Goût de France/ Good France 2019 - Embassy hosts Cyrène Randrianasolo [fr]

The Embassy of France in India hosts Cyrène Randrianasolo, Young Chef Olympiads winner on the occasion of Goût de France/ Good France 2019.

New Delhi, 19 March 2019

On the week starting from the 19th of March, across five continents and in over 150 French embassies and consulates, chefs unveiled their vision of a French-style dinner in an extensive programme celebrating French cuisine.

This year, the Embassy of France in India decided to focus on the training of culinary professionals. A year after the State visit of the President of the French Republic, who placed the youth at the core of the bilateral relationship between France and India, it was decided that this priority would be extended to the gastronomy sector, too.

The Embassy thus had the pleasure of hosting the young, high-schoolgoing French Chef, Cyrène Randrianasolo, who won the Young Chef Olympiads held in Kolkata in February 2019. Standing first among 48 young chefs, she helped France display its expertise in training chefs.

Eighteen-year-old Cyrène was delighted at the prospect of returning to India with Chef Magdala Caussimon, her mentor from the Albert de Mun Hotel and Catering School. During her sojourn, Cyrène met young Indian chefs to exchange views and culinary skills over masterclasses at the Vatel Hospitality Management School in Delhi, and the International Institute of Hotel Management in Kolkata.

Concerned about the environment and subscribing to sustainable cuisine, the young chef had the opportunity of preparing dishes with products sourced from regional distribution. She thus visited an organic farm in Delhi-NCR as well as explored the treasures of Khari Baoli, the famed spice market in Old Delhi.

On the occasion of this event, H.E. Alexandre Ziegler, Ambassador of France to India, said, “I am thrilled that we are focusing on professional training and sustainable development this year. Cyrène, through her trajectory and success in Kolkata, is proof of French excellence. She shows that gastronomy enables encounters between France and India.”

In India, over 70 restaurants were part of Good France this year. Participation from India has been increasing steadily – up by 50% from last year in Delhi alone – which reflects the Indian public’s growing interest in exploring new flavours, especially French gastronomy, which is certainly among the best in the world!

Gastronomy: an asset for France’s attractiveness

As the world’s leading tourist destination, France’s goal is to attract 100 million foreign visitors by 2020 and generate €60 billion in tourist revenue.

Gastronomy is one of the mainstays of France’s attractiveness to tourists. With a third of tourists saying that they visit France for its culinary heritage, it is clearly a major part of its international outreach. The depth and uniqueness of French cuisine, the wide range of local produce and the inscription of the “Gastronomic Meal of the French” on the UNESCO List of Intangible Cultural Heritage of Humanity all help France stay at the top of global tourism destinations. Goût de France/Good France promotes the excellence of this expertise and is thus an essential tool for promoting destination France.

The complete list of participating restaurants is available on the Good France website - http://restaurateurs.goodfrance.com/en/participating-restaurants

All participating restaurants are presented on the www.goodfrance.com website.

Restaurants selected in the North India region

Address of H.E. Alexandre Ziegler, Ambassador of France to India

Dear friends, dear guests,

I am delighted to welcome you tonight for the Good France dinner, which has now become a tradition. A tradition because the 5th year that the “biggest French dinner in the world” across 5 continents is celebrating French gastronomy, with the support of the Residences of France, just like the one we are in tonight.

Around 5000 restaurants all over the world are showcasing a French menu during Good France. This year, as in the previous ones, Good France is a great success here, India being one of the top participating countries with 80 restaurants. These restaurants, selected by the committee headed by Chef Alain Ducasse, are not only here in Delhi, but also in the metros of Mumbai, Kolkata, Bengaluru, and Chennai, as well as in Pondicherry, Guwahati, Agra, Jaipur, Goa and Visakhapatnam.

I am always filled with great pride when I see that Indian chefs are increasingly enthusiastic about and inspired by French cuisine, and it is thanks to them that the event is such a success. India’s gourmets are more and more interested in French gastronomy, so today I wish to highlight its excellence and diversity.

Tonight’s dinner is therefore going to be a perfect example of a “diner à la française” curated by two very talented Chefs, trained in the best French culinary schools.

Ms Cyrène Randrianasolo and her mentor, Ms Magdala de Baulieu Caussimon.

Cyrène Randrianasolo is a rising talent of French cuisine. Born in Madagascar, she came to France to pursue her culinary passion at the Albert de Mun school. She has won numerous prizes and interned at the French Presidential kitchens at Elysée Palace. She very recently won the 5th International Young Chef Olympiad, which was held in India in February. The Olympiad was organized by the International Institute of Hotel Management, and we’re glad to have its Chairman, Dr Suborno Bose, among us tonight as well as its Delhi campus Director, Mr Abdullah Ahmed. Pitted against 48 other competitors, Cyrène won the finals in Kolkata and made her training school in Paris (Albert de Mun) very proud.

Her mentor and teacher, Chef Magadala de Baulieu Caussimon is the first woman to have graduated from the famous culinary arts school, Ferrandi in Paris. She has worked with the greatest chefs in Paris, and opened a restaurant with Guy Savoy, called “Les Bouquinistes”, in St Germain des Prés. She is now a teacher in Lycée Albert de Mun Hotel and Catering School in Paris.

The dinner that will be served tonight recounts the story of these chefs. But it also stands for what French gastronomy is about today: a cuisine of excellence, conceived and curated by talented women, trained in the best schools of France, thoughtfully promoting a sustainable, seasonal cuisine, open to dialogue with those around the world. An innovative and dynamic cuisine, blending local influences!

We will also have the pleasure to welcome, for service and in the Residence kitchens, students of the hospitality management school of Vatel and the culinary arts training school of Le Cordon Bleu, whose outstanding reputation – as we see tonight in India – extends far beyond France.

Last modified on 18/04/2019

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