Goût de France - Good France 2018

For the fourth consecutive year, Goût de France / Good France has been a fun celebration of the vitality of French cuisine, forging ties between chefs around the world.


Between 19 and 25 March 2018, in 150 countries, Goût de France / Good France, organized on the initiative of the Ministry for Europe and Foreign Affairs, boosts the visibility of French cuisine on the world’s 5 continents.

From haute cuisine to quality bistro food, offer French-inspired meal in your restaurant and participate in this great celebration.

The Goût de France / Good France menu should include an aperitif with finger food, a starter, one or two main course(s), a cheese platter and/or a dessert, accompanied by French wines and champagnes.

Inspired by Auguste Escoffier, who launched the “Dîners d’Épicure” (Epicurean Dinners) initiative from 1912, Goût de France / Good France involves chefs from around the world and embassies to serve French-style dinners on the same day in various world cities.

Between 19 and 25 March, France is on the menu!

"Goût de France / Good France, a symbol of excellence “Cuisine - French cuisine - represents joie de vivre, lightness, optimism and pleasure, ideas which are central to the image of Destination France" - Alain Ducasse, event creator alongside the Ministry for Europe and Foreign Affairs.

The spirit of Goût de France / Good France follows this founding idea with the aim of including all categories of restaurant throughout the world.

This international event, which was first held in 2015, follows UNESCO’s decision to put “gastronomic meal of the French” on the intangible cultural heritage list.

During the Goût de France / Good France week in South Africa, participating restaurants offer guests the experience of French art de vivre and pay tribute to its capacity for innovation and the values that it represents: sharing, pleasure, and respect for good food, good company and the planet.

In 2017, over 2,100 participating restaurants in 150 countries, 250,000 meals and 8,000 guests in 156 embassies. Vitality, modernity, responsibility: gastronomy will be used to showcase France’s positive values, with the warmth associated with the pleasures of good food.

Participating Restaurants

Cape Town

- The41


The 41 restaurant will serve Good France lunches and dinners from 21 to 25 March 2018.

The Chef
Chef Aristotle

The Menu
- Rillettes de porc traditionnelles -
Pork belly braised with herbs and spices for 6 hours, shredded and mixed with the pork fat to make a pâté. Served with toasted bread, pickles and Dijon mustard
- Huîtres pochées au Champagne et son foie gras mi-cuit -
Oysters poached in Champagne, chilled and served with a slice of foie gras

- Sole Meunière -
West Coast Sole (bone-in) served with Meunière sauce (a brown butter and lemon sauce topped with parsley) served with boiled potatoes and carrots
- Pièce de bœuf saignante, Aligot à la tome de Cantal -
Roast joint of beef, served medium rare with a beef jus and aligot potatoes (mashed potatoes mixed with imported French cheese, tome de Cantal, Auvergne)

- Millefeuille -
Layers of Puff Pastry and Crème Pâtissière topped with fresh berries
- Île Flottante -
Floating islands of Meringue poached in milk served on a Crème Anglaise (custard) topped with caramel and almonds

What is your link with French cuisine ?
The Chef has a strong experience in a 1 star Michelin guide restaurant in Mykonos.

Why did you choose to participate in Good France ?
It is a great idea to promote French cuisine and to talk about French culture/cuisine.

Reservations : info@the41.co.za
021 437 0558
41 Victoria Rd, Camps Bay, 8005

- Chefs Restaurant


CHEFS will serve one of our three Good France meals for lunch and dinner daily from 19 to 25 March. (Please note that we’re closed on 21 March, as it’s a public holiday.)

The Chef
Jenny Ward

The Menu

We’ll be serving many Fench-influenced dishes such as traditional beef tartare, herb-crusted sirloin, tarragon and lemon-basted chicken and creamy wood roast mussels. For desert we’ll be serving raspberry and dark chocolate millfeulle, cognac glazed figs with vanilla ice cream and crème brûlée.

Description of meals.

Hand-diced cubes of pasture-raised beef fillet with capers, gherkins, fresh parsley, chilli oil and a splash of bourbon
Side salad with spring leafy greens, rocket, celeriac, soft egg and shaved Parmesan with a creamy dressing
Chef’s onion chutney
Crispy battered onion rings
Wood-fired Melba toast

Vanilla crème brûlée with lime and litchi sorbet

Tarragon and white pepper crusted sirloin with pea à la France
Wood roast baby carrots and green beans
Side salad of rocket, baby herbs, raw almonds and shaved Parmesan
Triple cooked chips
Onion relish and mustard mayonnaise

Wood roasted mussels with white wine creamy velouté
Parsley and confit garlic brushed pita bread
Herb aioli and chilli salsa

Almond dacquoise layered with chocolate cremuex and fresh raspberries
Vanilla frozen yoghurt

Double cream vanilla ice cream topped with macerated organic figs and honeycomb crumble
Raw almond tuiles

What is your link with French cuisine ?
Chef Jenny Ward loves French cuisine and believes that all great food techniques are linked to the basics of French cooking. She trained under French Chef Laurent Deslandes for four years at Bizerca Bistro where she worked in his French-run kitchen and learnt the techniques for French cooking. Chef Jenny Ward uses a wood fire oven to enhance her flavours, and is known for using lots of butter and loves slow cooking each ingredient.

Why did you choose to participate in Good France ?
It made good sense as Chef Jenny Ward’s food is influenced by French cooking and Good France is a great event showcasing chef talent around the world. The CHEFS concept is a platform to promote young emerging chefs globally.

Visit www.chefscapetown.co.za to book a table.
81 St Johns Street, Gardens, Cape Town 8001
Tel: 021 461 0368

- Nadège Cuisine


Nadege Cuisine will serve dinner on Saturday 24 March. 3 days Pre-booking is required/limited seats.

The Chef
Nadege Lepoittevin

The Menu
Mussels from South West of France (with chorizo)
Poulet chasseur recipe with mashed potatoes
Camembert and salad
Trou normand
Teurgoule and walnut cake

What is your link with French cuisine ?
I am French! Born and bread from Normandy. For the past 10 years, I give French cooking classes in Cape Town and organize gourmet tours in various regions of France. For this special evening, I will be on my own in the kitchen to assemble a real French traditional meal that I will share with my guests.

Why did you choose to participate in Good France ?
I have already done it in the past and it has been very successful. I am very supportive of any event that can promote French gastronomy!

Booking at nadege@nadegecuisine.com
14 scott street,
Gardens, Western Cape Province 7690
(+21) 82 3708246


- Le Coin Français


Le coin Français will serve lunches and dinners from 19 to 25 March 2018 - Except for March 21.

The Chef
Darren Badenhorst

The Menu
SEE WEBSITE FOR DETAILS – www.lecoinfrancais.co.za

What is your link with French cuisine ?
Both in concept and in name, the aptly named “Le coin Français” , which literally means Franschhoek, will embody the essence of the valley in heritage, cuisine, art and wine. It will feature cutting edge methods meeting time tested French elegance in cuisine, a carefully selected locally themed wine list to showcase the best local wines, a French sommeliers selection, and an ever evolving collaboration of art in the theme of photography.

Why did you choose to participate in Good France ?
We are the ambassador of French cuisine outside of France in the French capital of South Africa, Le coin Français!

17 Huguenot Street, Franschhoek, Cape Winelands, Western Cape Province 7690
(+21) 74 126 022


- Addo African Home


- Floreal Brasserie at Marianne


The Brasserie de Paris will serve a Good France dinner on March 22.

The Chef
Ian Lilley

The Menu

Buffet composed of :
- Confit duck and raisin Ballentine served with our Pinotage and red onion marmalade
- Salmon gravlax served with purees of fennel and black lemon finished with a honey and truffle dressing
- Duo of Lamb Slow braised lamb belly and lamb fillet served on a pea and mint puree, roast garlic potato croquettes, baby vegetables served with our Merlot jus
- Fried camembert served with a Pinotage and cranberry jam
- Lemon curd macarons
- Cannelés Bordelais

What is your link with French cuisine ?

Marianne Wine Estate was born in 2004 from the passion of the owner for wine and both French and South African cultures. He decided to produce wines in Stellenbosch because they were amazed by the great potential the region could offer in terms of high-quality wines, and also to bring a French touch to South African wines. Floreal Brasserie is the restaurant on the Estate and Ian Lilley, the chef, created meals that reunite both cuisines.

Why did you choose to participate in Good France ?
We chose to participate to the event to celebrate the French cuisine and culture as they are both very important for Marianne Wine Estate and Floreal Brasserie.

Marianne Wine Estate – Valley Road – Off R44, Stellenbosch 7600

Port Elizabeth

- Muse Restaurant


The Muse Restaurant in Port Elizabeth will serve dinners on the 20th and 21st of March.

The Chef
Jan (Allan) Bezuidenhout
Simone Bezuidenhout
We are a husband and wife team.

The Menu
We are planning classic dishes done in a modern way :

Starter :
Twice baked Emmental and bacon cheese soufflé

Mains :
Roasted Rack of lamb, ratatouille, pommes aligot and jus
Cheese board

Dessert :
Rose water and raspberry macaroon

What is your link with French cuisine ?
We unfortunately don’t have any link with French cuisine.

Why did you choose to participate in Good France ?

We believe in French gastronomy as a stepping stone for food culture and we are honoured to be part of such a big food experience.

1B Stanley Street, Richmod Hill Port Elizabet.
Reservations can be made on 041 5821937 or 0739915011

Read more and sign up here(before 31 January)

Read about Ambassador Farnaud’s Good France SA dinner 2017 here.

publié le 19/03/2018

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