2019 Goût de France / Good France: 13 Monegasque chefs celebrate Provence

2019 Goût de France : Good France- 13 Monegasque chefs celebrate Provence - Monaco Tribune
2019 Goût de France : Good France- 13 Monegasque chefs celebrate Provence - Monaco Tribune

On March 21st, in Monaco, 13 chefs participated in the 5th edition of Goût de France/Good France, a gourmet festival dedicated to the celebration of French gastronomy, which ended on March 24th. On this year’s menu, the flavors of Provence!

Their names are synonymous with Monegasque gastronomy. From Franck Lafon at the Café de Paris, Dominique Lory at the Louis XV Alain Ducasse (Hotel de Paris), Benoît Witz at the Vistamar (Hermitage Hotel), Marcel Ravin at the Blue Bay (Monte-Carlo Bay Hotel & Resort), to Dominique Nouvian at Sensais or Henri Geraci at La Montgolfière… In all, they were 13 among the grandest chefs in the Principality coming from large hotels and independent restaurateurs, to show their stuff for the 5th edition of the Goût de France / Good France festival. 13 Monegasque chefs out of the 5,000 spread across 5 continents, all of whom are engaged in the celebration of “French dining.”

Sustainable Provencal cuisine


Per tradition, one region was chosen to be honored by this year’s event. It was up to the participating chefs to interpret the flavors and savors of Provence. From Frank Lafon’s crispy red mullet fillets served with ratatouille and black olive bread, Benoît Witz’s Préalpes lamb with Garavan lemon gnocchi, Marcel Ravin’s half-mourning chicken with sweet potatoes and Lauris green asparagus, or the Toulonnais chanteclair from Dominique Nouvian, Provence in all its diversity was expressed on this first day of Spring. A colorful, generous, and healthy Provence at that!

At the heart of this 5th edition of Goût de France / Good France, there was the intrinsic desire to promote cuisine that is respectful of our planet, “sustainable” cuisine with less fat, less salt,  and less sugar than current norms. Our 13 Monegasque chefs did not disappoint, delivering dishes that embodied eating well while respecting the environment.

*Article originally published on the French edition of the Monaco Tribune.