Embassy promotes French food in Ghana

François Pujolas – French Ambassador to Ghana

The France Embassy in Ghana is promoting French food in Ghana and Ghanaians are loving it.

“We are not only promoting the food, but also the way we eat,” Francois Pujolas, the French Ambassador to Ghana said.

The Embassy through the programme it calls Gout de France, or Good France is promoting French cuisine in local restaurants.

A chef present at a press conference at the French Ambassador’s residence in Accra said, since his restaurant included French cuisine on the menu, sales have gone up.

The Embassy announced that on March 21, 2017, an event will be held in various locations worldwide including Ghana, to promote and celebrate the country’s delicacies.

The number of restaurants in Ghana that are joining the programme has risen to 13 in the second year.

The selected restaurants are: Bistro 22, Jamestown Cafe, La Chaumiere, Papillon-Kempinski, Le Magellan, the Orangery, Peduase Valley Resort, Skybar25, and Urban Grill.

The others are, The Royal Senchi, Euphoria-Protea Hotel Marriot, The View Bar and Grill and Lou Moon Lodge

A French chef honoured with ‘’Meilleur Ouvrier de France’’, Mr. Jean-Luc L’Hourre, from the famous restaurant “Le Marinca” in Olmeto (Corsica) will also be in Accra to serve an exclusive diner at the Residence of France, he noted.

The chef will take part in workshops and meetings with professionals while in Accra to initiate a partnership between Ghana and France to improve training and capacity building in the hospitality sector, he added.

Mr. Pujolas indicated that not only is the event aimed at celebrating French cuisine but it will also serve as a platform to build a strong relationship between the guest chef and the hospitality industry in Ghana.

Some stakeholders in the hospitality industry raised concerns on the difficulties they have to go through to access common food ingredients in Ghana and suggested that investors come on board to help Ghana to locally produce food ingredients to feed the hospitality industry.

On the day of the event, each of the participating restaurants will offer a “French-style” menu with a traditional French aperitif, an appetizer, one or two entrees, a selection of French cheese, one dessert, French wines and champagnes, while being given the opportunity to highlight their own culinary traditions and cultures.

The event will see each participating restaurant pay tribute to a vibrant, open and innovative cuisine.

The menu’s price will be at the restaurant’s discretion, and all participating restaurants are encouraged to donate five per cent of proceeds to a local NGO promoting health and environment.

By Pamela Ofori-Boateng

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