So French so Food 2020


18 French chefs including a pastry chef,
will collaborate with major Israeli partner restaurants
in Tel Aviv, Jerusalem, Haifa, Beer Sheva, Nazareth, Tiberias and Zichron Yaakov.

Let’s go for the 8th edition of the week of French gastronomy in Israel SO FRENCH SO FOOD, will take place from February 9 to 13 in the cities of Tel Aviv, Haifa, Jerusalem, Beer Sheva, Zichron Yaakov, Nazareth and Tiberias.


This year it is the Auvergne-Rhône-Alpes region.


The event is jointly organized by the French Embassy in Israel, Business France, the French Institute in Israel, the French Consulate General in Jerusalem and the French Institute in Jerusalem, in partnership with the Auvergne-Rhône region- Alpes and its regional product companies.

The delegation of 18 French chefs, including a master pastry chef, are all from the Auvergne-Rhône-Alpes region. Among them, we can note the presence of numerous chefs members of the famous “Toques Blanches Lyonnaises” and heads of establishments of the appellation “Bouchons Lyonnais“, emblems of traditional cuisine of the 3rd city of France.

👨‍🍳 It’s up to you to choose your gourmet route 👩‍🍳

A dinner…
February 10, 11 & 12:
The delegation of 18 French chefs, including a master pastry chef, are all from the Auvergne-Rhône-Alpes region.
They will be welcomed in Tel Aviv, Haifa, Jerusalem, Beer Sheva, Zichron Yaakov, Nazareth and Tiberias by the chefs of renowned Israeli restaurants.
Together, they will prepare exceptional gourmet menus that will allow Israeli gourmets to discover or rediscover French gastronomy, and more specifically the traditional cuisine of the Auvergne-Rhône-Alpes region.
🍴 List of the restaurants

Master classes
On Thursday 13 February from 1pm to 7pm, 3 French chefs will be welcomed by the executive chef of the Carlton Tel Aviv Eran Nachshon, to give successively three master classes on the preparation of a starter, a main course and a dessert from the Auvergne-Rhône-Alpes region.

👨‍🍳 13h – 14h30, Starter
Chef Williams Jacquier offers us the specialty of his restaurant, pumpkin cream with chopped chestnuts and truffade, a greedy pleasure… For Williams, cooking is “a lot of attention, great products and a little imagination”.

👨‍🍳 15h – 16h30, Main course
Chef Stéphane Froidevaux will share his innovative cooking techniques with us through the recipe for roasted bearded man with smoked fir and yellow wine parmesan sauce. The chef likes to create original and vegetal associations, to sublimate nature, by drawing his inspiration during pickings on the steep paths of the alpine mountains.

👨‍🍳 17h – 19h, Dessert
Pastry chef Christophe Tuloup, nicknamed the chef of the stars, will make us dream with a creation based on chocolate from his region: the Caribbean chocolate, pear, pecan pie with tangy notes.

🍴 Infos&Resa:
JThursday February 13, 2019 from 13h to 19h

In French, simultaneous Hebrew translation
Hotel Carlton Tel Aviv, Eliezer Peri, 10 Tel Aviv
Fees: 70 NIS (60 nis for members)/ master class, 180 NIS pour all (150 nis for members)
Reservations : / 03-7968000 /

Culinary experiences
This year, Meir Danon’s school, the Danon Culinary Center at Namal Tel Aviv, will pay tribute to emblematic chef Paul Bocuse with a demonstration of his best recipes by chef Alain Le Cossec, director of Culinary Arts at the Paul Institute Bocuse, February 10 and 11.
A unique opportunity to learn the techniques and dishes of one of the greatest French chefs. Alain Le Cossec, who has been Paul Bocuse’s right-hand man for many years, will give an insight into the culinary spirit of this legendary chef, considered to be the father of noble French cuisine.
The Cossec will present the techniques, the combination of flavors and the preparation of dishes. Among the dishes to taste: the fish fillet with potatoes “scallops” and the famous truffle soup served to Valery Giscard d’Estaing, the former French president.

🍴 Infos&Resa:
Master class open to the general public with tasting.
February 10-11, 2020, evening or morning,
Resa: 03-7571555,

Charity Gala for Peace …
This year, the Rimonim culinary school in Tiberias is welcoming two great French chefs, Frédéric Berthod and Yann Lalle (disciple of Alain Ducasse), and a pastry chef in their establishment on the shores of the famous Lake Tiberias.
On the program: a week full of activities during which the French Chefs will present workshops for the students, a master class for professionals in the region and a demonstration at Talmon prison.
This week will close by a Grand Charity Gala for Peace, prepared by students of all faiths.

🍴 Infos&Resa:
The gala evening
Wednesday February 12 at 8pm (300 Shekels per person).
Resa: Moshe Baudouin



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