With only 10 days before this year’s Goût de France/Good France, fans of French gastronomy from all over the world, including myself, are teeming with anticipation!
For the third consecutive year, on the 21st of March, 2017, Goût de France/Good France will bring together over 2,000 chefs on five continents to celebrate and pay tribute to the excellence of French Cuisine.
In Nairobi, Kenya, five chef and restaurants will be creating one-off menus that innovate, use fresh and in-season local produce, and showcase values of French gastronomy: to share and respect good food, company and ambiance.
The menus from Nairobi’s Fairview Hotel, Fairmont Norfolk Hotel, dusitD2, Sarova Panafric Hotel, and The Talisman were selected by a committee of international chefs led by Alain Ducasse.
Chefs had to create and submit a menu that adhered to specific standards: create a menu representative of French gastronomy with a sequence of course meals, must emphasize vegetables and grains that represent the values of healthy eating by reducing fat, sugar, and salt content, and as well as the values of environmental responsibility.
Looking forward to sampling the best of French gastronomy in Kenya? Here are the menus:
Flame Tree Restaurant (Sarova Panafric Hotel) – Chef Avraj Marwa
Tart au Pistou with micro organic greens and green oil
Poulet du Provencal served with sautéed Leek and mushroom , fondant potatoes
Fillet Mignons, served with Ratatouille and sweet Potato Mash
Trio Mushroom Burger with French fries
Assorted Cheese plate with apple chutney and homemade crackers
Opera Slice with chocolate Sauce / Vanilla Cream Brulee cinnamon ice cream
SOKO (dusitD2 Nairobi) – Chef Anton Gasnier
Indian Ocean prawn salad with pomelo, avocado and cashew butter dressing
Light Kenyan Pea veloute with crocodile flakes, quail egg and bacon oil
Chargrilled Prime Hanger steak with potato crumbles, root vegetable and bordelaise sauce
Tropezienne with goat cheese and bitter leaf
Symphony of chocolate profiterole with coconut snow and raspberry sorbet
Talisman Restaurant – Chef Ray Cournede
Seared Tuna Nicoise
Duck Liver Parfait
Duck A L’Orange
Steak Au Poivre
Pineapple Tarte Tatin
Crepe Suzette
PANGO (Fairview Hotel) – Chef Mohsine Korich
Fish and shellfish terrine, Piccalilli sherbet
Smoked Duck supreme, Valrhona chocolate and vanilla sauce
French cheese and condiments
Mango & passion fruits Parfait
TATU (Fairmont The Norfolk) – ChefAris Athanasiou
Fried Camembert wrapped with bacon and jam of prunes
Avocado Mousse, Fried ‘’Poached’ ’Egg, Asparagus, Crispy Serrano Ham
Salmon Ceviche, Avocado, ‘’remoulade’’ sauce Crispy lavach Bread, Aromatic ‘’herb
de province’’ Maldon Sea Salt, Fresh Lemon
Beef tenderloin ‘’Béarnaise’’ sauce,
‘’Duchess’’ potatoes, Grilled Asparagus, carrot glazed, coulis of cranberries
Tarte Tatin, vanilla ice cream, butter scotch sauce