If you love French cuisine, mark on your agenda on March 19th, the day when you click the code operation "Goût de France/Good France": a peaceful, but above all tasty, invasion of the Oltralpe gastronomy on the tables of a hundred restaurants and bistros of quality throughout Italy, invited to participate in this great festival with menus specially designed.
Although it is actually a global event, which involves over 1000 chefs on five continents, committed simultaneously to promoting and enhancing French food and wine culture and its conviviality values, becoming the protagonists of the largest promotion action ever implemented by the country of Escoffier, Bocuse, Ducasse and Ratatouille.
Among the Italian chefs who have joined, are illustrious names of our kitchens, such as Andrea Berton, Giancarlo Perbellini, Andrea Fusco, Anthony Genovese, Roy Caceres, Angelo Troiani, Davide Scabin, Claudio Sadler, Danilo Ciavattini, Cristina Bowerman, Davide Oldani, Simone Rugiati, Valentino Marcattilii, Stefano Marzetti, but for the complete list and to find the nearest restaurant.
In addition, three chefs participating in Good France will be selected by the Ambassador of France, Catherine Colonna, who plans to open the kitchens of Palazzo Farnese, three times during 2015 on the occasion of "Open kitchen" and welcome Italian chefs and their kitchen. Chefs will have the opportunity to propose their Italian menu at the Embassy. With this gesture, the French Embassy intends to pay a tribute to Italy for the quality of its cuisine, its gastronomy and its shared values of conviviality.
A fascinating journey into the French cuisine of the 21st century crowned by a tribute of the greatest Italian chefs, just on the eve of the Universal Exhibition 2015, dedicated to the themes that revolve around nutrition.
In Rome the event is preceded by French Gastronomy Days in Italy. Starting from March 16, three French chefs welcome as many chefs in the capital to create four-hand menus offered to the guests of the restaurants. There are four intense days of tastings, workshops, masterclasses, professional meetings and conferences, which will fuel exchanges between French and Italian chefs.
For French chefs it will be an interesting and unrepeatable opportunity that will allow them to walk the steps of the Italian gastronomic chain from visits to local producers until the selection of the products of the territory in the markets of the capital. Every evening the fruit of this sharing will be appreciated in the three selected Roman restaurants.
