For one week only, in 150 countries, Goût de France / Good France will unite over 3,000 restaurants and 150 embassies over five continents in a celebration of French gastronomy.
Chefs from around the world will come together for a meal to celebrate the vitality of French cuisine and unite around the joint values of sharing and pleasure in a planet-friendly and healthy way.
The 41 is part of this adventure, and DINE4SIX invites you to experience this magnifique menu with fellow French-food lovers.
Chef Aristotle Ragavelas has cooked in restaurants locally and abroad. With his excellent exposure to Mediterranean, Turkish and Greek cuisine, his ability to master these ethnic forms of the culinary arts, along with his ability to stay consistent in his deliverance of superb food, It’s no wonder that he was called to bring his lifetime-worth of skills and talent in the Culinary World to the likes of the Camps Bay strip.
He will prepare the following menu for this special world-wide celebration.
3-Course Menu for Good France 2018:
Rillettes de porc traditionnelles
Pork belly braised with herbs and spices for 6 hours, shredded and mixed with the pork fat to make a pâté. Served with toasted bread, pickles and Dijon mustard
Huîtres pochées au Champagne et son foie gras mi-cuit
Oysters poached in Champagne, chilled and served with a slice of foie gras
West Coast Sole (bone-in) served with Meunière sauce (a brown butter and lemon sauce topped with parsley) served with boiled potatoes and carrots
Pièce de bœuf saignante, Aligot à la tome de Cantal
Roast joint of beef, served medium rare with a beef jus and aligot potatoes (mashed potatoes mixed with imported French cheese, tome de Cantal, Auvergne)
Layers of Puff Pastry and Crème Pâtissière topped with fresh berries
Floating islands of Meringue poached in milk served on a Crème Anglaise (custard) topped with caramel and almonds
French restaurateurs, hoteliers and owners of The 41, Gilles Blanc and partner Nicolas Da Costa, have fronted a number of eminent establishments across the globe from Singapore and Laos to Australia. “Cape Town emanates a relaxed and laid-back ambience, with exquisite scenic elements and a strong foodie culture” Explains owner, Gilles Blanc, “this inspired us to open our restaurant in Camps Bay- serving the freshest, finest quality local produce with an international flair.”