Tomorrow, Wednesday 21 March will be the 4th annual Goût de France/Good France event. For this event, restaurants around the world put together a French menu for a worldwide day of French dinners. This year, there are 11 restaurants participating in Australia.
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 2,500 chefs
- promoting the visibility of France’s culinary heritage
- highlighting visibility among clients in France and abroad.
Each menu will highlight French gastronomy while still permitting chefs to liberally adapt their menus to their local markets and available quality produce.
All meals must consist of a generous aperitif, a main course, a cheese plate, a dessert (or two for those restaurants that do not have cheeses of a high enough quality) and of course, French wine and champagne.
Each menu will be based on cuisine which uses little fats, sugars or salts, in agreement with “good food” and the environment, putting a focus on vegetables and grains.
The price is at the restaurant’s discretion but it is suggested that 5% of the proceeds are donated to a local non-governmental organisation whcih works in the health and environmental sectors.
La Provence, Adelaide
The menu is based on traditional tastes such as truffles, le gratin, garlic and lentils and is priced at $90.
Wild mushroom risotto, shaved Périgord truffle, crisp zucchini blossom
Classic French roast chicken, gratin potato, French lentils, garlic cream, thyme jus
Herve Mons Blue du Bresse with spiced plum compote, selection of breads and crackers
Passion fruit soufflé, blood orange sorbet, pouring cream
Lutece Bistro & Wine Bar, Brisbane
The restaurant is putting on a 5 course dinner, a glass French sparkling & matching French wines -$125.00
Warm panfried Rougie duck foie gras “Fritz Kobus” sauteed apple & Pinot gris sauce
Patagonian Tooth fish Sea bass, lobster jus, sage & gnocchi
Braised White Rocks veal shoulder & shank, pomme mousseline, morel mushroom jus
Brie de Meaux with black truffle, walnut & pear
Floating Island, iced hazelnut parfait
Reservations by telephone (07) 3161 1858.
Le Tres Bon, Bugendore
The restaurant is celebrating the tastes of the Alsace region, while using regional products from Bungendore. The price: $95 or $145 with matching wines.
Émincé beetroot and horseradish ice cream
Wine – Alsace France : Louis Sipp Riesling nature 2015
Main Course/plat principal
Duck confit with cherry griottes sauce and sauerkraut
Wine – Local Bungendore Region: Enotria pinot noir 2016
Wine – Alsace France: Gerwurztraminer Grand Cru Domaine Rifle
Alsace rhubarb tart
Wine – Alsace France: Pinot Gris Vandange Tardive 2000
You can reserve via the website by purchasing tickets either for the 4 courses without wines or the 4 courses with wines: https://letresbon.com.au/event/gout-de-good-france-dinner/
A menu for $85 or $110 with matching wines.
Double baked comté cheese soufflé
Duck confit & foie gras terrine, pickled grapes, toasted brioche
Pan fried eye fillet, beef cheek pithivier, morels mushroom puree, madeira jus
Bouillabaisse: Pan fried snapper, squid, mussels, prawns, rouille sauce, toasted sourdough
Pear tarte tatin, mirabelle plum ice cream
Valrhona bitter chocolate soufflé, fresh raspberry sorbet
Bethmale cheese (goat cheese)/ brebirousse d’argental/ cantal entre deux AOC/ crémeux argental
Reservations by email on [email protected] or by telephone on 02 6163 1818.
The restaurant will be offering the following menu for $80:
Lyonnaise saucisson & brioche, oeuf “meurette”, red wine, mushrooms & croutons
Free range chicken breast, farcie, morrel mushroom cream sauce, medley of rice
St Marcellin, apple & celery salad, cheese emulsion
Oeuf a la neige “Grand Mere Bocuse”, praline tart, sauce anglaise
Reservations by telephone on (03) 8394 6625.
A menu for $95 or $145 with matching wines
Saumon Fumé – House smoked Ora King Salmon, crispy potato, pickled daikon, brown butter emulsion & lemon
Plat de resistance
Le Canard – Roast duck breast with stone fruit, chargrilled okra, gastrique sauce
Croquette de Camembert – camembert croquette, witlof salad, honey & sesame dressing
La Fraise – Strawberries, mint, honeycomb
Reservations: http://thefrenchbrasserie.com.au/reservation/ or by telephone (03) 9662 1632.
Bistro Gavroche, Chippendale, Sydney
Bistro Gavroche has put together a menu of dishes made famous by Paul Bocuse for $98. Ignore the footer in which it is stated that the price is in Singaporean dollars.
Reservations by telephone on 02 9281 6668
Bistro Guillaume, Sydney
The menu was not online on the Goût de France website nor on the restaurant’s website. We recommend that you telephone for information and to reserve: 02 8622 9555
Garden Court Restaurant, Sydney
The following menu is available for $89 per person.
Spanner crab, pickled kohlrabi, smoked roe
Lamb rump, ricotta, fermented berry, broccolini, parsnip
Comté, oats, cured egg
Orange crème brûlée, chocolate madeleine
Reservations by telephone on 02 9228 9055.
A menu for $70 or $120 with matching wines.
Yellow fin tuna poke, soy & ginger, quail egg
JANSZ ROSE SPARKLING, TASMANIA
Duck Prosciutto, roasted figs, honey
DOMAINE OTT ROSE, 2015, PROVENCE
Hervey Bay scallops, cauliflower miso, squid ink crisp
LA CRÉMA CHARDONNAY, 2014, CALIFORNIA
Braised beef cheek cannelloni, morels, Celeriac
CA MARCANDA PROMIS, 2013, TUSCANY
Espresso & chocolate, smoked vanilla
BLACK COFFEE LIQUOR
To reserve: https://silvesters.com.au/book/ or by telephone: 02 9259 7330
The Bathers’ Pavilion, Sydney
A menu for $95 (without drinks).
Octopus carpaccio with saffron gel, tomato tapioca, olive crisp
Mussels, spinach and cured trout, mushroom and riesling velouté
Roast herbed lamb loin with braised shoulder, baby zucchini, smoked couscous and lemon
Le Marquis and Ossau-Iraty cheese, toasted walnut and fig bread, quince paste
Caramelised apple and yoghurt mousse, honey jelly, pine nut crumble, Calvados ice cream
Reservations by telephone on 02 9969 5050 or here.
What is your favourite French dish?