The excellence of all things French was on show on Thursday night, when Atout France hosted its ‘Good France’ dinner at Sofitel Sydney Wentworth. Celebrating the endless creativity and innovation inherent in the national cuisine, the Good France project saw 1400 chefs across five continents preparing a French dinner adhering to a strict sequence of courses – all on Thursday 19 March 2015. In Australia alone, 33 restaurants dished up Gallic specialties, including Boris Cuzon, executive chef at Sofitel Sydney Wenworth, and Jean-Marie Le Rest, chef to the Embassy of France.
LATTE and Atout France’s esteemed guests were treated to six courses, including ravioli with a crab consommé, scallops, lamb with fondant potatoes and peas, and a Classic Opera dessert created by Guillaume Brahimi, fresh from being honoured as a Chevalier de l’Ordre National du Mérite (Knight of the National Order of Merit) that day for his services to the French community, particularly in Australia. Each course was accompanied by wines supplied by M. Chapoutier and G.H. Mumm, ending with a glass of Cognac Martell, this year celebrating its 300th anniversary. The evening was a sparkling example of the elegance and charm of Atout France events, honouring a much-loved culture.
The Good France project is the creation of Laurent Fabius, Ministry of Foreign Affairs and International Development, and celebrity chef Alain Ducasse. The project was inspired by Auguste Escoffier’s ‘Les Diners d’Epicure’, which occurred across Europe in 1912.