Gout de France

The First International Gout de France event, which was held in 2015, was organized by the inclusion of "French gastronomy dinner" by UNESCO on the World Cultural Heritage List.  

The chefs participating in the event will be free to evaluate their culinary traditions and cultures in their restaurants and offer a French menu on March 21, consisting of a special French appetizer, cold starter, amuse bouche, main course as a fish or seafood, red meat or white meat dish, French Cheese, chocolate dessert, wines and after meals alcoholic beverage (digestif).

Özyeğin University, Department chair of gastronomy and Culinary Arts Assoc. Dr. Özge Samanci told the story of the encounter of French and Turkish cuisines about two hundred years ago, in a speech entitled ‘Mille-feuille and Bechamel: traces of French tastes in Turkish cuisine’.  During her speech, Le Cordon Bleu İstanbul students and one of the instructors of the 123-year-old school of Culinary Arts chef Arnaud Declercq prepared the famous Paris Brest dessert, by re-interpreting it by adding pumpkin candy and sesame, and presenting it to the guests under the name of Paris Istanbul.