It’s Goût de France for Tefal

 Dinner in Sydney celebrates French cuisine.

Retailers mingled with guests that included the French Ambassador Christophe Lecourtier and the Governor of New South Wales David Hurley at a dinner to celebrate French gastronomy in the Sofitel Hotel Sydney, on Monday night.

The Good France project, an exclusive event returning for its second edition, brings 2000 chefs across five continents to prepare a French dinner in a strict sequence of courses.

Speaking to AR at the dinner, Wivina Chaneliere, managing director of Tefal Australia and a major sponsor, said the occasion was a great opportunity to meet with retail partners to promote the taste of France, an international initiative celebrating French cooking around the world.” Each year the event it is linked to a different Tefal product. Last year it was the Cuisine Companion and this year the Cook4me pressure cooker range.

In May, Tefal embarks on its biggest campaign to date, with over 1000 TV spots, in a $1 million investment that runs until the end of July.  The focus will be on the Cook4me pressure cooker that features 100 pre-programmed recipes and cooks in 15 minutes. “We want to promote to those who don’t have time to cook with an appliance that nails all the health and consumer trends,” Chaneliere said.

Chaneliere said Tefal has enjoyed an amazing success story in Australia with strong sales growth coming from all categories across cookware and appliances in 2015 that has continued into the first two months of 2016.  “Research has Australia in the top four countries to be obsessed with food and the popularity of food shows reflects this.”

This year Tefal celebrates its 60th anniversary. The iconic brand was launched in 1956 with the introduction of the first non-stick frying pan. Chaneliere recollected that when Jackie Kennedy was spotted leaving a New York department store carrying the appliance sales really never looked back. And, the next innovation: “frying pans that don’t burn.”

The dinner was prepared by chef, Xavier Mathieu from the one-Michelin star restaurant Relais & Châteaux.

 

Wivina-and-Guillome

Wivina Chaneliere, MD, Tefal Australia with Tefal brand ambassador, chef, Guillaume Brahimi .

Retailers mingled with guests that included the French Ambassador Christophe Lecourtier and the Governor of New South Wales David Hurley at a dinner to celebrate French gastronomy in the Sofitel Hotel Sydney, on Monday night.

The Good France project, an exclusive event returning for its second edition, brings 2000 chefs across five continents to prepare a French dinner in a strict sequence of courses.

Speaking to AR at the dinner, Wivina Chaneliere, managing director of Tefal Australia and a major sponsor, said the occasion was a great opportunity to meet with retail partners to promote the taste of France, an international initiative celebrating French cooking around the world.” Each year the event it is linked to a different Tefal product. Last year it was the Cuisine Companion and this year the Cook4me pressure cooker range.

In May, Tefal embarks on its biggest campaign to date, with over 1000 TV spots, in a $1 million investment that runs until the end of July.  The focus will be on the Cook4me pressure cooker that features 100 pre-programmed recipes and cooks in 15 minutes. “We want to promote to those who don’t have time to cook with an appliance that nails all the health and consumer trends,” Chaneliere said.

Chaneliere said Tefal has enjoyed an amazing success story in Australia with strong sales growth coming from all categories across cookware and appliances in 2015 that has continued into the first two months of 2016.  “Research has Australia in the top four countries to be obsessed with food and the popularity of food shows reflects this.”

This year Tefal celebrates its 60th anniversary. The iconic brand was launched in 1956 with the introduction of the first non-stick frying pan. Chaneliere recollected that when Jackie Kennedy was spotted leaving a New York department store carrying the appliance sales really never looked back. And, the next innovation: “frying pans that don’t burn.”

The dinner was prepared by chef, Xavier Mathieu from the one-Michelin star restaurant Relais & Châteaux.

 

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