On Thursday 21 March 2019, Maison Bleue in Bury St Edmunds joined exceptional award-winning restaurants and renowned chefs for a worldwide celebration of French food and drink.
Local Maison Bleue chef patron Pascal Canevet has been selected for the fourth year by The French Embassy to take part in the annual celebration Gout de France. A gourmet festival to celebrate French gastronomy held across the globe with thousands of celebration dinners “à la française” taking place on 21 March.
Pascal presented a celebration five course dinner showcasing traditional French cuisine with his individual style. Guests enjoyed the party atmosphere with a champagne and canapé reception and live entertainment by ‘Joie de Vivre’; a French retro and jazz band playing all the classics till late.
The Good France celebration menu, created by Chef Patron Pascal Canevet, included locally sourced produce, a delicious five course dinner paired with five French wines to complement and enhance the flavour of each dish.
“We are very proud to be representing East Anglia for this international celebration of French cuisine alongside some of the finest restaurants across the globe “ commented chef patron Pascal Canevet.
Participating restaurants across the UK included Raymond Blanc’s Belmond Le Manoir Aux Quat’Saisons, Alain Ducasse at The Dorchester together with Brasserie Joel, and Escoffier. In addition to the participating restaurants, French embassies around the world also took part.
Chef patron Pascal Canevet is no stranger to The French Embassy already working alongside Raymond Blanc, Jean-Philippe Gravier, Le Petit Nantais, Lionel Strub, The Clarendon Hotel, among others as part of the Royal Academy of Culinary Arts and The French Embassy ‘Adopt a School Trust’ teaching local school children the importance of nutrition, good food, and food provenance.
The Good France event at Maison Bleue sold out within 24 hours. The highly regarded independent French modern restaurant, in Churchgate Street, Bury St Edmunds, serves locally sourced seasonal produce with a twist of French flair.