Restaurants access

  • Blanquette of veal with chanterelles

    Blanquette of veal with chanterelles

    © Pierre Monetta

  • Beillevaire cheese shop

    Beillevaire cheese shop

    © Pierre Monetta

  • Rech's dessert

    Rech's dessert

    © Pierre Monetta

  • WD 50 – J’aime New-York

    WD 50 – J’aime New-York

    © Pierre Monetta

  • Viajante - J’aime Londres

    Viajante - J’aime Londres

    © Pierre Monetta

Restaurants access

Goût de / Good France, an initiative of the French Ministry of Foreign Affairs and of International Development, will celebrate French cuisine and its values of sharing in various locations worldwide on 21st March, 2016. A total of 1700 chefs on all five continents are expected to join the event on the eve of spring.

From haute cuisine to fine-dining bistros, chefs from all over the world are invited to participate in this great celebratory event.

During the Goût de/Good France event, an international communication 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, and TV5 Monde.

Registrations for the chefs are now closed.

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



Each menu adds value to the diversity of French gastronomy, as chefs will have the freedom to integrate quality produce from their own country to their menu proposals.

For this new Good France edition, your menu will revolve around one receipe inspired from the French "savoir-faire"


Download the 2016 communication Kit:

Communication Kit >>

Download the 2016 Goût de/Good France documents:


Press release



Press report


Press review

 (French press)


Press review

 (Foreign press)

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to follow one meal sequence:

  • A traditional French appetizer
  • Starter
  • Main course(s)
  • A selection of French cheeses
  • Dessert(s)*
  • French wines and champagnes*

*Two desserts could be served if the chefs feel they are unable to offer high-quality French cheeses.


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.

Contact: Valérie Leveziel d’Arc, Goût de / Good France event coordinator :


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