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Goût de France: How It Went Down

written by Fred Mwithiga 27th March 2015

So you might not have been among the lucky few who got invited to the dinner at the French Ambassadors residence. And since you are a roving foodie, that didn’t stop you from going bonkers over the six course meals that were being offered at Pango, SOKO and Ambiance all in celebration of French Cuisine.

For those who were unaware, Good France was a dinner held across all 5 continents and involved more than 1000 chefs and over 1000 menus on March the 19th. Championed by Chef Alain Ducasse and the French Foreign Minister for Foreign Affairs and International Development, Laurent Fabius, Good France aimed at celebrating French Cuisine and culture across the globe.

Goût de France: How It Went Down

The chefs were free to create a menu with a fusion of Kenyan and French ingredients. One that was pleasing to all the tongues that they touched. The courses would have a traditional French aperitiff, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese, a chocolate dessert, French wines and digestifs

Here’s a look into how it all went down at the three restaurants.

Pango At Fairview

Head Chef Mohsine Korich, prepared a delightful presentation for all the guests in attendance. Only the finest wine was served and this was made possible by Wines of The World head sommelière, Victoria Mulu-Munywoki. Their menu was amazing. They’d forgive you if you couldn’t pronounce everything in the menu as long as you enjoyed their good food and drink. The ambiance at Pango created lasting memories. Karan, swore that if there was a place he’d pick to propose to his girlfriend, it would be Pango. Have a look at what you missed!

  • Terrine de foie gras d’oie en torchon, truffes, gelée de pommes et réduction de balsamique et Calvados
  • Petite bouillabaisse aux crustacés
  • Filet de flétan fumé au beurre aromatique, mousseline d’artichauts et petits poix
  • Paupiette d’agneau aux épices marocaines, jus de morilles, mousseline de betterave et choux fleurs
  • Bavarois de fromage de Tomme de chèvre Aydius
  • Trilogie lactée noisette griottineet chocolat

Goût de France: How It Went Down

Goût de France: How It Went Down

Goût de France: How It Went Down

SOKO at dusitD2

Michelle Slater, our head of content, had a wonderful time at SOKO. You could ask Karl the quail, but Michelle ate him all up. The menu, prepared by Chef Antoine Gasnier was one for the books. You should see the sketches of the courses in Michelle’s note book! SOKO created a night to remember. The food presentation was well inspired and thought off. The mellow music and the mood lighting created an intimate setting. The staff was on hand to help and described what each meal was all about and offered suggestions on what wine to take.

Michelle tells me she particularly enjoyed the cheese. She loves cheese so it’s expected. The deep fried Camembert with a paw paw chutney was a thriller and the salad was a favourite.

Here’s what they served:

  • Crayfish and pomelo salad with green curry vinaigrette
  • Kenyan pea soup with shallots-bacon foam
  • Grilled red snapper with fennel fondue and smoked red pepper sauce
  • Roasted quail with butternutsquash, watercress and liquorice jus
  • Fried camenbert with Macadamia nuts, Mountain paw-paw chutney
  • The Grand Kenyan

Goût de France: How It Went Down

Goût de France: How It Went Down

Goût de France: How It Went Down

Goût de France: How It Went Down

 

Ambiance

Chef Laurent Scheinder, who I have had the pleasure of meeting, was really looking forward to the Good France dinner. He hoped that Kenyans would break out of their cocoons and embrace food from other regions. Sure enough, Ambiance welcomed who guests were all excited to dig in to what the chef had prepared for their eager tummies.

  • Blinis de truite de Narumoru marine
  • Soupe d’ecrevisse de Naivasha au saffron et anis etoile
  • Fillet de sole de mombasa croustillant de pistage et clams
  • Fillet d’Autruche parfumee aux baies de Genievres
  • Feuillete de brie de Limuru aux truffes noires
  • Trilogie de mangue

Goût de France: How It Went Down

Goût de France: How It Went Down

Goût de France: How It Went Down

 

More Good France News below!

Kenyan Restaurants Selected for Good France

A Night Of Class, France and Exclusive Ambiance

Enjoy Delicious Couscous at Ambiance

 

 

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