{"id":522,"date":"2015-03-18T12:18:16","date_gmt":"2015-03-18T04:18:16","guid":{"rendered":"http:\/\/primer.com.ph\/event\/?p=522"},"modified":"2015-12-28T15:46:16","modified_gmt":"2015-12-28T07:46:16","slug":"gout-de-france-experience-french-cuisine-at-its-finest","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/event\/2015\/03\/18\/gout-de-france-experience-french-cuisine-at-its-finest\/","title":{"rendered":"Go\u00fbt de France: Experience French cuisine at its finest!"},"content":{"rendered":"

\"Poster<\/span><\/p>\n

\u201cFrance’s heritage is its cuisine, its wines,\u201d French Minister of Foreign Affairs and International Development Laurent Fabius claims. \u201cBut it is a heritage that should not simply be contemplated, glorified and savoured; it is a heritage that should be built upon and showcased.\u201d<\/span><\/p>\n

And showcased it will be. On March 19, 2015, Go\u00fbt de France<\/strong> (or Good France<\/em>) will feature \u201cthe gastronomic meal of the French [which] has been on the UNESCO World Heritage list since 2010.\u201d<\/span><\/p>\n

Inspired by Auguste Escoffier, who launched the \u201cD\u00eeners d’\u00c9picure\u201d (Epicurean Dinners) \u2013 the same menu, the same day, in several world cities and aimed at as many diners as possible \u2013 in 1912, Go\u00fbt de France\/Good France reproduces that beautiful idea with the desire to involve restaurants all around the world. 1,300 chefs have been selected to participate in this campaign worldwide to offer a French dinner that would pay tribute to the culinary tradition of France, which values high-quality, innovative, and environmentally responsible cuisine.<\/span><\/p>\n

\u201cFrench cuisine is the interpreter of a cuisine that has evolved towards lightness in harmony with its environment,\u201d said world-renown chef Alain Ducasse, whose initiative made this event possible. \u201cThe common point of this event is generosity, sharing and the love of what is beautiful and tastes good. It will be a delightful interlude and an opportunity to celebrate French cuisine worldwide.\u201d<\/span><\/p>\n

Here in the Philippines, Go\u00fbt de France <\/em>will be celebrated in seven different restaurants across the metro with eight carefully-selected premium chefs from the country cooking up a storm. They are Chef Michel Herbert of Le Bistro d\u2019Agathe, Chef Ronnie Reyes of Bizu Patisserie, Chef Cyrille Soenen of Brasserie Ci\u00e7ou, Chef Marc Aubry of Champ\u00eatre, Chef Kevin Endaya of Lemuria, Chef Thomas Wenger of Restaurant 101 and Chefs Bettina Arguelles and Denis Vecchiato of Spiral.<\/span><\/p>\n

Menus include a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese (or cheeseboard), a chocolate dessert, French wines and digestifs, served with these chefs personal touch and style that highlights their own culinary traditions and cultures. Their menus are as follows:<\/span><\/p>\n

————————————————————————————–<\/span><\/p>\n

Champ\u00eatre Boutique and Restaurant<\/strong><\/a><\/span><\/p>\n

Ground floor, Net One Center, Bonifacio Global City, Taguig<\/em><\/p>\n

Menu by Chef Marc Aubry<\/em><\/p>\n

PHP 2,200 per person<\/em><\/p>\n

Cold starter:<\/strong> Fine Chicken Liver Terrine with Cognac Glaze<\/p>\n

Hot starter:<\/strong> Veal Sweetbread & Mushroom Fricassee in Pastry<\/p>\n

Fish \/ Crustacean:<\/strong> Grilled Scallops with Lyonnaise Potato & Red Wine Tarragon Butter Sauce<\/p>\n

Meat \/ Poultry:<\/strong> Roasted French Duck Magret with Green Madagascar Peppercorn Sauce<\/p>\n

Cheese:<\/strong> Maroille Cheese Puff with Salad<\/p>\n

Dessert:<\/strong> Fresh Strawberry Charlotte Cake with Sauce<\/p>\n

Coffee or Tea
\n<\/strong><\/p>\n

—<\/p>\n

Le<\/strong> Bistro d\u2019Agathe<\/strong><\/a><\/span><\/p>\n

1154 Gen. J. Lacuna St. cor. Rodriguez Ave., Bangkal, Makati<\/em><\/p>\n

Menu by Chef Michel Herbert<\/em><\/p>\n

PHP 1,450 per person<\/em><\/p>\n

Sparkling Wine Appetizer with Canap\u00e9s<\/strong><\/p>\n

Cold starter:<\/strong> Crab Meat Cake with Mango Salsa<\/p>\n

Hot starter:<\/strong> Toast Smoked Salmon<\/p>\n

Fish \/ Crustacean:<\/strong> Creamy Garlic Prawns<\/p>\n

Meat \/ Poultry:<\/strong> Beef Tenderloin Medallions Proven\u00e7ale<\/p>\n

Cheese:<\/strong> French Cheese Plate<\/p>\n

Dessert:<\/strong> Chocolate Profiterolles<\/p>\n

—<\/p>\n

Bizu Patisserie and Bistro<\/strong><\/a><\/span><\/p>\n

Ground floor, One Rockwell Bldg, Rockwell Drive, Makati City<\/em><\/p>\n

Menu by Chef Ronnie Reyes<\/em><\/p>\n

PHP 1,800++ per person<\/em><\/p>\n

Cold starter: <\/strong>Foie Gras Macaron with Black Cherry Jam and Light Sprout Salad<\/p>\n

Hot starter: <\/strong>Trio of Escargot in Puff Pastry with Garlic Parsley Butter Sauce<\/p>\n

Fish \/ Crustacean: <\/strong>Crab Ravioli in Saffron Bisque Sauce<\/p>\n

Meat \/ Poultry: <\/strong>Prime Rib-eye with Celeriac Potato Mash, Zucchini and Carrot Ribbons with Black Peppercorn Cream Sauce<\/p>\n

Cheese: <\/strong>Caramelized Brie Flamb\u00e9e with Truffles<\/p>\n

Dessert: <\/strong>Valrhona Chocolate Trio, Alpaco Chocolate Macaron, Salted Milk Chocolate JavaraLactee and Orange Chocolate Souffl\u00e9
\n<\/strong><\/p>\n

—<\/p>\n

Brasserie Ci\u00c7ou<\/strong><\/a><\/span><\/p>\n

57 Annapolis St., San Juan<\/em><\/p>\n

Menu by Chef Cyrille Soenen<\/em><\/p>\n

PHP 2,100++ per person \/ PHP 3,700++ per person (inclusive of 1 glass of champagne, 2 glasses of wine, and 1 calvados)<\/em><\/p>\n

Cold starter: <\/strong>Tawilis Gravlax Terrine, Fresh Malagos Goat Cheese, Declination of Beet root<\/p>\n

Hot<\/strong> starter: <\/strong>Squash Flower Stuffed with Pamora Cockscomb and Soja Bean Sprouts, Confit of Pamora Chicken Oysters, Squash Risotto, Parmesan Foam Sauce<\/p>\n

Fish \/ Crustacean: <\/strong>Pampano and Squid Fricass\u00e9e, Snail and Parsley Flan, Saut\u00e9 of Assorted Mushrooms and Cauliflower, Parsley Sauce<\/p>\n

Meat \/ Poultry: <\/strong>Roasted Lamb Loin Wrapped with Nori Bonbon of Lamb Shoulder Confit with Mangoes and Pili Nut, Bellpepper and Ube Pur\u00e9e, Lamb Jus with Coriander<\/p>\n

Cheese: <\/strong>Brie de Meaux Stuffed with Assorted Nuts and Fruits from the Philippines<\/p>\n

Dessert: <\/strong>Chocolate Kouign Amann with Muscovado Ice Cream, Vanilla Madeleine with Don Papa Rum<\/p>\n

—<\/p>\n

Lemuria<\/strong> Gourmet Restaurant<\/strong><\/a><\/span><\/p>\n

5 Julieta Circle, Horseshoe Village, Quezon City<\/em><\/p>\n

Menu by Chef Kevin Endaya<\/em><\/p>\n

PHP 3,500 per person<\/em><\/p>\n

Lemuria Chicken Liver and Foie Gras Pat\u00e9<\/strong><\/p>\n

Grand Marnier<\/strong><\/p>\n

Cold starter: <\/strong>Seared Veal and Tuna Tartare<\/p>\n

Hot starter: <\/strong>Chilean Black Mussels in White Wine Sauce<\/p>\n

Fish \/ Crustacean: <\/strong>Halibut Baked in Vine Leaves<\/p>\n

Meat \/ Poultry: <\/strong>Quail Two Ways<\/p>\n

Cheese: <\/strong>Cheese Plate<\/p>\n

Dessert: <\/strong>Neufchatel Cheesecake, Pernot Ricard<\/p>\n

—<\/p>\n

Restaurant 101<\/strong><\/a><\/span><\/p>\n

1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig<\/em><\/p>\n

Menu by Chef Thomas Wenger<\/em><\/p>\n

PHP 2,480 per person<\/em><\/p>\n

Cold starter: <\/strong>Steamed Angel Clam, Champagne Gratin<\/p>\n

Hot starter: <\/strong>Salad of Salt Cured Blue Marlin, Warm Blinis<\/p>\n

Fish \/ Crustacean: <\/strong>Roast Lapu-Lapu Fillet and King Prawn, “Bouillabaisse” Style<\/p>\n

Meat \/ Poultry: <\/strong>Black Olive-Stuffed Wagyu Beef Tenderloin, Royal of Pumpkin, Malagos Goat Cheese-Filled Eggplant, Green Herb Emulsion<\/p>\n

Cheese: <\/strong>Assorted French Cheeses from the Trolley, Dried Fruit Bread<\/p>\n

Dessert: <\/strong>Coconut Macaron, Chocolate Sorbet, Mango Preserve<\/p>\n

—<\/p>\n

Spiral<\/a><\/strong><\/span><\/p>\n

Sofitel Philippine Plaza, CCP Complex Roxas Boulevard, Pasay City<\/em>\u00a0<\/em><\/p>\n

Menu by Chefs Bettina Arguelles and Denis Vecchiato<\/em><\/p>\n

PHP 2,500 per person \/ PHP 3,500 per person with wine pairing<\/em><\/p>\n

Cold starter: <\/strong>Homemade Duck Prosciutto Corn Cr\u00e8me Brul\u00e9e<\/p>\n

Hot starter: <\/strong>French Pea Velout\u00e9 Venison Loin, Pistachio Dust<\/p>\n

Fish \/ Crustacean: <\/strong>Slow-Cooked Salmon in a Broth of Mussels, Calamari and Candy Lemon<\/p>\n

Meat \/ Poultry: <\/strong>Pan Fried Beef Rossini with Goose Liver and Truffles in a Bed of Parmesan and Chives, Mashed Potatoes<\/p>\n

Cheese: <\/strong>Truffled Brie En Croute Port Wine Honey, Macadamia Brittle<\/p>\n

Dessert: <\/strong>Deconstructed Strawberry Shortcake Vanilla Bean Ice Cream<\/p>\n

————————————————————————————–<\/span><\/p>\n

For reservations, please contact the participating restaurants. Celebrate French cuisine and gastronomy with the rest of the world through Go\u00fbt de France! Learn more about the event through www.facebook.com\/FrenchEmbassyPH<\/a>.<\/span><\/p>\n

Go\u00fbt de France \/ Good France in the Philippines is made possible through the support of the local restaurant partners Le Bistro d\u2019Agathe, Bizu Patisserie, Brasserie Ci\u00e7ou, Champ\u00eatre Boutique and Restaurant, Lemuria, Restaurant 101 of Enderun Colleges, and Spiral and sponsors Elle & Vire, Staub, and Don Papa rum.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cFrance’s heritage is its cuisine, its wines,\u201d French Minister of Foreign Affairs and International Development Laurent Fabius claims. \u201cBut it is a heritage that should not simply be contemplated, glorified and savoured; it is a heritage that should be built upon and showcased.\u201d And showcased it will be. On March 19, 2015, Go\u00fbt de France (or Good France) will feature \u201cthe gastronomic meal of the French [which] has been on the UNESCO World Heritage list since 2010.\u201d Inspired by Auguste Escoffier, who launched the \u201cD\u00eeners d’\u00c9picure\u201d (Epicurean Dinners) \u2013 the same menu, the same day, in several world cities and aimed at as many diners as possible \u2013 in 1912, […]<\/p>\n","protected":false},"author":3,"featured_media":526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,13,10,7,181,63,22,32,61],"tags":[],"class_list":["post-522","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-makati","category-taguig","category-quezon-city","category-pasay","category-san-juan","category-bonifacio-global-city","category-festival","category-food-and-beverage-event","category-sofitel-philippine-plaza"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/posts\/522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/comments?post=522"}],"version-history":[{"count":6,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/posts\/522\/revisions"}],"predecessor-version":[{"id":530,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/posts\/522\/revisions\/530"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/media\/526"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/media?parent=522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/categories?post=522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/tags?post=522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}