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Organized on the initiative of the French Ministry for Europe and Foreign Affairs, Goût de France / Good France brought together 3500 on 5 continents on the first day of spring 21 March 2018 to pay tribute to French cuisine and its convivial values.

Alain Ducasse also wanted this year’s event to be an opportunity to pay tribute to Paul Bocuse : the participating chefs had the opportunity to include one of Paul Bocuse’s dishes or a dish inspired by him in their menus.
Download Chef's Paul Bocuse recipes sample

This dinner event benefits from an international promotional campaign enabling all participating chefs to showcase their cuisine and expertise around the world with the active support of French embassies, Atout France and media partners, France Médias Monde, TV5 Monde and JCDecaux.

Participating in the Goût de France / Good France event means:

    • obtaining a label of excellence following selection by a Committee of Chefs;

    • belonging to an international community of over 3300 chefs;

    • promoting the visibility of France's culinary heritage;

    • highlighting visibility among clients in France and abroad;

    • increasing the restaurant's activity ratio.

Ahead of the event, each participating chef received a communications kit with Goût de France / Good France stickers and posters to promote the event in their establishment.

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How to run a good France event: A unique opportunity to enjoy and share the taste of France


Each menu showcases France's gastronomy while allowing chefs freedom to adapt their offers to their own markets and quality products. ALL MEALS MUST FOLLOW a certain order of dishes:

    • Generous apéritif

    • Starter(s)

    • Main course(s)

    • Cheese course

    • Dessert (*)

    • French wines and champagnes

(*) Two desserts may be served if the restaurant owners feel they are unable to provide high-quality cheese.

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Each menu will be based on cuisine that uses little fat, sugar or salt, shows concern for “good food” and the environment, and features vegetables and grains.


The price is at the restaurant's discretion. It is suggested that 5% of sales are donated to a local NGO working in the health and environment sectors.

Contact: Valérie Leveziel d’Arc / Good France coordinator: info@goodfrance.fr