Good France…2000 Chefs, 2000 Menus, 5 Continents
Very nice ambience, very nice location, great city views from Eko hotel, Sky roof top restaurant, the venue of this year’s Gout de France. For the third consecutive year, Goût de France, or Good France, celebrates French gastronomy in various locations worldwide on 21 March.
Over 2000 chefs on all five continents joined the event on the first day of Spring. Dinners served simultaneously in participating restaurants to honour the merits of French cuisine, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine. And Nigeria was no different.
As guests of Mr. Jean-Raoul Tauzin, Air France KLM General Manager at the sky Lounge, Eko Hotel and Suites, we were treated to a five-course meal comprising seared caramelized lobster medallions with crispy spinach cannelioni, roasted duck rolls with sautéed vegetables, risotto lemongrass in orange sauce served with red wine Chateau Planers Cuvee Chantal. Brie and blue cheese complimented the meal and the milk chocolate mousse with caramelized banana and avocado ice cream was the perfect dessert.
From apertifs and canapés to main courses, chef Tarigan Benyamin stuck to the less fat, sugar and salt rule, delivering delicious meals without weight and health issues.
Participating chefs include Bosco Govera of L’aquarelle, Sofitel, the moorhouse, Ikoyi, Lagos; Tarigan Benyamin of Sky Restaurant, Eko Hotel, Lagos; Lou Baker of Craft Gourmet and Da Kitcheners, Lagos.
Gastronomy is becoming an important attribute in the development of niche travel and niche destinations. As part of its global action, the French ministry of Foreign affairs and International Development has made tourism a priority. Gastronomy is a significant aspect of foreign trade and French tourism, as well as a considerable asset of France’s attractiveness: one third of the tourists who are visiting France say that gastronomy and oenology are among the main reasons which motivated their journey in France. The operation Goût de/ Good France showcases the French “art de vivre” and the regional and traditional products, and promotes France as a touristic destination.
Tauzin said: “Now more than ever, gastronomy is a key part of France’s appeal. Inspired by Augusta Escolier, 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). Gout de France recreates this wonderful idea by involving restaurants around the world. Over 2000 chefs worldwide are right now paying tributes to the excellence of French cuisine and its emphasis on sharing by preparing a special menu of recipes inspired by French expertise. Participating restaurants are designing based on the following sequence apertifs and canapés, starter, main course, cheese, desert, French wines and champagnes. The price is at the restaurant’s discretion and each participant will commit to donating 5% of the proceeds to a local NGO promoting health and the environment. We at Air France as partners to this event are committed to showcasing French way of life,” he concluded.
Two-time minister of industry, Chief Mrs Nike Akande and Nike Davies-Okundaiye of Nike Art Gallery were some of the guest at the ceremony.