The French Ambassador to Seychelles Lionel Majesté-Larrouy made the announcement in the presence of Mrs. Sherin Francis Seychelles Tourism Board (STB) Chief Executive in a press conference held Botanical on Friday March 1, 2019 at the Headquarters in Mont-Fleuri.
Goût de France/Good France is part of the activities that celebrates the International day of ‘La Francophonie,’ commemorated on March 20 every year. On the local scene Goût de France, which is organised by the French Embassy in collaboration with the STB has become a Key event in the tourism industry as numerous hotels and restaurants associate themselves to the event.
Three of the nine partnering establishments to the Goût de France edition were also present at the launch at Botanical House, namely Pierre Delplace owner of Delplace Restaurant who was accompanied by Chef Julien, Chef Hamzeh represented Kempinski, and Low from Berjaya Beau Vallon Bay Resort & Casino
In the spotlight for this fifth edition is the southeastern region of France, its distinctive gastronomic heritage that carries a subtle mix of Mediterranean and mountainous country delights. Speaking at the event Mrs. Sherin Francis, STB Chief Executive mentioned her satisfaction to collaborate with the French embassy again for a successful event for Gout de France 2019.
She highlighted that the event aligns local products and the expertise of the Chefs in Seychelles with the many chefs participating around the world, propelling Seychelles higher as a holiday destination.
“It is our duty to associate ourselves with events that will raise Seychelles’ profile as a holiday destination. The past events has received a very positive response both from tourists and from locals. It is a common decision with the French embassy to launch this year’s edition of Gout de France early as a strategy to increase awareness about the initiative and get as maximum people to come out and enjoy the French style dining in the various establishments,” said Mrs. Francis.
On his part, his Excellency Lionel Majesté-Larrouy, mentioned that Seychelles recorded the highest participation rate per capita in the previous edition.
He highlighted the success of the event globally, as the number of participating restaurants keeps on increasing every year.
Mr Majesté-Larrouy said while the French gastronomy is well-known the event helps to showcase how the French cuisine has evolved and can be linked to new gastronomies and can also incorporate products from other countries. Chefs in Seychelles will be among 5,000 chefs worldwide to be presented with certificates for participating in the 2019 Goût de France.
Following the Press conference, guests and members of the press had the pleasure to discover few sample of the chef’s special Provençal treats from Delplace Restaurants while the Kempinski provided a sweetened touch through an assortment of chocolates.