5 Nairobi restaurants selected for Goût de France

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

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