Each year in March more than 1000 of the top restaurants worldwide take part in Goût de France, a celebration of the country’s rich culinary tradition. This year’s event falls on March 19, when chefs from five continents will each prepare their unique take on French gastronomic cuisine. Each will serve up a menu approved by a committee in Paris that is led by world famous chef Alain Ducasse, the first man ever to own restaurants carrying three Michelin stars in three different cities.
Sydney’s executive chef Georges Mansour offered to share his menu with Selections ahead of the big day, giving readers a glimpse into Le Vendome’s quality French cuisine. His six course feast blends French traditions and the finest imported ingredients with the best of Lebanon’s seasonal produce to create a unique menu that reflects his years of experience in French gastronomy.
“It’s natural with time that you start to think about the combinations, how to work everything together,” he says, explaining how he places his own signature on every dish. “You can feel the results of years of experience, you can create your own identity.”
For Goût de France he created two tailor-made recipes, a cold starter of local Mediterranean sea bass tartare, served with osetra caviar and lemongrass jelly, and a warming winter starter of pan fried foie gras escalopes, served with mango and pomegranate coulis and brioche. He is also serving his personal favourite dish, braised veal sweetbreads with shallots and Parisian potatoes.
Where celebrating Goût de France at one of Ducasse’s restaurants would set you back 380 euros, Sydney’s is charging just $87 for all six courses.
“I wanted people to enjoy this event,” Mansour explains. “It’s one night per year, so we have to celebrate, and when you celebrate of course you don’t look for money. It’s a unique menu and it’s lots of courses, but I will really serve gastronomic portions, for people to enjoy every dish.”