{"id":5077,"date":"2017-03-22T11:44:33","date_gmt":"2017-03-22T09:44:33","guid":{"rendered":"https:\/\/www.teeninduskool.ee\/?p=5077"},"modified":"2021-12-27T13:17:24","modified_gmt":"2021-12-27T11:17:24","slug":"gout-de-france-good-france-2017-tekos","status":"publish","type":"post","link":"https:\/\/www.teeninduskool.ee\/?p=5077","title":{"rendered":"Go\u00fbt de France\/Good France 2017 Tekos"},"content":{"rendered":"<p>Kolmandik turistidest nimetab prantsuse k\u00f6\u00f6ki ja veine \u00fcheks olulisemaks Prantsusmaa k\u00fclastamise p\u00f5hjuseks. Kolmandat korda toimunud gurmee\u00fcritus Go\u00fbt de \/ Good France t\u00f5stas t\u00e4helepanu keskmesse prantsuse elukunsti ja h\u00f5ngu edasikandvad kohalikud tooted.\u00a021. m\u00e4rtsil t\u00e4histas enam kui 2000 restorani 150-st riigist prantsuse gurmeep\u00e4eva. Inspiratsiooni gastronoomias\u00fcndmuse korraldamiseks said <em>\u201cGo\u00fbt de France\u2019i\u201d<\/em> korraldajad aastatel 1912\u20131914 toimunud epikuurlaste \u00f5htus\u00f6\u00f6kidest <em>\u201cDiners d\u2019Epicure\u201d<\/em>, mille idee p\u00e4rines tolle aja Prantsusmaa kuulsaimalt peakokalt Auguste Escoffier\u2019lt. \u00dcrituse eesm\u00e4rgiks on prantslasliku eluviisi ja piirkondlike toiduainete tutvustamine. 25% turistidest k\u00fclastavad Prantsusmaad eelk\u00f5ige suurep\u00e4rase k\u00f6\u00f6gi p\u00e4rast ning prantsuse traditsiooniline \u00f5htus\u00f6\u00f6k on kantud ka UNESCO vaimse kultuurip\u00e4randi nimekirja.<\/p>\n<p>Sel aastal osales \u00fcrituses ka Teko restoran koos 11 tuntud s\u00f6\u00f6gikohaga \u00fcle Eesti \u2013 au oli olla \u00fches nimekirjas koos\u00a0Dominic, Hermitage, Horisont, Lusikas, MEKK, Ribe, Stenhus restoranidega. K\u00f5ik 2000 koka poolt \u00fcle maailma pakutavad men\u00fc\u00fcd hindas ja vaatas \u00fcle ning kinnitas osalejate nimekirja rahvusvaheline peakokkade \u017e\u00fcrii eesotsas peakokk Alain Ducasse\u2019iga.\u00a0Go\u00fbt de France\/Good France men\u00fc\u00fc koosneb aperitiivist suupistetega, eelroast, \u00fchest v\u00f5i mitmest p\u00f5hiroast, juustuvalikust ning magustoidust prantsuse veinide ja \u0161ampuse saatel. Prantsusep\u00e4rast men\u00fc\u00fcd pakuti neljale k\u00fclalistevoorule.<\/p>\n<p>H\u00e4id Prantsuse k\u00f6\u00f6gist inspireeritud ja Prantsuse traditsioonide j\u00e4rgi koostatud men\u00fc\u00fcd j\u00f5udsid maitsma 66 klienti.\u00a0\u00d5petaja Ljudmilla Kolt\u0161enko ja kokagrupp KK14-PV1 pakkusid Good France 2017 men\u00fc\u00fcna:<\/p>\n<p><em>\u203a Consomm\u00e9 aux croquants de fromage<\/em><\/p>\n<p><em>\u203a Quiche Lorraine aux poireaux, salade melang\u00e9e \/\u00a0<\/em>Lorraine\u2019i\u00a0<em>quiche<\/em>\u00a0v\u00e4rske salatiga<\/p>\n<p><em>\u203a Coq au vin, Pommes de Terre\u00a0<\/em><em>Persill\u00e9es\u00a0\/\u00a0<\/em>Kana veinikastmes seente ja k\u00f6\u00f6giviljadega, petersellikartulid<\/p>\n<p><em>\u203a Sabayon \u00e0 l&#8217;orange, Baies caram\u00e9lis\u00e9es \/\u00a0<\/em>Apelsini-<em>sabayon<\/em>, karamellistatud marjad<\/p>\n<p><em>\u203a S\u00e9lection des fromages \/\u00a0<\/em>Juustuvalik<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kolmandik turistidest nimetab prantsuse k\u00f6\u00f6ki ja veine \u00fcheks olulisemaks Prantsusmaa k\u00fclastamise p\u00f5hjuseks. Kolmandat korda toimunud gurmee\u00fcritus Go\u00fbt de \/ Good France t\u00f5stas t\u00e4helepanu keskmesse prantsuse elukunsti ja h\u00f5ngu edasikandvad kohalikud tooted.\u00a021. m\u00e4rtsil t\u00e4histas enam&#46;&#46;&#46;<\/p>\n","protected":false},"author":4,"featured_media":5078,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[464],"tags":[11,288,67],"class_list":["post-5077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epikuurlased","tag-11","tag-gout-de-france","tag-restoran"],"_links":{"self":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/5077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5077"}],"version-history":[{"count":1,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/5077\/revisions"}],"predecessor-version":[{"id":11159,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/5077\/revisions\/11159"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/media\/5078"}],"wp:attachment":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}