulin arrived at Caprice in 2014.
Caprice@Four Seasons’ Hotel has recently won many awards:
Michelin Guide Hong Kong Macau 2014, Two Michelin Stars
Asia Tatler Reader’s Choice Award 2014 – Caprice: Hong Kong’s Favourite Restaurant, chosen by
the readers of Tatler - Feb 2015
FORBES Travel Guide 2015 - Five Stars
Hong Kong Tatler Best Restaurants A 2015 Top 20 Restaurant
Hong Kong Tatler Best Restaurants: 30 years of Fine Dining in Hong Kong & Macau 2014
San Pellegrino's Asia’s 50 Best Restaurants 2014, No. 9
South China Morning Post’s 100 Top Tables 2014
An enduring symbol of French art de vivre since 1830, Christofle is a modern luxury brand that finds
inspiration in the enchanting, timeless qualities of silver.
Creativity, quality, and elegance are the brand’s core values, which are brought to life through
collaborations with world-renowned designers. These dynamic partnerships culminate into an alluring
and sophisticated universe of tableware, flatware, decorative arts, jewelry and accessories, along with
crystal and porcelain.
Located in Yainville (Normandy, France), Christofle factory and
workshops are entrusted to elite craftsmen, devoted to preserving the
unique knowledge that serves to guarantee the exceptional, unrivaled
quality of its products.
The Christofle Jardin d’Eden flatware collection, designed by
Marcel Wanders, particularly reveals all the richness and refinement
of the house’s know-how by using the technique of stamped
engraving. Such a delicate craft can only come from the hand of a master silversmith.
Today, Martell Mumm Perrier-Jouët represents the Cognac and Champagne activities of the wines and
spirits group Pernod Ricard. Each of the three houses, Martell, G.H. Mumm and Perrier-Jouët,
founded respectively in 1715, 1827 and 1811, has an exceptional history and heritage. Thanks to their
know-how and expertise, passed down from generation to generation, and their excellent craftspeople,
they have become symbols of the French way of life, making their mark on the international stage
from the outset. The partnership of these houses with the Goût de / Good France event was a natural
continuation of the initiatives already undertaken to magnify the typicality of their products and
promote French gastronomy and the French way of life.
Subsequently to the creation in 1912 of the
"Epicurus Dinners" by Auguste Escoffier, the
was founded
across the world and the Hong Kong Chapter is proud to carry on this fellowship on a quarterly basis
gathering gastronomes and gourmands to experience our chefs’ dynamic and innovative dishes from
classic to modern style preparation.
The concept of Burgundy Wine Company Ltd is to bring to Hong Kong top quality Burgundy wines. It
covers the entire Burgundy region, from Chablis to Beaujolais through Côte de Nuits, Côte de Beaune,
Côte Châlonnaise and Mâconnais.
Romain Comte, its director, represents these 20 estates plus his own family winery: La Truffière,
based in Puligny-Montrachet. On top of that, as a former French teacher, Romain Comte also proposes
educational tastings, dinners and workshops for people who want to discover the world of Burgundy
wine or to know more about it.
Heather & March is one of the most reputable and
authentic French art of living ambassadors. As a specialist in high-end French and European
homeware, it has been credibly endorsed by top French authorities and selected by Louis Vuitton City
Guide as one of the most desirable shopping destinations in Hong Kong. Heather & March has been
bringing exquisite products, as well as sharing graceful living concepts, know-how, and hosting
lifestyle and gastronomic workshops in Hong Kong for more than 17 years. It is the exclusive agent of
many world-renowned French tableware, silverware, and interior brands including Ercuis & Raynaud,
Gien, Cristallerie de Montbronn, Noël, Odiot, Le Jacquard Français, Charles, Moissonnier and others.
Heather & March is very proud to participant in Goût de France, sponsoring its signature tableware
brands and revealing significant historical and modern tableware pieces with superior craftsmanship.
Jean-Paul Hévin is Paris leading chocolatier and one of the world’s
chocolatier and proud recipient of the prestigious award “Meilleur Ouvrier de France” in 1986 (Best
French Craftsmanship).
Passionate and talented, he is an artist whose inspiration comes from travels and people.
Mr. Hévin is an explorer with a true passion for Chocolate, with the belief it has the rare property to
enhance the senses, and increasing the expectations and emotions. The Maison lives by its French
tradition of craftsmanship and continuously creates both timeless and iconic delicacies to
invite you to a sensory voyage.
Moët Hennessy is the world leader in luxury wines and spirits. Our
21 brands are symbols of excellence and authenticity, forming a group that is unique in the world.
Whether based in Champagne, Cognac, Burgundy or Bordeaux, each of our brands takes great care
to represent the French art of living. In particular, the wine/dish combinations created with the greatest
chefs bring out the best in our exceptional products. We believe that gastronomy and tasting are
indissociable. Moët Hennessy is very proud to support the Goût de / Good France initiative, which is
perfectly in keeping with its wish to promote French excellence worldwide.
Participating restaurants in Hong Kong & Macau
11 restaurants from Hong Kong and Macau will be involved in the event.
Each chef will offer a “French-style” menu in their restaurant with a traditional French aperitif, a cold
starter, a hot starter, fish or shellfish, meat or poultry, a French cheese, a chocolate dessert, French
wines and digestifs, while remaining free to highlight their own culinary traditions and cultures.
The cuisine will be accessible to all, from bistros through to exceptional restaurants, and based on
fresh seasonal and local products with lower levels of fat, sugar, salt and protein.
The menu’s price is at the restaurant’s discretion, and they are all encouraged to donate 5% of
proceeds to a local NGO promoting health and the environment.
The participating restaurants are:
AMBER
Chef Richard Ekkebus
Media Contact: Ms Carolyn Lee, PR Executive
cywlee@mohg.com
BIBO
Chef Mutaro Balde
Media Contact: Mutaro Balde, Chef
theexecutiveartist@bibo.com + pierre@lecomptoir.hk
LE BISTRO WINEBEAST
Chef Johan Ducroquet
Media Contact: David Doan Tran
de@wine-beast.com
LA CABANE WINE BISTRO
Chef Pauline Steiner
Media Contact: Cristobal Huneeus, Partner
cristobal@lacabane.hk
LE DOME DE CRISTAL
Chef Cedric Kerhir
Media Contact: Cedric Kerhir, Chef
cedric.kerhir@ambrosia.com.hk
ÉPURE
Chef Nicolas Boutin
Media Contact: Billy HA, Assistant Marketing Manager
Billy.Ha@gd-group.hk
LES FILS A MAMAN
Chef Stéphane Bigand
Media Contact: Stéphane Bigand, Chef
stephane@labonbonniere.eu
JULES BISTRO
Chef Laurent Brouard
Media Contact: Laurent Brouard, Chef
laurent.brouard@bistrojules.com
LE PRIVE (Sofitel Macao)
Chef Vincent Rouillé
Media Contact: Joaquim Viseu, Sales & Marketing Manager
h6480-sm2@sofitel.com
RESTAURANT AKRAME
Chef Akrame Benallal
Media Contact: Vivien Leung & Stephanie Messian
vivien@akrame.com ; stephanie@akrame.com
SPOON By Alain Ducasse
Chef Stephane Gortina
Media Contact: Carole Klein, PR Director
carole.klein@ihg.com
Testimonial by Chef Alain Ducasse
Without wishing to brag, I can reveal that in the space of around two
months, we have received and approved applications to participate in Good France from over 1300
restaurants throughout the world. This is certainly food for thought for all those who love to talk about
the decline of French cuisine.
Bringing together 1300 chefs from around the world to prepare a French dinner, on a purely voluntary
basis, is a powerful symbol. It shows, firstly, that all these professionals know where the roots of their
profession lie. They represent dozens of nationalities - 150 countries will be involved. Many were
trained in France.
Others were trained outside France by French chefs.
But ultimately, they are all perfectly aware that French culinary expertise is the bedrock of their
practice.
The influence of French cuisine can therefore be seen, first and foremost, in this human chain of men
and women whose professional roots extend far back into the great French culinary tradition; a
brotherhood of professionals who know one another, and who share and uphold the same values
worldwide.
The second conclusion that I would like to draw from this very positive reception is equally important.
If we look at the chefs participating in Good France, we are struck by their great diversity – all
generations and styles of restaurant are represented. This, for me, is the true face of French cuisine
today - a living, diverse cuisine that moves with the times.
I cannot help but observe, incidentally, that those who claim to believe that French cuisine is
monolithic and excessively formal are quite simply blind. For a very simple reason: because
French cuisine is first and foremost an entire attitude. Its strength lies in its attention to the products
used and the seasons. That is why it is able to adapt to such a range of regions – the resources
available vary depending on the place and the season, but the care taken over products and the
techniques are the same everywhere. And that is even the key to its future: French cuisine respects the
planet and cultural diversity. It is a humanist cuisine.
That is the message that Good France wishes to convey. A humble, yet powerful message. A
celebration of French cookery - and a celebration of cookery itself.
Message from Laurent Fabius
French Minister of Foreign Affairs and International Development
Goût de / Good France is based on the concept that on the same evening,
throughout the world, chefs of every kind will celebrate the excellence of French cuisine.
On 19 March, over 1300 restaurants worldwide will hold a Frenchstyle dinner. I decided to ensure that
French embassies abroad were involved in this event. They will echo it by holding their own Goût de /
Good France dinner, in the presence of their ambassador.
On 19 March, a grand dinner will also be held at the château de Versailles, for foreign ambassadors
posted in Paris and various dignitaries. This evening will be the climax of this unprecedented event,
bringing together the greatest French and foreign chefs to pay tribute to French cuisine as a dynamic,
open and innovative cuisine that stands for the values of sharing and conviviality.
Gastronomy is integral to our identity. It also contributes to France’s influence: few countries have so
many varied and high-quality products, and few countries have such a diverse range of regional
Culinary traditions. It is important to share it, promote it and preserve it.
There are a thousand ways to savour France and its creativity. We invite the whole world to
experience doing so.
19 March - save the date!