At the meeting the Georgian soil !

Dans le cadre de la 5 th édition de Goût de France, Jean-Pierre Xiradakis accompanied by Chief Audu Franck went to Georgia to exchange both with foreign leaders, representatives of the local culinary tradition and meet the local cuisine in different aspects.

During this trip, un dîner de gala franco-géorgien dans l’esprit « Goût de France » a été organisé réunissant 80 convives en présence de S.E l’Ambassadeur de France. Des grands vins réalisés à partir de cépages autochtones géorgiens ont été servie tels que Saperavi, Kisi du Domaine Lukasi.

Un débat autour des « Enjeux de la gastronomie durable en Géorgie et en France » mené par les deux chefs s’est déroulé au restaurant « Chveni » créé par Guram Baghdoshvili, chef Gault et Millau 2018 en Géorgie. They discussed the importance of promoting Georgian products, the protection of sustainable agriculture and protection of protected designations.

Then, leaders visited Kakheti, wine region par excellence birthplace of winemaking. A Shuamta, with the sisters of the Monastery, they got down to preparing a lunch for Lent with local and seasonal products. This vegan lunch was held at the Alaverdi Monastery bringing together high-ranking guests as Archbishop David, the ambassadors, senior Georgian officials and the Georgian religious community. Wines aged in clay jars by Georgian monks and co-produced with Badagoni field accompanied lunch.

A masterclass "Georgian Terroir" for the Georgian leaders apprentices was conducted by the two leaders to develop around local traditional products and discuss the future of world gastronomy.

 

Here are videos of the trip to Georgia: