Nepal | March 22, 2019

Celebrating French cuisine with Gout de France

Himalayan News Service


KATHMANDU: It started out with Souffle Suissesse — baked cheese soufflé served with Armagnac cheese fondue accompanied by Coteaux Bourguignons (red wine). The starter was hot and silky in texture. With Armagnac cheese fondue dip, the taste enhanced and the experience was even more rich and fulfilling. What a way to begin the gastronomic journey of French cuisine!

And more was to come at the second edition of Gout de France/Good France — a celebration of French gastronomy in various locations worldwide — on March 21, held at The Chimney Fine Dining Restaurant, Hotel Yak and Yeti, Durbar Marg.

Many dishes as appetiser, salad and main course were served on the table. Among them was Cuisse de canard confit avec haricots Blanc artichoke et legumes — duck leg confit served with white beans and steamed vegetables. It was the main course of the five-course meal. Plate with colourful veggies and perfectly cooked duck leg in its own fat, placed on mashed potato looked appetising. It was not only aesthetic, but it tasted heavenly too. The dish of soft and moist duck meat with little bit sweet and rich flavours of vegetables nailed the French cuisine tasting experience. The subtle taste and the huge portion of the dish was enough to put an end to your meal.

However, there were others delectable dishes as well. It included Chateaubriand avec sauce béarnaise et legume de saison Roti caramelise (tenderloin served with béarnaise sauce and seasonal roasted vegetables caramelised) and Plateau selection de Fromages affines (selection of French and Nepali cheese).

Amazing looking Chocolat noix de coco et Chocolat blanc truffle avec Coulis de fraise (dark chocolate), coconut and white chocolate truffle with strawberry coulis or Multi couleur Souffle Froide avec Mini opera (Trio colour cold Souffle with a Mini opera) were for desserts. French sparkling wine was served with both desserts while each dish was accompanied by various French red wines.

Gout de France/Good France was organised with the initiative of the famous French Chef Alain Ducasse and the Ministry of Foreign Affairs and International Development of France to value — French living style, specific products of certain areas of France, and to introduce France as a tourist destination. It has been declared as an annual event.

The restaurant has now introduced the French cuisine with the event. You can order the full course French menu or you can pick the dishes you would like to taste. Why should you choose French dish? Because it is unique to which Executive Chef of Hotel Yak and Yeti, Krishna Kaji Basnet answers, “Its way of cooking is different from other cooking. For example the duck has been cooked for 12 hours in low heat in its fat that makes it delicious and tender. The presentation along with the taste of the dish matter in French cuisine.”

He is one among over 1,000 chefs from five continents who served French delicacies on Gout de France/Good France.

A version of this article appears in print on March 26, 2016 of The Himalayan Times.

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