Goût de France, a century old festival that has united the culinary experts, food enthusiasts and chefs from all over the world, stands out to be a unique event wherein 1500 chefs serve their menus in French Style.
Encouraged by the resounding success of this event last year, the students and professors of Vatel School of Tourism and Hospitality put up three days of French gastronomical delight again this year and produced delicacies like Sole Paupiette, Croque-Monsieur, broken wheat and sprout salad, Zucchini, olive and tomato quiche, prawns thermidor, crème brulée, assortiment de gateaux and fruits parfait.
The festival was culminated by this morning’s event and lunch which was attended by personalities like Mr. K.B. Kachru, Chairman Emeritus and Principal Advisor, Carlson Rezidor Hotel group, Chef Devendra Kumar, the President of Indian Culinary Forum and Vice President, food production, Le Méridien, New Delhi, Eric Boutté, a Michelin Star Chef, L’Aubergade, Lille France and Prof. Stéphan Collet of École Saint-Martin, France. This is what the distinguished guests had to say:
Chef Devendra Kumar – The tourism industry is growing by leaps and bounds – if you want to succeed, the basic aspects of hospitality should be clear in your mind. Today the world is becoming very competitive but only the best are being awarded Padma-Shree Awards…
Mr. K.B. Kachru – French cuisine is the mother of all cuisines. Food is what unites the peoples and regions of this world. The opportunities in this trade are never-ending, millions jobs will be up for grabs in the near future.
Chef Éric Boutté: His advice to the young and upcoming hoteliers was that they should have love and passion for food and must keep their cooking style simple. Nothing big can be ever achieved without hard work.
Chef Stéphan Collet who represents a college of hospitality in Lille, France, who looking at the enthusiasm of our students was keen on doing student-exchange programs with India, wanted to invite the Indian students to his schooland was keen on introducing Indian cuisines in his school.
This morning’s celebration was culminated by lunch prepared and served by the students under the guidance of the School’s Chefs… We are always keen on participating in the international culinary and other related events on hospitality. These events broaden the horizon of our students and give a totally new approach towards hospitality…said Mr. R.K. Bhandari, Dean, Vatel School of Hospitality Management, Ansal University, Gurgaon.