Kempinski Seychelles Resort participates in fifth edition of Gout de France

Kempinski Seychelles Resort Baie Lazare will once again be joining over 200 restaurants across the world, participating in Goût de France - a global celebration of French cuisine.
Kempinski Seychelles Resort Baie Lazare will once again be joining over 200 restaurants across the world, participating in Goût de France – a global celebration of French cuisine.

Kempinski Seychelles Resort Baie Lazare will once again be joining over 200 restaurants across the world, participating in Goût de France – a global celebration of French cuisine.

In March each year, as part of the celebrations of the International Day of La Francophonie, hundreds of restaurants across five continents serve special menus that celebrate French cuisine and joie de vivre, with a local twist.

This year Kempinski Seychelles Resort Baie Lazare’s executive head chef, Hamzeh Abu El-Foul, has developed a lavish seven-course meal, which combines the best of French cuisine with a hint of island flair.

Available for one night only, at the luxury hotel’s fine-dining restaurant, L’Indochine, the menu invites guests to enjoy their dinner “à la française” in understated settings of elegant opulence.

At a recent press conference announcing the Seychelles’ support for this project, the French ambassador to Seychelles, Lionel Majeste- Larrouy, emphasised the international significance of events such as Goût de France to the tourism industry as a means of binding local and international food industries with the community as a whole.

He commented that promotions around Goût de France would benefit Seychelles as a holiday destination and create more awareness of French cuisine throughout the region, while delighting both international tourists and local consumers.

Three hotels, including Kempinski Seychelles Resort Baie Lazare, attended the press conference and presented a finger-tasting of French Gastronomy to the press.

“We see Goût de France as a golden opportunity to reach out to the international market and showcase how local flair can blend with French gastronomy,” said executive head chef Hamzeh Abu El-Foul.

“Kempinski’s success is firmly rooted in our passion for European gastronomy,” said the resort’s general manager, Masami Egami.

“We look forward to this event each year as it allows us the opportunity to showcase this important earmark of the Kempinski brand.”

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