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DkIT and French Embassy Host 'Goût de France' Luncheon

Posted on April 4, 2019

The French Ambassador to Ireland, Stéphane Crouzat, DkIT President, Michael Mulvey PhD and Vice President for Academic Affairs and Registrar at DkIT, Dr Sheila Flanagan hosted a very successful culinary event in the DkIT Hospitality Studies Training Kitchen recently to mark ‘Goût de France’ or Good France-Ireland month.

‘Goût de France’, initiated by the French Ministry of Foreign Affairs and International Development and chef Alain Ducasse, is a series of culinary events celebrating French gastronomy, involving 2,000 chefs and 2,000 menus in 150 counties across five continents including Ireland during the month of March. It was inspired by Auguste Escoffier who launched the “Dîners d’Épicure” (Epicurean Dinners) initiative in 1912.

The event was expertly organised by the Department of Hospitality Studies at DkIT. Food was prepared by students on the BA in Culinary Arts programme and service was provided by BA in Hospitality Management students. Event attendees included representatives from local government, business and  the wider cultural and hospitality sectors.

Students prepared a five-course, French-inspired menu developed from local Irish produce. The menu comprised a Champagne aperitif with canapés and a starter of marinated mackerel with textures of cauliflower, raisin puree, cucumber & apple dressing, followed by an artichoke velouté with a chive & hazelnut dressing. The main course consisted of loin of lamb, braised shoulder with Ballymakenny heritage potatoes, mushroom puree, tender-stem broccoli, minted pea and broad beans with lamb sauce. The dessert included a citrus bavarois on a madeline base with rhubarb compote and peppermint meringue.

Speaking during the event, French Ambassador Crouzat said:

“I am delighted that Dundalk Institute of Technology has participated for the first time in Gout de France this year with an exquisite meal prepared and served by superbly talented students.”

DkIT President, Michael Mulvey, PhD added,

“We were delighted to welcome Ambassador Crouzat and his team to our campus. Good France / Goût de France is an exceptional opportunity to showcase the vitality of agrifood links which exist between our two countries and I am delighted that some of our local food producers could be here today to join the celebration. I would like to thank our Hospitality Studies students and staff for their hard work in preparing and serving the food today. As always food was outstanding and the service was impeccable.”

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