Gout de France/Good France dessert competition

Le dessert est servi

This year Capital Hotel School was invited to participate in the desert competition is part of the “Gout de France/Good France” dinner, taking place at the French Residency in Pretoria on March 22nd, and hosting 80 people.

The 3 same schools as last year are participating, each one selecting one student.

  • Capital Hotel School
  • Prue Leith Academy
  • Johannesburg Culinary and Pastry School

At the end of the dinner, the guests eat the three desserts and vote for their favourite with an anonymous ballot system.

The winner will be announced at the end of the evening.

Good luck to Danelle Naude who will be representing Capital Hotel School in this prestigious event.  We wish you all the best and support you.



Talking about cuisine — French cuisine — is also talking about joie de vivre, delicacy, optimism, and pleasure — ideas that are all crucial to the image of France.” Alain Ducasse

Goût de / Good France will celebrate French gastronomy in various locations worldwide on March 22, 2017.

A total of 2,000 chefs on all five continents are expected to join the event on the eve of spring. Dinners served simultaneously in participating restaurants will honour the merits of French cuisine, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine.

In 1912, Auguste Escoffier started Les Dîners d’Épicure (Epicurean Diners): one day, one menu, served in cities around the world, to as many guests as possible. Goût de/Good France aims to bring this idea to life by assembling all kinds of restaurants across the globe.

This international event, which first took place on March 19, 2015, aims to spread French cuisine around the world following its inscription to UNESCO’s list of “Intangible Cultural Heritage of Humanity.”

Goût de/Good France’s objectives are to:

PROMOTE FRENCH TOURISM — in an effort to promote France, this one of a kind diner will take advantage of international visibility, and aim to send a strong message to the world, through dynamic and creative chefs.

CARRY THE COLORS OF FRENCH CUISINE WITH PRIDE — it will send messages of strong added values: The message that French cuisine is CONTEMPORARY — Traditional French cuisine is not a dominion of the 21st century culinary scene. Participating chefs are encouraged to blend their own culinary culture to that of France, rather than discounting it. The message that French cuisine is

EXCELLENCE — Healthy, Innovative, and Responsible: In addition to representing the heartiness associated with the pleasures of eating, food also becomes the symbol of France’s positive values. Healthy dishes prepared from fresh, seasonal, and local produce, with low fat, salt, and sugar content; Meals for everyone, from bistro to gourmet dining.

Chef Wandile Mabaso (pictured below left) will be participating in the dinner this year. Wandile is a South African chef working now with Alain Ducasse in France. He will along with Chef André, prepare the dinner for the guests.

Also, the dinner will have as a guest of honor, chef Zola Nene (pictured below right), from the cooking section of Expresso on SABC.




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  • 919 Stanza Bopape (Previously Church) Street, (between Hill & Orient Street), Arcadia, Pretoria, Gauteng, 0083, South Africa
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