“The Goût de / Good France week allows us to show the dynamism of the French community in New York in terms of gastronomy. Many French people make France shine here thanks to their talent. We have world-renowned chefs, but also many other restaurateurs, pastry chefs, bakers, sommeliers who make people love French culinary culture in the heart of the Big Apple, between tradition and innovation. We are very proud of them.”
Damien Laban, Acting Consul General of France in New York
Goût de/Good France returns to celebrate French gastronomy in New York
Sylvie Bigar is honored for her work writing and promoting French cuisine. Since Sylvie Bigar began her career as a journalist in 2008, her articles on cooking and travel, written in English and French, have been published in renowned newspapers such as the New York Times. Its unique approach leads the reader to engage in a cultural dialogue as they discover unfamiliar harvesting and cooking techniques, and travel to places where rare and incredible food products can be found. Sylvie Bigar’s latest book, Cassoulet Confessions. France, Food, Family, and the Stew that Saved my Soul, pays homage to a dish from the Occitanie region which is becoming increasingly popular in New York, as evidenced by the famous “cassoulet war”.
Chef Bernard Liberatore is decorated for the professionalism and refinement of his culinary techniques – repeatedly recognized, since he was named “Master Chef of France” in 2011 – as well as for his determination to promote French gastronomy in the United States. United. After studying at the prestigious Savoie-Léman hotel school in Thonon-Ies-Bains, Bernard Liberatore moved to the United States in 1999. There he contributed to the influence of French gastronomy in the diplomatic field at the United Nations, and works as a chef in prestigious restaurants and private clubs in New York such as the Core Club and the Union Club.
Chef Hervé Malivert will be honored for his major contribution to the promotion of French gastronomy. After working in provincial restaurants and Michelin-starred restaurants in France, Hervé Malivert moved to the United States in 1998. In New York, he worked in the famous La Goulue restaurant and as a chef at the Orsay restaurant. Since then, he has chosen to pass on his knowledge to young apprentice chefs at the FCI (French Culinary Institute) – today the Institute of Culinary Education (ICE) – in New York, where he now holds the position of director of culinary research. .
Chef Pierre Landet, a major player in the promotion of French gastronomy in the United States, will receive this decoration for his active involvement within the French Culinary Academy and the Master Chefs of France. Pierre Landet began his career in prestigious restaurants in France, working with several starred chefs. In 1994, he moved to the United States, where he worked in highly regarded restaurants such as Félix and Cercle Rouge. Today, he works as a private executive chef for a family in New York. Pierre Landet has participated in major events such as Taste of France, Good France and Bastille Days, and has also won numerous culinary competitions, including New York’s Best Cassoulet.
2024-04-09 16:06:58
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