Photos: Courtesy Atout France
From October 14th to 22nd, Goût de/Good France will be available in Mexico and the world, starting with an appetizer to open your mouth and ending with a glass of liqueur.
UNESCO declared in 2010, French food as Intangible World Heritage, since eating in France is an art, a delight that also creates a specific moment to strengthen family and social ties around a table.
To be part of the gastronomic tradition, participating restaurants must have a menu of four to seven courses, which must include: appetizers, fish or meat with vegetables or legumes, cheese and dessert.
In 150 countries, it will be possible to taste typical French cuisine with a particular touch of each chef. Master classes will also be held to share their experiences and transmit their “savoir-faire”. Eco-responsible Centre-Val de Loire
The Centre-Val de Loire region will be the protagonist of this 2021 edition, the chef ambassador is Christophe Hay, who has been awarded two Michelin stars and named “Chef of the Year 2021” by the gastronomic guide Gault & Millau, in recognition of his commitment to a local, sustainable and solidary cuisine.
Some peculiarities of this edition are the mushrooms that grow in troglodyte caves and are highly used in prestigious restaurants around France.
Val de Loire has the AOP for its artisanal manufacture of five goat cheeses, which are: Crottin de Chavignol, Pouligny St Pierre, Sainte-Maure de Touraine, Selles-sur-Cher and Valençay.
And the 24 types of grapes used to produce some of the most famous white, rosé, red and sparkling wines of the area can’t go unnoticed. As well as the traditional dessert of the region “tarte Tatin” created by sisters Stéphanie and Caroline Tatin in their hotel Lamotte Beuvron.
Participating restaurants in México
Almara (CDMX) Chef Guy Santoro
Au Pied de Cochon (CDMX) Chef Frédéric Lobjois
Bistrot Galia Chef (CDMX) Chef Emmanuel Chabre
La Vie en Rose (CDMX) Chef Matthieu Lecroart
Café des Artistes (Los Cabos) Chef Thierry Blouet
Doña Julia (Chiapas) Chef José Bossuet Martínez
Café des Artistes (Puerto Vallarta) Chef Thierry Blouet Cruz
Los Amores de Frida (Guadalajara) Chef Jorge Orozco
Argentilia (Querétaro) Chef Fernando Pérez Fuentes
Central Central (Querétaro) Chef Ralik Reifert Gómez
Ay Lola (Querétaro) Chef ejecutiva Marcela Cortés y chef Eduardo
Josecho (Querétaro) Chef Rodrigo Miguel Pérez
Asador Bacanora (Querétaro) Chef Hugo César Domínguez Zamarrón
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