|
|
| |
|
| Goût de France – encore! |
| By Rajiv Singhal |
| Goût de France was launched in 2015 (read in vino india March 2015) to celebrate the values of excellence, creativity, diversity, conviviality and sharing that French gastronomy represents and its openness to influences from all around the world. Alain Ducasse structured the guidelines for this culinary event and drew inspiration from the “Epicurean Dinners” devised in 1912 by French Chef Auguste Escoffier. In its first year, Goût de France was marked as a must-attend for gourmands worldwide. |
| |
 |
| |
| In the second edition of this global culinary extravaganza, 50 restaurants in India participated (up from 48 last year). H.E. Ambassador of France to India, François Richier, who spearheaded this roll-out, revealed that there were barely 2-3 French restaurants in India – and well hidden! “For the restaurants, it was a voluntary decision to host a classical French dinner under the banner of Goût de France. Despite an initial struggle and uncertainty, we partnered the restaurants and successfully adapted this event to the Indian context – eventually restaurants were calling to be part of this bright idea.” A highlight of this year’s Goût de France was the dinners served not only on the continents, but in the air (with Air France) and at sea (with Ponant). |
| |
 |
H.E. Ambassador of France to India, François Richier |
| |
| To launch the second edition, Ambassador Richier hosted a Goût de France dinner at his Residence for a group that could be clubbed as French gastronomy lovers. He said, “Tonight is a kick start to a culinary event that symbolises the universal value of French cuisine which was declared world heritage by UNESCO. We have tried to keep that heritage in its best shape and tried to promote it.” |
| The buffet spread was precisely detailed according to the Ducasse guidelines by Chef Davender K. Patney at the Residence. Classical French dishes like ‘Gougères au fromage’, ‘Boeuf en croute aux herbes’, ‘Navarin d’agneau’, ‘Filet de poisson gratiné à la parisienne’ (Fillet of fish, Parisian style) were relished. Local Indian influences were cleverly introduced in the ‘salade de gambas à la mangue’ and ‘soja frais à l’indienne’. Perhaps inspired by Rashmi Uday Singh (who has introduced Paris to vegetarians and was conferred the Chevalier des Arts et Lettres that evening), the vegetarians spread was quite elaborate. The fine cheese platter was the go-to area of the table, as were the desserts – ‘entremet chocolat et orange’ and ‘baba au rhum’ with macarons and sorbets. |
| |
 |
A unique way to serve the fish |
| |
| Bourgogne wines from Albert Ponnelle were chosen for the evening – the Réserve de la Chèvre Noire. Pure varietals 100% Chardonnay and 100% Pinot Noir – the two most well known grapes of the region – coming from vines in the Côte de Beaune and Côte de Nuits. This wine takes its name from a story dating back to when goats could still graze freely on the wild grasses around the vineyards. One black goat was known for its habit of slipping away purposefully to treat itself to buds growing on the vines. This wine is Ponnelle’s tribute to this beast of good taste! |
| |
 |
Réserve de la Chèvre Noire |
| |
| A very enjoyable evening that honoured French culinary expertise and traditions and the diversity of French regions. |
| Rajiv Singhal was invited to this curtain raiser by Ambassador Richier. |
|
|
|
