7 Cyprus restaurants join Goût de France 2017

Seven Cypriot restaurants are taking part in the 2017 Good France campaign, which will take place on March 21, joining 2,000 chefs and 71 culinary schools from around the world as they celebrate French gastronomy. The French embassy in Nicosia has posted on its facebook page (www.facebook.com/AmbassadeFRChypre) videos of the chefs, together with the menus of the participating restaurants. The participating restaurants in Cyprus are: - in Nicosia, No Reservation and Brasserie Au Bon Plaisir; - in Limassol, Vivaldi by Mavrommatis (Four Seasons), Sailor’s Rest (Saint Raphael) and Le Frenchie; - in Paphos, Minthis Hills; - in Larnaca, Chez Faina. This event, organised by the French Ministry of Foreign Affairs and International Development and chef Alain Ducasse, is inspired by Auguste Escoffier, who launched the “Diners d’Epicure” (Epicurean Dinners) initiative in 1912: the same menu, on the same day, in several world cities, for as many guests as possible.

Chefs from all over the world will cook a dinner to pay tribute to the excellence of French cuisine and its capacity to innovate and unite people around the common values of sharing and enjoyment in a planet-friendly and healthy way.

The aim is to showcase the French lifestyle, regional products and, more broadly, to promote France as a tourist destination worldwide. A third of tourists have in fact said they visit France to enjoy its cuisine, including the “gastronomic meal of the French” inscribed on UNESCO’s list of Intangible Cultural Heritage of Humanity.

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

More than 1,300 restaurants participated in the first, 2015 edition around the “French-style menu”. On 21 March 2016, over 1,715 chefs participated in the event which highlighted recipes inspired by French expertise. The Goût de/Good France dinner was also served in 150 French embassies, across the seas on board Ponant Company cruise ships, and in the air for 24 hours, on Air France flights.

This third edition will also spotlight culinary training schools and hotel business schools. www.goodfrance.com