A Celebration of French Gastronomy with Gout De France is happening this March at Babett with a unique 5-course menu on the theme of La Provence designed by the executive Chef of Babett, Christophe Buzare.
Organized worldwide since 2015 by the French Ministry of Foreign Affairs and International Development, Goût de France is a global initiative in over 150 countries around the world. Babett Yangon take this opportunity to celebrate France’s gastronomy by inviting everyone to taste a “French dinner” and to demonstrate the excellence of French cuisine through the values of sharing a meal and respecting the environment.
Goût de France/Good France does not just shine the spotlight on haute cuisine; it’s also about high-quality bistro food showcasing fresh, seasonal products. Hence, Babett and its cuisine are a perfect match to be represented in this worldwide culinary experience. Yangonites will be not only be able to sample Chef Buzare tasty food sourced from local farmers, but also to experience a socially responsible cuisine focusing on environmental protection.
The 5-course special menu will be available at Babett Yangon throughout March and will be composed of one glass of Ricard aperitif served with tapenade, a Mediterranean Aioli fish, a traditional beef daube from Provence, a Goat cheese from Alpilles and a Tropezienne dessert from Saint-Tropez. A glass of rosé wine, Chateau Roubine, Côtes de Provence 2017 will be included. The menu is priced at 78,000MMK per person.
Whilst sampling the best of French cuisine, diners will also receive narrative, exclusive culinary insights, in addition to live music on Saturday evenings for Babett Goes Live. Bookings can be made either through calling: +95 (0)1 243 639
or emailing: [email protected]
Reservations are encouraged to avoid disappointment.
Babett Eatery & Bar
Bringing a fresh approach to eating and drinking in Yangon, the restaurant serves a simple French and Mediterranean-inspired cuisine revolving around selection of beers, affordable qualitative wines, as well as hot & cold tapas, sharing platers and large selection of mains. The contemporary space to eat, drink and socialize was conceived to get the most out of the open interior and the outdoor pergola terrace. There’s a view on our Chef Christophe Buzare, its open kitchen, wood fired grill and pizza oven. It brings a new feel to the neighbourhood, blinding vintage and modern styles with some original touches by local artists.
