Gout de France - Experience French Fine Dining

2019-03-21 18:30:39 2019-03-21 22:00:33 Asia/Manila Gout de France - Experience French Fine Dining

Goût de France / Good France is a unique global event held on 5 continents in over 150 countries which, for this fourth consecutive year, will involve French embassies abroad and chefs from around the world.


They will all offer “French menus” on the same day, Wednesday 21 March 2019. This fourth year will see some 3,000 participating restaurants, including 1,500 chefs currently registered in France. And for the first time, there will be a regional focus with the Nouvelle Aquitaine region selected as guest of honour.  Alain Ducasse also wanted this year’s event to be an opportunity to pay tribute to Paul Bocuse with the participating chefs having the opportunity to include one of Paul Bocuse’s dishes or a dish inspired by him in their menus.


This year we are holding it in Enderun College, restaurant 101 in McKinley, Taguig.



And the proposed Menu is :


Aperitif : Charles de Fere, Chardonnay Brut, France


Crab and fennel quiche

Endive salad, avruga caviar, cremé fraiche

Wine : Cotes de Rhone Villages, Laudun, Ferraton Pere&Fils  2016 France

***

Fillet of Lapu Lapu

braised leek, tomato broth

Wine : Cotes de Rhone Villages, Laudun, Ferraton Pere&Fils  2016 France

***

Roasted lamb loin

Mediterranean vegetable roulade, fava and garlic cream, pomme soufflé, juniper infused jus

Wine : Dulong Reserve Saint-Emilion, 2016, France

+++

Brie de meaux

Warm cashew brioche, mango chutney

***

Lychee-raspberry tart

Vanilla ice cream



Attire : Smart Casual / Business

1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig, 1634 Metro Manila Internations Manila internations@cthor.com
Starting On:
Mar. 21, 2019 | 06:30 pm
Ending On:
Mar. 21, 2019 | 10:00 pm
Venue:
Enderun Colleges
Organizer:
Internations Manila
Event Description

Goût de France / Good France is a unique global event held on 5 continents in over 150 countries which, for this fourth consecutive year, will involve French embassies abroad and chefs from around the world.

They will all offer “French menus” on the same day, Wednesday 21 March 2019. This fourth year will see some 3,000 participating restaurants, including 1,500 chefs currently registered in France. And for the first time, there will be a regional focus with the Nouvelle Aquitaine region selected as guest of honour.  Alain Ducasse also wanted this year’s event to be an opportunity to pay tribute to Paul Bocuse with the participating chefs having the opportunity to include one of Paul Bocuse’s dishes or a dish inspired by him in their menus.

This year we are holding it in Enderun College, restaurant 101 in McKinley, Taguig.

And the proposed Menu is :

Aperitif : Charles de Fere, Chardonnay Brut, France

Crab and fennel quiche

Endive salad, avruga caviar, cremé fraiche

Wine : Cotes de Rhone Villages, Laudun, Ferraton Pere&Fils  2016 France

***

Fillet of Lapu Lapu

braised leek, tomato broth

Wine : Cotes de Rhone Villages, Laudun, Ferraton Pere&Fils  2016 France

***

Roasted lamb loin

Mediterranean vegetable roulade, fava and garlic cream, pomme soufflé, juniper infused jus

Wine : Dulong Reserve Saint-Emilion, 2016, France

+++

Brie de meaux

Warm cashew brioche, mango chutney

***

Lychee-raspberry tart

Vanilla ice cream

Attire : Smart Casual / Business

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