Famous for its wines, goat cheeses, sausages and fried foods, the Centre-Val de Loire is this year’s French region featured in the Goût de France. The initiative is back after a year of interruption to the covid-19 pandemic. And for seven days – between this Thursday, the 14th and 22nd of October -, all over the world, he promises to put those interested in eating “French style”. Portugal, of course, is no exception and restaurants, shops and hotel schools will offer customers a French gastronomy experience, under the sign of sustainability.
“After a year of interruption, a Goût de France initiative returns to Portugal as in all countries of the world for its sixth edition. The Portuguese public will be able to participate in the festival of French cuisine, discovering the wines, ingredients, menus or the dishes from the French region highlighted this year: the Center-Val de Loire”, explains ambassador Florence Mangin to the DN. And for the diplomat, there are at least two regional delicacies that cannot fail: “the crottin de Chavignol and the tarte tatin”.
Participating restaurants are invited to offer their customers, during this week, a “French-style” menu, with freedom for each chef to adapt your proposal to your market and the quality products you usually use.
After Aquitaine and Provence, this time it is the Center-Val de Loire that stands out. In many ways, a gastronomy from this region of central-western France, which has Tours and Orleans as its two largest cities, symbolizes the art of Living French style. It was precisely in Tours that in 2010 the European Institute of Food History and Culture presented the “French gastronomic meal” as an intangible cultural heritage of humanity at UNESCO.
Now it’s this special relationship between the products of the terroir and a gastronomy intimately linked to the landscapes of the heart of France and the valley of the Loire river that the region wants to take to the whole world through this Goût de France.
This sixth edition – an initiative of the Ministry of Europe and Foreign Affairs of France and the chef Alain Ducasse – is marked by a concern for the environment and sustainability. The initiative, sensitize the chefs and other catering professionals for their role as ambassadors of a more responsible gastronomy – on the human plane, but also on the health, environment and palate education. The goal? That the gastronomy of the future is more “sensitive, conscious and powerful, carrying a universal message for future generations: that of saving the Earth and its riches”, explains the organization.
“The sixth Goût de France offers to promote responsible gastronomy. chefs and the owners of results fulfill their role to preserve the planet, avoiding waste, contributing to short production circuits and favoring products without pesticides”, explains ambassador Florence Mangin. In Lisbon since June 2019, the diplomat has no doubts : “The feast of the taste buds must be combined with reasonable management of our resources.”