At the end of November, I had the fortune of meeting chef Guillaume Gomez, ambassador of French gastronomy and former chef of the Elysée Palace, who visited Mexico for a unique – and surely unrepeatable – event at the Club France, where it was held a dinner that brought together diplomats, cultural actors and food lovers.
Guillaume Gomez, who has served as chef to four French presidents – Jacques Chirac, Nicolas Sarkozy, François Hollande and Emmanuel Macron – has forged an impeccable career that today positions him as France’s leading culinary ambassador to the world. After 25 years of service at the Palais de l’Élysée, Gomez was appointed by President Macron as the first Ambassador of Gastronomy, an unprecedented position in Europe that reflects the cultural and diplomatic importance of French cuisine.
Guillaume Gomez has served as chef to four French presidents.
During his visit to Mexico, Gomez promoted the iconic “bouillabaisse” or “bouillabaisse,” the traditional Provençal seafood dish from Marseille, as part of a culinary challenge led by chef Yvan Vahanian and his team at the La Calanque Bleue restaurant. The event also featured the participation of Ximena Velasco, director and founder of the ¡Qué Gusto! festival. in France and primary promoter of Mexican gastronomy in that country, who has been a key player in the dissemination of the flavors of Mexico in Europe.
The meeting at Club France was a space for cultural and gastronomic exchange that highlighted the bilateral relationship between France and Mexico.
French gastronomy.
In addition to participating in this culinary event, Guillaume Gomez held meetings with actors in the bilateral relationship in the economic, agricultural and sustainable food fields. He also spoke with the French cultural and cooperation network of the American continent, which met in Mexico for its annual seminar.
French gastronomy.
Guillaume Gomez is a world leader in French cuisine. A member of several professional associations and awarded with recognitions such as the Legion of Honor and the title of Meilleur Ouvrier de France, he has managed to merge tradition and innovation in his career. Additionally, as the author of multiple culinary books, he has shared his vision and passion for gastronomy with the world.
Guillaume Gomez’s visit to Mexico reaffirms the cultural ties between both countries and celebrates gastronomy as a universal language that connects cultures, traditions and people. A tribute to the flavors, history and culinary art that France and Mexico have to offer the world.
