Goût de France 2019: A delicious success [fr]


Chef Lil Lacassagne and staff at Saint Jacques @ The Burke Manor.

Pissaladière, salad Niçoise and pastis at Saint Jacques @ The Burke Manor, in Gibsonville, NC.

Pissaladière is served at Saint Jacques @ The Burke Manor in Gibsonville, NC.

Daube Provençale at Saint Jacques @ The Burke Manor in Gibsonville, NC.

Chèvre en huille d’olive et socca at Saint Jacques @ The Burke Manor in Gibsonville, NC.

French Consul Louis de Corail and guests at The Brasserie at Bazati in Atlanta.

Executive Chef Rémi Granger at The Brasserie at Bazati in Atlanta.

Branzino and ratatouille at The Brasserie at Bazati in Atlanta.

Ratatouille at The French Bread Café in Calhoun, Georgia.

Chef Alejandro Rojas of Portico Global Cuisine in Atlanta.

Clafoutis by AG Restaurant in Atlanta. Photo by AG at The Ritz-Carlton.

Rouget barbet by AG Restaurant in Atlanta. Photo by AG at The Ritz-Carlton.

Salad Nicoise by AG Restaurant in Atlanta. Photo by AG at The Ritz-Carlton.

Texture de Saint Maure de Touraine by AG Restaurant in Atlanta. Photo by AG at The Ritz-Carlton.

Daube Provençal at Thyme & Place Café in Southern Pines, NC.

Goût de France participants at Thyme & Place Café in Southern Pines, NC.

Chef Emma Andrade (L) and others at Thyme & Place Café in Southern Pines, NC.

Poster announcing Goût de France at Thyme & Place Café in Southern Pines, NC.

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On March 21, nearly a dozen restaurants across the U.S. Southeast participated in the world’s largest French dinner: Goût de France/Good France. The evening marked an occasion for dining establishments on all five continents to put on four-course French dinners, in celebration of one of France’s best-known cultural assets: its rich culinary tradition.

Thousands of restaurants participated across more than 130 countries. The French Consulate General held its official dinner, with the support of The French Heritage Society, at The Brasserie at Bazati, located along the Atlanta BeltLine’s Eastside Trail. Another 10 restaurants in our jurisdiction, five of them in Georgia and five of them in North Carolina, also put on dinners, many of which can be seen in the above slideshow.

The theme for this year’s dinner, the fifth edition of Goût de France, was sustainable dining and the Provence region. There was plenty of salad Niçoise, chèvre, petit farcis, daube Provençal, ratatouille, tarte tropézienne and other specialities from the south of France on the menu.

What makes French food so attractive? Perhaps it is a bit of je ne sais quoi. Whatever the charm, the world seems to be in agreement: Gastronomy is one of the pillars of France’s attractiveness to tourists, with one-third of visitors saying they visit the country because of its unique culinary heritage. In addition, the "Gastronomic Meal of the French" was added to the UNESCO List of the Intangible Cultural Heritage of Humanity in 2010.

If you weren’t able to attend this year’s dinner, check back in spring 2020. In the meantime, see what the 2019 participants served up on their mouthwatering menus:

The Brasserie at Bazati (Atlanta, GA)

Goût de France menu: JPEG

Course One: Petit farcis
Course Two: Branzino with ratatouille
Course Three: Marinated goat cheese in olive oil and herbs
Course Four: Lemon tart with meringue

Chef: Remi Granger of Blois, Loire Valley, France

AG (Atlanta, GA)

Goût de France menu: JPEG

Course One: Salad Niçoise: Ahi tuna, liquid egg, Provencal olive, pommes gaufrette
(Paired with: 2014 Michel Gassier Costier de Nîmes, Nostre Païs Blanc, Rhone Valley)
Course Two: Rouget Barbet: Red mullet, ratatouille pearl, pomme fondante, saffron fumet
(Paired with: 2016 Chateau Sainte-Anne Bandol Rosé, Provence)
Course Three: Texture de Saint Maure de Touraine: Peach compote
(Paired with: 2017 Seguin Pére et Fils Pouilly Fume, Loire Valley)
Course Four: Clafoutis: Cherries and berries
(Paired with: 2013 Gérard Bertrand Banyuls Vin Doux Naturel, Languedoc-Roussillon)

Chef: Gilles Schreiber of Strasbourg, France

AG donated a portion of its proceeds from Goût de France to the Children’s Miracle Network.

Anis Cafe & Bistro (Atlanta, GA)

Goût de France menu: JPEG

Course One: Salade d’Arnaud: hearts of bibb, endive, artichokes, grape tomatoes, aged red wine vinaigrette
Course Two: Thon grillé: grilled ahi tuna, squash and pepper ratatouille, herbs, olives
Course Three: Crottin de chèvre: goat cheese crottin, mâche, walnuts
Course Four: Mousse au citron vert: candied lime mousse, fresh berries

Chef: Arnaud Michel of Montpelier, France

Atmosphère (Atlanta, GA)

Goût de France menu: JPEG

Course One:
Provencal octopus salad
— or —
"En daube" beef ravioli
Course Two:
Whole bronzino, fennel salad
— or —
Lamb chops, polenta, rosemary sauce
Course Three: Goat cheese assortment
Course Four: Pistacchio ice cream, mendiant tuile

Chef: Adam Olejniczak

Portico Global Cuisine (Atlanta, GA)

Goût de France menu: JPEG

L ‘Aperitif: Seared sea scallop, tomato, olive and garlic
Poisson: North Georgia rainbow trout with lemon butter, white wine, haricot vert
Entrée: Garlic and rosemary rubbed local grass-fed beef strip steak, sliced and served with Cabernet reduction and roast fingerling potatoes and baby vegetables
Intermezzo: Melon and basil sorbet
Fromage: Local cheeses from Sweetgrass Dairy & Woodsman and Wife Creamery
Dessert: High Road Craft- Rosemary and almond ice cream, balsamic strawberries

Executive Chef: Doug Kieley; Chef de Cuisine: Alejandro Rojas

The French Bread Café (Calhoun, GA)

Goût de France menu: JPEG

Course One: Petit farcis of Nice
-or-
Salade Niçoise
Course Two: Bouillabaisse de Cannes
-or-
Beef daube Provencal with aioli vegetables
Course Three: Goat cheese
Course Four: Crepe red velvet

Chef: Georges Develay of Cannes, France
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The Chef and the Frog (Whiteville, NC)

Goût de France menu: JPEG
Course One: Escargots or French onion soup
Course Two: Boeuf Bourguignon or steak au poivre
Course Three: profiteroles or crème brûlée

Chef: Sokun Slama
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The Katharine Brasserie (Winston-Salem, NC)

Goût de France menu: JPEG

Course One: Smoked trout & endive salad
and
Grilled octopus
Course Two: Herb crusted lamb loin
Course Three: Camembert de Normandie
Course Four: Tarte tropézienne

Chef: Adam Barnett

Saint Jacques French Cuisine (Raleigh, NC)

Goût de France menu: JPEG

Course One:
Savory crème brulée
Local shrimp, fish, and mushrooms in a cream sauce over puff pastry
Course Two:
Famous original quiche with gruyère and lardons, petite salad
Rabbit paupiette with white wine demi sauce
Course Three:
Vanilla crème anglaise with poached meringue, mirabelle caramel

Chef: Serge Falcoz-Vigne of Grenoble, France

Saint Jacques @ The Burke Manor Inn (Gibsonville, NC)

Goût de France menu: JPEG

Course One: Pissaladière and salade Niçoise
(Respectively paired with pastis and rose wine with lemon and mint granita)
Course Two: Daube Provençale
(Paired with Domaine de Regusse, 2017)
Course Three: Chèvre en huille d’olive et socca
(Paired with Domaine Houchart Blanc, Provence 2016)
Course Four: Tarte à la courge et glace lavande
(Paired with coffee)

Chef: Lil Lacassagne of Grasse, France

Thyme & Place Café (Southern Pines, NC)

Goût de France menu: JPEG

Course One: Pissaladière
Course Two: Daube Provencale with polenta
Course Three: Goat and Roquefort cheese, served with baguettes
Course Four: Gluten free almond cake

Chef: Emma Andrade

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Take a peek what was on the menu at the consulate’s official dinner at The Brasserie at Bazati:
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Last modified on 26/03/2019

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