good france

Goût de France Festival 2019

Good France is bringing the taste of Provence to New York City!

Taste. Talk. Enjoy.

At the International Culinary Center, we love any excuse to celebrate French food and wine—we were founded as the French Culinary Institute after all! So this year, we’re excited to participate in the Goût de France festivities as they expand Official Good France Day, March 21st, into a 4-day festival celebrating la cuisine Provençale all around New York.

Culinary festival Goût de France/Good France returns in 2019 with a movable feast: “Provence x New York”. From March 20-23, New Yorkers will be able to experience the taste of Provence with a spotlight on the region’s best chefs and its iconic specialties. You’ll be surprised by Marseille’s wealth of influences, from cuisine to products like lavender, basil, olive oil, sea salt and wine!

ICC is proud to host the educational series of the Goût de France festival on Thursday, March 21st (the Official Good France Day worldwide) with a full day of hands-on classes, workshops and a celebratory reception. Don’t miss this opportunity to learn about Provencale Cuisine directly from the best French chefs at the International Culinary Center.

Throughout the day, attendees will learn about the emblematic ingredients of Provence—without which there is no provençal cuisine—as well as how their use can go well beyond your imagination!

Check out the full list of events below and click here to get up to 50% off your tickets using code ICC to join us on March 21st!

March 21 Goût de France Events at ICC

Hands-on Cooking Class

Don’t Mess with the Bouillabaisse
10:00am to 12:00pm
General Admission – $85
International Culinary Center – 462 Broadway, 2nd Floor

  • Chef Serge Devesa
    (Loews Regency New York Hotel – Le Marseillais, NYC – Maître cuisinier de France)

Learn to make the perfect bouillabaisse, an iconic dish of the south of France, from Chef Serge Devesa, Executive Chef of Le Marsellais at the Loews Regency New York Hotel. In this 2-hour hands-on class, you’ll learn the techniques and skills to recreate this classic seafood stew at home, and leave your friends and family wanting more!

Provence in Three Tastes—Chef Demonstrations & Tastings

Panisse with Aioli Sauces and Tapenade
1:30pm to 3:00pm
General Admission – $15 (normally $30)
International Culinary Center – 462 Broadway, 2nd Floor Amphitheater

  • Chef Hervé Malivert
    International Culinary Center’s Director of Culinary Arts & Technology – Maître Cuisinier de France

Chef Hervé Malivert, ICC’s Director of Culinary Arts & Technology, will demonstrate a classic dish from the south of France that’s the perfect aperitif to your meal—Panisse served with Aioli sauces and Tapenade. You’ll learn to make Panisse, fried chickpea fritters, as well as how to emulsify your own garlic aioli the traditional way, using a mortar and pestle. Plus, with spring just around the corner, Chef Hervé will show you how to introduce Mediterranean flavors to brighten up the dish with your own olive tapenade.

Pistou Soup and Saint-Victor’s Navettes
3:30pm to 5:00pm
General Admission – $15 (normally $30)
International Culinary Center – 462 Broadway, 2nd Floor Amphitheater

  • Chef Olivier Reginensi
    Corporate Executive Chef of Maison Kayser, NYC – Maître Cuisinier de France

Chef Olivier Reginensi of Maison Kayser in New York City is cooking up a traditional soup from Provence—Pistou! A delicious spring vegetable soup with onion, garlic, tomato, pasta and pesto, it’s perfect for the rainy days of April & May. Need something to go with your soup? Chef Olivier will also be baking up Saint-Victor’s Navettes, or mini sweet baguettes, to be dipped into the soup.

Ratatouille and Chichi-Fregi
5:30pm to 7:00pm
General Admission – $15 (normally $30)
International Culinary Center – 462 Broadway, 2nd Floor Amphitheater

  • Chef Florian Hugo
    Chef, Author and Restaurateur

Chef Florian Hugo of Maison Hugo in New York City will demonstrate to the audience how to create one of the most beloved dishes of French Provençal cuisine—Ratatouille! You’ll learn the knife skills required to master this classic dish utilizing techniques inherit to the south of France. And if you’ve ever wondered how the infamous Beignet was introduced to New Orleans, look no further than the traditional Chichi-Fregi of Provence. Chef Florian will also demonstrate how to make Chichi-Fregi, mini donuts commonly found in France, and you’ll walk away being able to impress your friends & family with stellar knowledge of French classics.

Cocktail Reception

La Marseillaise
7:30pm to 9:30pm
General Admission – $20 (normally $35)
International Culinary Center – Entrance at 28 Crosby Street, 5th floor

  • Chef Jean-Louis Dumonet
  • Chef, Maître cuisinier de France, President of the American & Canadian Chapter
  • Chef Jean-Louis Gerin
  • Chef, President Academie culinaire de France-US Delegation
  • Chef Sébastien Baud
    Maître Cuisinier de France – Académie Culinaire de France – Chef of the Consulate General of France

Join us for a celebratory cocktail reception featuring the best of Provençale Cuisine including passed canapés by Chef Jean-Louis Dumonet, President of the Maître Cuisiner de France; Chef Jean-Louis Gerin, President of the Académie culinaire de France; Chef Sébastien Baud, Chef of the Consulate General of France; and glasses of Rosé provided by Château D’esclans.

Careme's creations

French History: The First Celebrity Chef

At the height of the French Revolution in 1792, a young eight year old boy named Marie-Antoine Carême was abandoned by his family. Carême, the 16th child born to his very poor family, began working as a “kitchen boy” in Paris.

Walking down the streets of Paris in the early 1800’s, the Eiffel Tower—built in 1887—was still decades away from becoming a fixture of the Parisian skyline. At the time, restaurants were just becoming a staple of Parisian culture, as French cuisine began finding its footing in history and became codified into the cuisine that we know today.

Careme portrait
Photo from Getty Images

By 1810 the once orphaned child, Carême was a young man making a name for himself as the first celebrity chef in history. Working under well-known pâtissier Sylvain Bailly, he became one of the first modern chefs to focus on the appearance of plating and presentation, contributing to its importance in many cuisines today. After designing Napoleon Bonaparte’s wedding cake to his second wife, Marie-Louise of Austria, he solidified his place in history as the founding father of French cuisine.

Times had changed by 1814. 30 years after Carême was abandoned by his family, he found himself surrounded by crowds gathered outside his shop, Patisserie de la Rue de la Paix. And, just as he gained notoriety in France, Carême left to travel the world and cook for nobility, furthering his fame. While he once struggled to survive, decades later, he found himself sought after by many.

Throughout history, Carême worked for many notable figures including Charles Maurice de Talleyrand-Périgord (Talleyrand)—Napoleon’s chief diplomat, Napoleon himself, Russian Emperor Alexander 1, Russian Princess Catherine Bagration and finally in the kitchens of Baron James de Rothschild. All of these famous figures in history helped to cement his reputation as the first celebrity chef and allowed him to create the many lavish items we still recreate today.

French cuisine is one of the most well documented cuisines in history, which, in addition to its timelessness, is one of the reasons it is the foundation for cooking throughout the world. The impact that Marie-Antoine Carême had on Haute Cuisine in the 18th and 19th centuries—and later, the world of cooking itself—would be forever immortalized in his many cookbooks and writings on French Cuisine. In part due to Carême’s need for fame and adoration—which led to a photograph in each of his cookbooks so people would recognize him—French cuisine was finally chronicled and able to be passed down.

Chef Ben teaching students

Today, chefs wear a white jacket and toque in kitchens for many reasons—cleanliness, prestige, and order, among other elements. Even this can be credited to Carême’s desire to be noticed and create a distinction among his peers in the kitchen. His creation of the four mother sauces—béchamel, velouté, espagnole and allemande—would help to build many foundational French entrées for centuries to come. Today, with credit to Escoffier’s adaptation, they are taught as the five mother sauces, replacing allemande with hollandaise and sauce tomate. Carême’s influence expanded to pastry as well. He perfected the souffléwas possibly the first chef to pipe meringue through a pastry bag, and codified many elements of modern gastronomy.

Jacques Torres making a croquemboucheThe croquembouche, which Dean of Pastry Arts Jacques Torres, demonstrates every year as a holiday tradition, can be credited to Carême when he first fashioned it to impress royalty. While Escoffier remains more widely-known than Carême, he popularized Carême’s initial ideas of the brigade system and modernized it to the system we have today. Even today, we tip our toques to Carême for codifying the fundamentals of French cooking as we know it.

New Year’s Eve Celebration at the James Beard House

Break out the champagne and ring in the New Year with good cheer and incredible food at the annual James Beard New Year’s Eve Celebration dinner! This year, ICC was given the honor to host and our very own Chef Marc Bauer, Senior Director of Culinary & Pastry, has planned an exquisite menu for the evening. Inspired by his hometown of Alsace, Chef Marc and the students from ICC will prepare a 5-course dinner, with wine pairings, that will bring French culinary traditions to the Beard House for a festive end-of-year feast!

Several kinds of cheese donated graciously by Murray’s Cheese will be highlighted throughout the meal including 3lbs of gorgonzola dulce, 1 lb of clothbound cheddar, 4 lbs of Parmigiano-Reggiano, 2 lbs of Aged Fontina, 2 lbs of Taleggio, 2 lbs of mozzarella, 3 lbs of aged manchego,  2 lbs of aged goat cheese, and more! Check them out at

Each course will be paired perfectly with a unique wine, listed below for reference. The dinner will begin promptly at 9 pm on Sunday, December 31st. Reserve your spot while tickets are still available! Click here to learn more.

Hors d’Oeuvre

The menu for the evening will consist of the following culinary creations developed by Chef Marc Bauer, Senior Director of Culinary and Pastry Arts as well as Chef José Menéndez, Lead Culinary Chef-Instructor. The chefs will be accompanied by tenacious student volunteers enrolled in ICC’s Culinary and Pastry Arts programs.

Blue Point Oysters with Mignonette

Red Beet Cornets with Gorgonzola Cremificato

Pork Rillettes Croutons with Cornichons

Roasted Butternut Squash with Cellars at Jasper Hill Cabot Clothbound Cheddar


Endive, Dill, and Candy Cane Beet Salad with Housemade Skuna Bay Craft Raised Salmon Lox
Paired with Robert Mondavi Oakville Fumé Blanc 2013

Skuna Bay Craft Raised Salmon en Croute with Asparagus Custard and Shiitake Mushroom Mousseline
Paired with Lioco Estero Chardonnay 2015

Cheshire Pork Osso Buco with Curry, Foie Gras Ravioli, and Spinach
Paired with Rodney Strong Reserve Cabernet Sauvignon 2014

Sainte-Maure Goat Cheese–Aged Manchego Gratiné with Spanish Membrillo and Frisée
Paired with  Poggio Argentato Fattoira Le Pupille 2015

Dark Chocolate Parfait with Liquid Gianduja and Raspberries
Paired with Ruffino Moscato d’Asti

Midnight Champagne Toast
Champagne Lecomte Pere et Fils Brut Tradition




For more information on ICC’s Senior Director of Culinary and Pastry Arts, Chef Marc Bauer, click here. 





A big thank you to the following sponsors for helping make the evening possible!