The French culinary festival returns this year from 17 June to 2 July 2025 under a new name: So France – So Good — a celebration of Taste and Talent. The “So France-So Good” project celebrates the culinary ties between France and Australia, promoting French gastronomy and culture. In a recent interview with H.E. Mr. Pierre-André Imbert, the Ambassador of France to Australia, we explored this flavourful initiative and discussed the French products and traditions that resonate with Australians.
Ambassador, could you briefly explain what So France – So Good is all about?
So France – So Good is an initiative I launched to celebrate and promote the excellence, diversity, and creativity of French gastronomy here in Australia. It brings together all passionate professionals and foodies. You do not need to be a chef or owe a bakery to take part to the project : we want to reach out to anyone with a passion for food.
Our goal is to showcase every dimension of French gastronomy, from timeless traditions to bold new culinary trends. The recipes we’ve started sharing on the website reflect this spirit of openness and accessibility—simple, iconic French dishes that anyone can make at home. Because in the end, French food is not just about sophistication; it’s about sharing. Sharing meals, pleasures, stories. That’s the essence of our culinary culture—and that’s what So France – So Good is all about.
Why did you choose to launch this initiative in Australia?
French cuisine already enjoys a strong reputation here in Australia, and the success of previous events like Goût de France showed that there’s a real appetite for these kinds of cultural and culinary exchanges. But more than that, Australia has long been home to exceptional chefs who carry the torch of French gastronomy. Figures like Philippe Mouchel, Guillaume Brahimi, Gabriel Gaté, Jacques Reymond, Clément Chauvin, or Christophe Grégoire have helped shape how French cuisine is experienced here — with both authenticity and creativity.
We also see a new generation of pâtissiers such as Pierrick Boyer or Quentin Zerr who continue to reinvent the French pastry tradition with remarkable talent. And importantly, many Australian chefs and restaurateurs — like Scott Pickett, Alex McIntosh, Kate Reid, Annie Smithers, or Dan Arnold — draw inspiration from French techniques and philosophy, blending them with local produce and their own vision.
So launching this initiative in Australia felt natural: it’s a country where French gastronomy lives, evolves, and sparks dialogue — both in kitchens and around the table
Who is the So France – So Good website for? And how can people in the industry get involved?
It’s open to all—chefs, restaurateurs, bakers, producers, sommeliers, importers, students, and food lovers. We invite professionals to join the platform, share their expertise, and connect with others. We will actively promote their initiatives, and we encourage everyone to visit the site, sign up, and help us grow this vibrant community dedicated to French culinary culture in Australia.
How do Australians see French cuisine?
Australians see French cuisine as much more than just food — it’s a gateway to a whole art de vivre. There’s a real curiosity here for the pleasure of eating well, for the time spent around the table, and for the conversations that flow with a good meal. French cuisine evokes not only flavours, but also landscapes, traditions, and that sense of joy in sharing.
You see it during the Tour de France, which is incredibly popular in Australia — people don’t just follow the race, they follow the regions, the villages, the dishes. Every stage is a feast for the eyes and the palate. It reminds us that gastronomy in France is deeply rooted in place, in culture, and in connection — and that resonates strongly here.
Are there any particular French products or traditions that Australians are especially drawn to?
Absolutely! Pastries—especially croissants and macarons—are always a hit. French cheeses and wines have a loyal following, of course. But what’s really encouraging is the interest in artisanal techniques: natural wines, sourdough breads, traditional methods. These are pillars of our culinary heritage, and they speak directly to the Australian people as they reflect shared commitments for quality, authenticity, and creativity.
But what’s particularly exciting is how, here in Australia, French cuisine doesn’t just get reproduced; it evolves. It draws on local produce, integrates diverse culinary influences, and takes on a new vitality. In many ways, Australia is a place where French gastronomy reinvents itself — staying true to its essence while embracing new flavours, techniques, and inspirations. It’s a wonderful exchange that enriches both our cultures.
Have you attended any memorable French food events here?
Absolutely — wherever we go, whatever the format, French food is always there. It might be a sophisticated dinner, a casual family-style buffet, or a chic cocktail with petits fours — but it’s always present. French cuisine is a language in itself: it speaks of sharing, identity, and creativity. Whether we’re in a regional town or the capital, food helps us connect, create memories, and build bridges. It’s one of the most powerful and enjoyable ways we showcase French culture.
And personally—what’s your favourite French dish?
For me, it’s all about childhood memories. My mother’s beef roast in pastry, my grandmother’s ratatouille and jardinière of vegetables — dishes I helped her prepare as a child. Then there were the veal paupiettes with tomato and prunes, cream-filled choux, and semolina cake with raisins. We all have our own madeleine de Proust, and these are mine.
Is there a dish you like eating when you’re abroad?
Yes—ratatouille. It’s simple, full of flavour, and brings a little sunshine from Provence wherever you are. It also adapts beautifully to local vegetables, which is ideal when you’re living abroad and constantly discovering new produce.
If you could introduce just one French product to Australians, what would it be—and why?
I don’t think we should choose just one! Australians deserve access to the full range of French products—there’s so much to discover, cook with, and enjoy.
If I had to choose just one, I’d say Jambon (ham) de Bayonne, Rosette de Lyon and of course cheese — but not just one cheese! I’d want to introduce Australians to the incredible diversity of French cheeses. We have around 1,200 across our regions, each with its own story, texture, and flavour. It’s not just food — it’s a whole cultural experience, a taste of our terroirs and our art of living. I’d love to share that richness here and French team is working hard on it.
Info and registration: So France – So Good
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