GoodFrance 2017 Registrations are now open until 30 January 2017! [el]

For the third consecutive year this spring, on March 21, 2017, Goût de France/Good France will bring together over 2,000 chefs on five continents to celebrate French gastronomy. In each participating restaurant, this event, which will take the form of a dinner, will pay tribute to the excellence of French cuisine, its capacity for innovation, and the values that it represents: sharing, pleasure, and a respect for good food, good company, and the environment.


Last year in Cyprus, 6 restaurants participated to the operation. We are expecting more for 2017 ! From haute cuisine to fine-dining bistros, chefs from all over the world are invited to participate in this great celebratory event.

For this, they can register online until next January, 30th:

During the Goût de/Good France event, an international communication plan is made available to participating chefs in an effort to promote their dishes, and their savoir faire, all over the world with active support from French embassies, Atout France and media partners, France Media Monde, TV5 Monde and JC Decaux.

Participating in Goût de France/Good France 2017 means:
-  Gaining a label of excellence, thanks to a selection by the Chef Committee;
-  Belonging to an international community of more than 2,500 chefs;
-  Spreading French culinary heritage;
-  Increasing your visibility among French and international clientele;
-  Increasing your overall restaurant audience and attendance.

Before the event, each chef will receive one sticker and two posters Goût de/Good France to promote the action in their restaurant.

One guideline for all one meal sequence:
-  A traditional French appetizer
-  Starter
-  Main course(s)
-  A selection of French cheeses
-  Dessert(s) (Two desserts could be served if the chefs feel they are unable to offer high-quality French cheeses)
-  French wines and champagnes.

One Commitment
Menus will emphasize vegetables to represent the values of healthy eating by reducing fat, sugar, and salt content, as well as the values of environmental responsibility.

Menu pricing will be at the restaurants’ discretion. It is suggested that each participant donate 5% of their proceeds to a charity of their choice, working towards respecting health and the environment.

Read more at:

publié le 05/01/2017

top of the page