Global taste of France event comes to Kenya

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France has invited the world to a savory journey, dubbed “Goût de / Good France,” the global event will be bringing together more than 1,300 chefs from around the world who will use the French culinary know-how to express their talent and expertise through 1,300 unique menus.

Organized by famed and celebrated chef Alain Ducasse and France’s Ministry of Foreign Affairs and International Development, the global “French Dinner” will be held on Thursday, 19th of March, celebrating French cuisine worldwide.

In each participating restaurant, 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 in their restaurant with a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese (or cheeseboard), a chocolate dessert, French wines and digestifs, while remaining free to highlight their own culinary traditions and cultures.

An international selection committee of chefs, chaired by Alain Ducasse, has approved the list of participating chefs, including Paul Bocuse (France), Raymond Blanc (United Kingdom), Thomas Keller (United States), Kiyomi Mikuni, (Japan), Paul Pairet (China), Joël Robuchon (France), Nadia Santini (Italy), and Guy Savoy (France), just to name a few.

This gastronomic journey is a perfect illustration of two important aspects of French culture: promoting local specialties and openness to the outside world. For more information on this unique opportunity to enjoy and share the taste of France, check out which restaurants will be participating  on www.good-france.com website, including the three chosen restaurants in Kenya: Ambiance, Pango at The Fairview, and SOKO.

THE KENYAN MENUS

Ambiance

Chef Laurent Schneider
Cold starter : Blinis de truite de Narumoru marine
Hot starter : Soupe d’ecrevisse de Naivasha au saffron et anis etoile
Fish or crustacean : fillet de sole de mombasa croustillant de pistage et clams
Meat or poultry: fillet d’Autruche parfumee aux baies de Genievres
Cheese : feuillete de brie de Limuru aux truffes noires
Dessert : trilogie de mangue
Menu price : KSh 4,000

SOKO

Chef Anton Gasnier

Cold starter : Crayfish and pomelo salad with green curry vinaigrette
Hot starter : Kenyan pea soup with shallots-bacon foam
Fish or crustacean : Grilled red snapper with fennel fondue and smoked red pepper sauce
Meat or poultry: Roasted quail with butternutsquash, watercress and liquorice jus
Cheese : Fried camenbert with Macadamia nuts, Mountain paw-paw chutney
Dessert : The Grand Kenyan
Menu price : KSh 4,200

Pango at The Fairview

Chef Mohsine Korich

Cold starter : Terrine de foie gras d’oie en torchon, truffes, gelée de pommes et réduction de balsamique et Calvados
Hot starter : Petite bouillabaisse aux crustacés
Fish or crustacean : Filet de flétan fumé au beurre aromatique, mousseline d’artichauts et petits poix
Meat or poultry: Paupiette d’agneau aux épices marocaines, jus de morilles, mousseline de betterave et choux fleurs
Cheese : Bavarois de fromage de Tomme de chèvre Aydius
Dessert : Trilogie lactée noisette griottineet chocolat
Menu price : KSh 6,500

 

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SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

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