International celebration for French ‘slow food’

Executive chef Philippe Garand of Holiday Inn Suva looks at his menu. Picture: ATU RASEA

Executive chef Philippe Garand of Holiday Inn Suva looks at his menu. Picture: ATU RASEA

FRENCH meals are about more than food but also about sharing life, features which has earned the cuisine UNESCO recognition.

The new French ambassador, Sujiro Seam, said this was the reason behind the annual Gout de France or Good France, an international celebration involving 2000 chefs.

“What was recognised by UNESCO as part of the world’s heritage is the French gastronomical experience which means that people get together, they share good food, they share good company and they take it slow.

“This is contrary to the tendency we observe in modern life and fast food. This is slow food and this is really to enjoy life together.

“So food and wine and local ingredients.”

Normally held in restaurants and French embassies worldwide, the Fijian chapter of the event took place at Ambassador Seam’s residence for 25 dinner guests including heads of retail giants that import French ingredients.

The seven course menu was put together by the executive chef Philippe Garand of the Holiday Inn Suva with assistance from local chefs.

Mr Seam told representatives of the Motibhai Group, Tappoo Group, Fijian Holdings, CJ Patel and Carpenters Fiji Group present at the dinner that he had handpicked guests to try to create relationships which would lead to more business between Fiji and France.