UK restaurants celebrate France


On Thursday 19 March, 20 restaurants around the UK will join over 1,300 chefs from all five continents for a worldwide celebration of French food and drink.

Goût de France/Good France is a global initiative supported by the French Foreign Ministry and three-Michelin-starred chef Alain Ducasse. The event showcases a cuisine that is dynamic, outward-looking and innovative, whilst remaining true to its values of sharing, enjoyment and respect for good food.

French cooking in the UK © Pierre Torset
French cooking in the UK © Pierre Torset

In the UK, chefs at 20 restaurants have devised special French gourmet menus, which will be served to diners on 19 March. Menus include a traditional French aperitif, hot and cold starters, a fish course, a meat course, a cheese course, a chocolate dessert and French wines and liqueurs.

A range of restaurants – from local bistros to fine dining – are taking part, and menus start at £19.50. Menus will be based on fresh, seasonal and local produce with reduced levels of fat, sugar, salt and protein. Dishes already announced include scallops with blood oranges, roast partridge breast, wild seabass with celeriac, and white chocolate and rhubarb soufflé.

The participating UK restaurants are:

Alain Ducasse at The Dorchester (London)
Chef: Jocelyn Herland

Le Manoir Aux Quat’Saisons (Great Milton)
Chef: Raymond Blanc

Boulestin (London)
Chef : Andrew Woodford

Boundary Restaurant (London)
Chef: Frederick Forster

Brasserie Joel (London)
Chef : Ishizuka Walter

Brasserie Zedel (London)
Chef : Andrew Parkinson

Casse-Croûte (London)
Chef : Sylvain Soulard

Club Gascon (London)
Chef : Pascal Aussignac

Escoffier (London)
Chef : Jonathon Warner

Hutchesons Glasgow (Glasgow)
Chef : Eric Avenier

L’Atelier de Joël Robuchon (London)
Chef: Xavier Boyer

Le Petit Nantais (Hampton Court Village)
Chef : Jean-Philippe Gravier

Marianne (London)
Chef: Marianne Lumb

Mirabelle (Harrogate)
Chef: Lionel Strub

Pollen Street Social (London)
Chef: Jason Atherton

Rivea London (London)
Chef: Alexandre Nicolas

The Balcon (London)
Chef: Vincent Menager

The Grill at the Dorchester (London)
Chef: Christophe Marleix

The Vineyard (Newbury)
Chef: Daniel Galmiche

Pillars Restaurant, University of West London (London)
Chef: The students, led by Chef Coaker

Participating restaurants’ menus on the Good France website: Table bookings should be made directly with the restaurant.

Laurent Fabius, French Foreign Minister, said: “France’s heritage is its cuisine, its wines (…) The gastronomic meal of the French has been on the UNESCO World Heritage list since 2010, but it is a heritage that should not simply be contemplated, glorified and savoured; it is a heritage that should be built upon and showcased.”

Chef Alain Ducasse said: “The common point of this event is generosity, sharing and the love of what is beautiful and tastes good. It will be a delightful interlude and an opportunity to celebrate French cuisine worldwide.”

Bruce McMichael

Food writing, discovering food stories, meeting producers, chefs and food enthusiasts are all part of desire to inspire, inform my readers and fellow food lovers. I am a freelance writer, journalist and published author focusing on the international world of food and drink, culture and travel. In 2019 I graduated from the University of Gastronomic Sciences in Pollenzo, Italy with a Masters in Food Culture, Communication and Marketing. I am now a visiting Professor at the university teaching Food & Drink Writing. Based in London I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur. In 2017 I won an episode of the ITV (the UK-based national television channel) cooking competition show, 'Gordon Ramsay's Culinary Genius'. I took my children on holiday to Sicily with the prize money. As an experienced farmers' market manager and operator of a small marmalade/ preserves company, I am very familiar with the issues surrounding local food, farming, enterprise and the environment.

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