It isn’t often that the world comes together for one night. And, it isn’t often that five continents are unified for the mutual love and respect of the matriarch of all great tasting food, French cuisine.
On March 21st, 2016 I had the pleasure and honour of being a guest at the French Embassy in Ottawa to experience the second edition of the Goût de France /Good France culinary inspired initiative which united more than 1000 chefs from five continents in celebration of French cuisine.
During my interview with Nicolas Chapuis, Ambassador of France to Canada, hediscussed the thought process behind the Good France initiative. Chapuis explained that Laurent Fabius, the former French Minister of Foreign Affairs wanted to create a worldwide event that would be exceptional ‘in order to immobilize attention on what good food is about’. Not just food, but GOOD food. That is why it’s called Good France; its a word game on Taste of France.
The concept came from the fact that French chefs worldwide working in hotels, restaurants and bistros from Beijing to New York to Rio de Janeiro to Johannesburg were all complaining about the fact that more and more restaurants were opening with bad food. So the chefs wanted to fight against this culinary plague and restore the good name of good food.
In order to maximize the impact, Fabius asked all 180 Ambassadors of France worldwide to join the effort and host a very special dinner once a year, and do it in such a way that would impress their guests.
Restaurants worldwide who participated in the Good France initiative would present a menu à la française that would meet certain criteria: cuisine made of fresh, in-season products from local sources and dishes prepared with less fat, sugar and salt…cuisine for all pocketbooks, from bistros to fine dining.
In Canada, 27 restaurants paid tribute to the excellence of French cuisine, its capacity for innovation, and the values that it conveys: sharing, enjoyment, and respect for peers, the planet, and the art of bien-manger.
Chapuis noted that it was disheartening that Ottawa did not participate in this year’s event and also found it unfortunate that the Nation’s Capital doesn’t have a vibrant restaurant scene like that of Montreal which celebrates and honours traditional French food. However, hopefully that will change with people being more aware of the message that is being conveyed with this special dinner which exemplifies sharing and enjoying the art of good food!
Talking about cuisine — French cuisine, is also talking about joie de vivre, delicacy, optimism, and pleasure. Ideas that are all crucial to the image of France.” Alain Ducasse
Sixty distinguished guests, myself included, were treated to the multi-course culinary magic created by Chef Patrice Noël and Pastry Chef Olivier Potier, both from Montreal, at this year’s invite-only dinner at the French Embassy in Ottawa.
As a true lover of all things French, one knows that there is no such thing as having French food without the intoxicating and splendored flavours of Champagne to compliment it. Guests were treated like French royalty as every course was perfectly accompanied with an exceptional French wine and Champagne. But not just any Champagne was selected; Veuve Clicquot was the official Champagne for the evening. How could one not rejoice with such bubbly news?!
The French Embassy in Ottawa.
As guests were mingling in the beautifully decorated lobby adorned with vibrantly rich tapestries, an amuse-bouche of foie gras kept our hungry tummies at bay until we were seated for dinner.
Bonbon de Foie Gras set against a bowl of liquid nitrogen was the perfect way to start the French culinary voyage that the French Embassy was taking us on.
You know that famous saying “Champagne wishes and caviar dreams”? Well Chef Noël provided a great start by perfectly matching these two key ingredients with scallop in the first of three appetizers.
Seasoned scallop, soya risotto and cilantro oil served with Kristal caviar. A Reisling, Schlossberg Grand Cru, 2005 accompanied it.
Then, Chef Noël brought vegetables to a whole new level in the second appetizer as their simplicity and raw flavour profiles made this meat eater a fan favourite.
Vegetable medley on a flaky puff pastry composition. Served with a Reisling, Schlossberg Grand Cru, 2005.
Finally, it wouldn’t be a TRUE French dinner without some more foie gras and some earthy black truffles. Waiters waited until each guest had their bowl of foie gras in front of them before they proceeded to pour the beef bouillon that brought the dish to a whole new level. My generous pieces of bread served me quite well, as I soaked up all of that delicious liquid! It would simply be a sin to see even a drop wasted.
Foie gras and black truffle swimming in a beef bouillon. Served with a Veuve Clicquot Vintage Rosé.
The main course was one of anticipation for this particular food lover and I was not disappointed. A succulent cut of veal filet that was perfectly seasoned was served with various tasty vegetables complimented by a Panisse (a chickpea flour cake), which was a first for me.
Veal filet with infused sauce served with vegetables and Panisse (chickpea flour cake). Served with Veuve Clicquot Vintage Rosé.
The French love their cheese and how can we blame them?! Before dinner, during dinner and after dinner – cheese is a bona fide ingredient that can be eaten, let alone accompany most dishes at any given time. Both the Camembert and Brie married quite well with the pickled onions and basil leaves.
Camembert Espuma and Brie de Meaux served with Granny Smith apple purée, pickled onions and basil leaves. Served with Veuve Clicquot, Carte Jaune (Brut).
For many, the dessert course is the best part. I personally don’t have a sweet tooth, but I am always more than willing to try and see if I can be persuaded to the dark chocolate side of life. Pastry Chef Potier did an excellent job at convincing me. With the right techniques and ingredients, desserts don’t have to be overly sweet to be enjoyed.
Revisited Black Forest Cake. Served with Veuve Clicquot Demi-sec.
Now having eaten such chocolate decadence even though it was light and not overwhelming, Chef Potier left the pièce de résistance for the end…a light airy dessert bursting with tropical flavours that had all of us wanting more. This was my favourite of the two desserts as I could picture myself having this delectable ‘sweet’ anytime of the day!
Contemporary floating island (Île flottante): passion fruits, crème anglaise, Tahitian vanilla and coconut slices. Served with Muscat Domaine Otter, Sélection de grains nobles, 2003.
Food is pleasure, it’s a culinary art.
The French Embassy in conjunction with both Chefs, decided to share their recipes of some of their dishes. I think this is marvelous as now we can try to replicate parts of that enchanting evening.
Chef Patrice Noel’s recipe: Puff pastry with vegetables
Puff pastry (homemade)
1 bulb garlic
1 purple artichoke
1 red pepper
2 bunches basil
2 stalks white asparagus
1 carrot, top still attached
Divide the puff pastry into portions and bake it at 170° for 40 minutes.
Mince the onions and one clove of garlic. Mix them together.
Boil the carrot and one stalk of asparagus.
Bake the artichoke.
Dry the olives in the oven for 2 hours.
Make a pesto with the basil, garlic, and olive oil.
Peel and mince the white asparagus.
Cook the tomatoes whole sous vide. When you have finished cooking them, mix everything together.
For the panna cotta, infuse the cream with the basil. Add the gelatin.
Spread the onion confit on top of the (homemade) puff pastry. Poach the basil panna cotta, prepare the vegetables, season the pesto with black olives, and add the red tomato coulis.
Pastry Chef Olivier Potier’s recipe: A modern take on an Île flottante
Cook the chopped pineapple with the sugar.
Add the chopped mango and thicken the mixture with the cornstarch and rum. Bring to a boil.
(Left to Right) French Ambassador Nicolas Chapuis and The Food Tease; Chef Olivier Potier and Chef Patrice Noël discussing their Good France menu to their guests; Veuve Clicquot was the primary Champagne of the evening.
The Goût de France /Good France initiative will hopefully grow and flourish with each passing year as its message and purpose is one that should not only apply to the French culture, but be applied universally.
One man’s message stemming from his passion for excellent food and the voices that he represented from all facets of the restaurant industry has shed light to the world of the importance of great tasting food.
One message, one night, across the world and the result was a not only a beautiful one but a ‘good’ one.
Can't get enough of DOMINICA⛰️🏝
Pronounced Dom-in-EEK-a, this island has proven to me that it is indeed a true NATURE island on every level! 🏞
The diverse and uniquely immersive experiences that Dominica offers travelers are incredible😍 Everything from hiking mountainous terrain (thanks to the island's 9 active volcanos 🌋) to walking on black sand beaches (which was incredible to see and walk on), to my favourite, underwater sports and taking in some local cultural experiences. An endless array of activities to do!🤿🎣⛰️
@wanderlustcaribbean were the perfect adventure travel hosts, showing me around the island and providing their expert knowledge, on how best to enjoy my time on the island and taking me to the most stunning views.😍😍 Highly recommended for those seeking customized travel packages, provided by warm and engaging hosts.
Here's to new destinations!!🤗
#travelblogger #travelexperience #travelwriter #travelgram #discoverdominica #discovering #presstrip #caribbeanisland #natureisland #naturephotography #luxurylifestyle #luxurytravel #lovemyjob
A couple of nights ago, I had the pleasure of attending @chainecanada, Bailliage du Canada induction soiree at Ottawa's @centreshawcentre
The end of year event showcased the culinary talent of Executive @chef_pat_turcot and his brigade. I was spoiled with all the delicious dishes!! 😍😋
The Royal Ottawa Golf Club Executive Chef, @jaynords, who is also La Chaine des Rotisseures Bailli of Ottawa, kicked off the stellar culinary event. Special thanks to him for giving me the opportunity to experience such an event😊
La Chaine des Rotisseures members and their guests were spoiled with the following dishes:
● 🧀 Modern Caprese: Charlevoix torched and smoked 1608 cheese. Basil tomato water.
● 🍏 Vegetable: Brined celery root, poached granny Smith apple and shaved chestnut.
●🐟 Fish: Poached Fogo Island cod with fennel and dulse, Northern Coldwater shrimp ceviche on focaccia with Acadian Sturgeon Caviar, prosecco foam and herbs.
● 🍗Poultry: duck confit ravioli, Le Coprin mushroom-hazelnut pate, sunchoke polenta, chard, sour cherry gastrique and Nosey goat cheese.
● 🥩Venison: Sous vide 54C Labrador tea venison loin, brioche toast, sage squash puree and emulsion mole BY55 Noir N1.
● Quince: Quince Kouign-Amann tatin style, Lacelle's Apiary honey ice cream.
● 🍫 Chocolate: BY55 chocolate cremeux, Sable Breton and cranberry gel.
An incredible tasty evening and experience!!😊😋
#foodblogger #foodie #foodgram #foodphotography #travelblogger #travelwriter #lachainedesrotisseurs #ottawa #foodlovers #membersonly #culinaryevent #diningout #exclusive #thefoodteaseeats
Dominica's luxury hotel @coulibri_ridge not only offers exceptional high-end accommodations and warm hospitality, their culinary team also delivers on the same high standard!😍😋
A real treat to experience such flavourful dishes from Executive Chef Damian Mason and his brigade.🤩
Dinners offered a plethora of tasty dishes. Everything from curried lobster in banana leaf with spiced potatoes and carrot purée, roasted pumpkin risotto with parmesan foam to buttered spaghetti with spicy arrabbiata cherry tomato sauce and crispy basil...the dishes were OFF THE CHARTS!!😋😋
Breakfast offerings were equally divine. I had opted to try their Dominican breakfast of salted fish, plantains, tomato medly served with Johnny Cakes and fruits. And if that wasn't enough, I had to try their sweet avocado toast with coconut bacon. Simply delicious 😋
I also tried their Swiss potato roesti with mushrooms ragou, served with locally grown fruits and breakfast muffins...I couldn't get enough!!
A real culinary treat to experience such dishes!!
#foodblogger #foodgram #travelwriter #travelbloggers #culinary #hotelsandresorts #hotellife #dominica #chef #deliciousfood #delicious #newcuisine #travelgrams #foodporn #foodpornshare #thefoodteaseeats #executivechef #discoverdominica
As a Canadian, I am very proud to say that I had the pleasure of staying at the uber luxurious resort @coulibri_ridge located in Dominica, owned by fellow Canadians, Daniel Langlois and Dominique Marchand.🇨🇦🇨🇦😍
Harnessing the power of both sun and wind, completely self-sufficient and off the grid, this high-end 14 suite resort, has proven that minimal impact on nature can be attained and without compromise!!🌞🌬
The energy collected on the resort is part of the resort's shared power generation and storage. They have enough energy for the entire resort, which comprises of 14 fully equipped and air-conditioned luxury suites, two restaurants, kitchens, offices and conference rooms, spa, multiple swimming pools, resort lighting, and charging stations for electric vehicles. Sustainability at the highest level!!😍😍
Coulibri Ridge owners, Daniel Langlois and his life partner Dominique Marchand (love the Canadian connection🇨🇦), aspire to have guests experience Coulibri Ridge, as a model for self-sustainablility and that it leaves a lasting impression on them to do their part, for the betterment of our world🌏
#travelwriter #travelblogger #discoverdominica #sustainability #selfsufficient #offthegrid #coulibriridge #luxurylifestyle #luxuryresort #ecofriendly #ecoresponsable #luxelife #newhotel #newresort #lovemyjob
Lobster, lobster and more lobster 🦞 🦞🦞😋
Dominica is very rich in fruits and vegetables and ofcourse an abundance of seafood, to savour and devour. So when Dominica...we indulge in lobster🤗😋
Special thanks to Keepin' It Real @junglebaydominica and the @fortyounghotel for the delicious dishes!!
#foodgram #foodblogger #travelwriter #travelblogger #lobster #lobsters #dominica #seafood #dining #wheninrome #discovering #seafoodlover #lovemyjob #foodphotography #vacationdestination #discoverdominica
The stunningly beautiful Trafalgar Falls, located in the Trois Piton National Park!!😍😍
These famous twin waterfalls are a 20-minute drive from Dominica's capital, Roseau. It's a short 10 to 15 minute walk along a well-maintained path to the viewing platform, where you can photograph both falls.
Fun fact: The smaller waterfall has cool refreshing water, whereas the tall one is a hot spring.💧🔥
Dominica's natural beauty is endless!!😍
While in the beautiful Portsmouth region in Dominica, I had hoped to experience some interesting experiences, and I did just that! 🤗
🔸️Visit the famous Indian River Bush Bar ✅️
🔸️See the witch house from Pirates of the Caribbean 2 movie ✅️
🔸️See the incredible flora and fauna, including the numerous iguanas and crabs that live off the Indian River ✅️
Special thanks to Cobra Tours Dominica for the 'Dynamite' Rum excursion and for an amazing time!!😋
#foodblogger #travelwriter #travelblogger #travelexperience #bushbar #discoverdominica #boatride #indianriver #witchhouse #piratesofthecaribbean #rum #rumtime #thefoodteasedrinks
Discovering other incredibly scenic regions of Dominica, has brought The Food Tease to the award-winning, adventure and wellness retreat @junglebaydominica ⛰️🏝
The villas at the resort are sustainably designed with nature in mind.
The bamboo walk-in showers at the resort, instantly puts you in a 'spa' frame of mind. In addition to the numerous activities that the resort includes, as part of their Adventure Wellness package (hiking, snorkeling, kayaking, yoga, cooking classes, etc.) daily half-hour spa treatments are also included‼️💆🏼♀️😍
Catching the beautiful sunset at the resorts' infinity pool was a MUST for me!
Wait till you see what activities and adventures I do next!!🤗😉
#foodblogger #travelwriter #travelwriter #travelexperience #discoverdominica #junglebaydominica #adventure #adventurehotel #sustainability #natureisland #naturehotel #hotelsandresorts #luxurylifestyle #luxelife #chasingdreams #thefoodteasetravel
After some incredible snorkeling in Toucari Bay with @wanderlustcaribbean we needed some well deserved substance to refuel our bodies! 🤿🐟🐠🏝
The Keep'in It Real restaurant was the ideal eatery for some tasty snapper 🐟 with all its delicious trimmings (local greens, fried plantains, fritters with some rice and beans).
To wash it all down, some local Rum with passion fruit juice 😋 🍹
This is what experiencing a new destination should be like...amazing adventures, delicious food and connecting with like-minded enthusiasts!!😍🤗
#foodblogger #travelblogger #foodgram #foodie #dominica #presstrip #snorkeling #localcuisine #discoverdominica #wanderlustcaribbean #refuelling #vacationdestination #discoveringnewplaces #lovemyjob #thefoodteaseeats #thefoodteasedrinks
Exploring Dominica with @wanderlustcaribbean has been a REAL treat of an experience!!⛰️🏝
Their knowledge of the best island hikes and my favourite, snorkeling AND more importantly, their effervescent personalities make for an incredible adventure travel experience! 🤗😍
The stunning views of Point Baptist beach are like post cards coming to life! This beach is known for its insanely soft white and black sand.🏝
Here's to exploring new destinations and making more memories🤗
#foodblogger #travelblogger #dominica #discoverdominica #wanderlustcaribbean #adventuretravel #curated #natureisland #naturephotography #beach #pointebaptiste #beachlife #lovemyjob