For one day a year, the high art of French gastronomy is honoured around the world in an initiative dubbed Goût de France/Good France. Inspired by legendary chef Auguste Escoffier’s Les Dîners d’Epicure, the event now connects a global network of French restaurants across 150 countries, each serving a degustation dinner carefully crafted to reflect the finer points of French cuisine. In Malaysia, the Sunway Le Cordon Bleu Institute of Culinary Arts had the distinction of opening this year’s event with a dinner hosted at Espace André Cointreau. Led by the institute’s Technical Director Chef Rodolphe Onno, the dinner was attended by industry leaders including French Ambassador HE Christophe Penot, Sunway Education Group Senior Executive Director Dr Elizabeth Lee, Le Cordon Bleu Malaysia General Manager Ming Ho and Pernod Ricard Malaysia Marketing Director Emmanual Dokhelar.
Ming Ho, HE Christophe Penot, Delphine Dokhelar and Emmanual Dokhelar
Aperitifs of Mumm Gordon Rouge warmed up guests while they took in a 15 minute cooking demonstration by Chef Rodolphe. Together with the Ambassador, the chef made the rouleau croustillant d’escargot, a fried brick roll of snails which served as the starter to the six course menu.
HE Christophe Penot and Chef Rodolphe demonstrate how to prepare the rouleau croustillant d’escargot
Chef Rodolphe’s menu drew on a variety of traditional ingredients from his home country, inspired by the French joie de vivre or joy of life, paired flawlessly with French wines and champagne. The evening was made more special by a harpist who regaled guests with melodies, making the strings sing with every brush of the instrument.
Chef Rodolphe and his team prepare a dish
The highlight of the menu was the magret de canard or roasted duck filet, served with salami of duck leg, spiced red wine, kumquat and blackberry sauce with foie gras. The tenderness of the meat and crispy layer of duck skin blended perfectly with the sauce, as well as the rich and creamy foie gras to form an inimitable flavour.
Roasted duck filet, salami of duck leg with spice red wine, kumquats and blackberries sauce, Foie gras
Capping off the meal was an exquisite orange emotion chocolate dessert, artfully presented by Pastry Chef Instructor Florian Guillemenot and his team. The dish was matched with a Martell Cordon Bleu, generously sponsored by Pernod Ricard Malaysia, which brought the Goût de France menu to a high spirited close.