The Regency Restaurant of the boutique-chic Terra Nova All-Suite Hotel was the destination of class, elegance and gastronomy at its finest on Monday, March 21. The first day of spring was heralded with the second staging of the Goût de France project: a global event inviting patrons to experience French dining at its best.

The concept, which was originally envisioned by Chef Alain Ducasse — the first chef ever to earn three Michelin stars for three different restaurants — aims to offer a “French Style” experience in restaurants around the globe. The menu features a traditional French aperitif, cold starter, hot starter, fish or shellfish, meat or poultry, French Cheese (or cheeseboard), dessert, French wines and digestifs. The truly exceptional quality of the Goût de France is that each participating country is free to highlight its own culinary traditions and cultures. From a humanitarian standpoint, the dinner embraces all members of the society, epicurean and vulnerable alike, by encouraging each organiser to donate 5% of the proceeds to a local NGO promoting health and the environment.

This year, the event included 1,700 chefs, who crafted 1,700 menus on the five continents. The local staging of the Goût de France was under the detailed eye of Ardelle Dalla Costa, consultant and stylist, who acted on the invitation of French Ambassador to Jamaica Jean-Michel Despax. The setting of the Regency Restaurant was magical with lit candelabras, waiters in white gloves, gilt-edged mirrors, crisp white linen and a family-style décor, which contributed to the relaxed yet haute elegance of the room.

The 49 guests included members of the diplomatic corps, and movers and shakers from the world of commerce, who engaged in lively banter that covered a myriad of topics in between mouthfuls of exquisite fare.

The menu was an exquisite six-course fusion of Franco-Jamaican cuisine executed by the Terra Nova-All Suite Hotel Executive Chef Kenard Swaby who skilfully injected local flavours and style into every beautifully plated course; all the while crafting the journey of the cuisine, from the eyes to the palate. His expertise was complemented by the culinary artistry of Martinican Chef Jean-Charles Bredas, who blended French culinary practices with Caribbean finesse.

The Goût de France dinner commenced with an oxtail pumpkin cup – pumpkin cup steamed with cinnamon, filled with flavourful braised boneless oxtail and a tiny spinner dumpling and mixed fresh mountain greens and nasturtium. The pouring wine for this course was the Sancerre Vercingétorix, Vincent Gaudry 2014.

The seafood course followed — seared lobster tail with pimento-infused beurre blanc, with a shrimp and yam au gratin. Sancerre Le Tournebride, Vincent Gaudry 2014 was poured.

The entrée, the West Indian thali, was a coup de foudre! Miniature portions of Madras curried eggplant, tomato choka, yam crushed in coconut milk topped with lime-sautéed callaloo, confit of vegetables and onion in cane vinegar reduction, green papaya chutney with coconut and ginger chutney. The selected pour was Blanc de Bourgogne, Blason de Vair 2013.

The cheese course, Brie and Blue Cheese, was presented with brandied guava preserve and caramelised cashews with Saint-Emilion Grand Cru Chateau Tour Grand Faurie 2009.

Dessert: caramelised sugar loaf pineapple and coconut gelée followed by Blue Mountain Coffee, Tia Maria and mignardises.

This year’s staging of the Goût de France was complemented by the inclusion of French wines imported by the French Ministry of Foreign Affairs and International Development. Fabian Graham of Betco Premier Limited contributed the Nicolas Feuillatte Brut Reserve Champagne which was served with the hors d’oeuvres.

The illustrious and sought-after staging of this year’s Goût de France epitomises French joie de vivre and can only be outdone by Goût de France 2017!