Tribute to French gastronomy and Paul BOCUSE
The largest French dinner in the world was held on March 21, 2018 to pay homage to French gastronomy and to Paul BOCUSE as part of the “Goût de France” event.
French gastronomy, which is part of the intangible cultural heritage of UNESCO, makes different regions of France unique destinations to offer diversified gastronomic experiences and constantly renewed.
For the fourth year in a row, Goût of / Good France, a unique event in the world, took place on 5 continents and in more than 150 countries, mobilizing French embassies abroad and world leaders with the same objective to promote French “art de vivre”, local products and promote French gastronomy throughout the world.
In this 4th edition, they have been 27 famous Colombian restaurants to be involved in more than 3000 registered restaurants in the world, exceeding this year the countries of the region such as Peru, Chile, Panama, Uruguay, Guatemala and Venezuela and European countries like Germany, Switzerland and Ireland …
According to Gautier Mignot, the French ambassador to Colombia: “The gastronomic links between France and Colombia are noted by the presence of more and more French chefs who choose Colombia to express their creativity and at the same time, by the increasing role from their Colombian counterparts on the world’s culinary scene. “
In the case of Colombia, there are 10 cities that participated in this edition: Bogotá, Medellin, Cali, Barranquilla, Cartagena, Bucaramanga, Pereira, Pasto, Rionegro and Villa de Leyva; offering a menu consisting of an appetizer, one or more main courses, a dessert and some cheeses, accompanied by French wine and other drinks.
“Precisely, the” Goût de France “event aims to bring the gastronomic heritage of France closer to the typical ingredients of Colombia, which will surely strengthen the collaboration between chefs, chefs and professionals from both countries” added the French Ambassador in Colombia .
In addition, this edition was very special because an additional tribute was paid to Paul Bocuse: the chefs could include a dish from his repertoire or take inspiration from the cuisine of the well-known French chef.
“Classic or modern, there is only one kitchen … the good”.
Paul Bocuse
