French Gastronomy : Gout de France/ Good France 2016

Celebration of French cuisine all over the world on March 21, 2016.
Remarkable presence of 10 Ghanaian participating restaurants in this international culinary event !

About Gout de France/ Good France 2016

Following the success of the first edition of this gastronomical event in 2015, Laurent Fabius, French Minister of Foreign Affairs and International Development has decided to make Goût de France / Good France an annual event. Every 21 March, French gastronomy and the values that it represents will be celebrated all around the world.

On January 28, 2016, Mr. Laurent Fabius, French Minister of Foreign Affairs and International Development, along with the 3- Michelin starred chef, Mr. Alain Ducasse presented the list of over 1500 restaurants from all over the world that will participate in this 2nd annual Gout de France/Good France event on March 21, 2016.

In addition to these restaurants, French ambassadors will host an exclusive French gastronomical dinner on this evening.

This exclusive event will celebrate the French cuisine, today, a UNESCO heritage, representing its values such as innovation, openness and sharing.

Good France in Ghana

Strong participation of Ghana in Gout de France/Good France 2016
This year, ten restaurants from Ghana are participating in the event in four different cities:



The full list of restaurants from Ghana is available here

Do not miss this opportunity to savor French cuisine in Ghana on March 21, 2016. Please book your table in one of these 12 restaurants as soon as possible. (For menus and pricing, please check with the restaurants directly)

In addition to the 12 participating restaurants, the French Ambassador to Ghana Francois Pujolas and his wife will host an exclusive French gastronomical dinner at the Résidence of France on March 21 to showcase this theme. For this special occasion, a renowned French chef, Mr. Nicolas Nguyen Van Hai, from the famous restaurant “le Chapon Fin” from Bordeaux city is invited to Accra to serve a prestigious diner to high-profile guests from politics, business and cultural community as well as the media groups from Ghana .

About the Chef


First and foremost, I am a gourmet! For me, cooking is about passion and pleasure… My ultimate goal is not to highlight a specific product nor to deconstruct it. I select every product with a personal touch and bring them to your table.” Nicolas Nguyen Van Hai

From 2001, Nicolas Nguyen Van Hai, born in Brittany region of France, worked in two Michelin-starred restaurants in Paris: “Le Clovis” and “Le Sèvres”. His career really began in 2003 at “Le Meurice”, alongside the famous Michelin starred chef ‘Yannick Alleno’. In 2005, he started working with Michel Portos at “Saint-James”, where his talent did not go unnoticed. In 2012, he joined the famous Bordeaxu restaurant “Le Chapon Fin” as Nicolas Frion’s sous-chef. On April 15, 2014, Nicolas Nguyen Van Hai took over as the chef of “Le Chapon Fin” restaurant.
His priority is to centre his creations on the finest ingredients and he carefully chooses his local suppliers. His cuisine is tasty, contemporary and authentic, with a combination of classic and modern inspiration.

About Le Chapon Fin restaurant in Bordeaux

Founded in 1825, the Chapon Fin was one of the first ever three-star restaurants (it was one of the first 33 establishments to be awarded three stars by Michelin in 1933). In the early twentieth century 5, rue Montesquieu was a destination for the ‘crème de la crème’ of society: wealthy Bordeaux merchants, passengers from transatlantic liners, or the glamorous clientele of the Café Anglais in Paris on their way to holiday resorts on the Basque coast...anyone who was anyone would be sure to dine at the Chapon Fin.

Dernière modification : 10/03/2016

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