As the cultural agency of the French Embassy in South Africa, IFAS-Culture organizes artistic events throughout the country all year round. Events organized and supported by IFAS take place in venues and festivals throughout the country, allowing the Institute to establish relationships with various South African partners. As part of its mission, IFAS-Culture encourages cultural diversity and exchanges between South Africa, France and the rest of the African continent by supporting artistic events ranging from contemporary dance, theatre, puppetry and fashion shows to music, DJ nights, contemporary art exhibitions and literature.


The Alliance Française was established in 1883 in Paris by eminent figures of the arts, the sciences, and politics to ensure the influence of the French language and culture around the world. Alliance Française in South Africa provides a wide-ranging performing arts program presenting a unique mix of theatre, music, visual arts and dance, with the support of the French Ministry of Foreign Affairs and in partnership with local companies or cultural bodies. The association Alliance Française in South Africa is a state-approved public benefit organization.


The Department of Basic Education deals with all schools from Grade R to Grade 12, including adult literacy programmes. The aim of the DBE is to develop, maintain and support a South African school education system for the 21st century.
In October every year South Africa celebrates National Nutrition Week. The week is used to promote the National School Nutrition Programme (NSNP) of the Department of Basic Education (DBE). It is an education campaign promoting healthy lifestyles through emphasising good nutrition to school communities (learners, school food handlers, teachers and parents) in order to emphasise nutrition knowledge, better food choices and the importance of physical activity.


Atout France was established in 2009 to promote the development of French tourism. This objective is pursued through various projects that all contribute to developing the French offer and attractiveness of its destinations, as well as the image and awareness of France throughout the world.


The Bourgogne-Franche-Comté Region is one of the 13 metropolitan French Provinces. As part of its international policy, it has developed a long-term and cross-sector partnership with the Western Cape Province, mainly in the fields of agriculture, professional training, youth development, culture and economic development. Since 2014, it supports the development of trainer and student exchanges between the catering school of Lycée Le Castel (Dijon) and partners from TVET colleges in the Western Cape and the JHB Culinary and Pastry School. The Lycée Le Castel participated in the 2016 edition of “So Chef!”. This year the Bourgogne-Franche-Comté Region is partnering with the Lycée Hyacinthe Friant (Poligny) catering school for the 2017 edition of “So Chef!”.


The Lycée Hyacinthe Friant offers a wide range of courses at their two sites at Arbois and Poligny, and welcomes 1,100 learners from high school level to apprenticeship and continued training. The school is specialized in hospitality and catering, and also in health and social development. It is in partnership with many hotel groups in France and abroad, enabling their students to benefit from internships in various countries. The school is part of the dynamic local and regional life, providing a framework conducive to the success of each student. Well recognized and appreciated, it is committed to the motto of competence, professionalism, rigor, efficiency and passion.


Reunion Island Tourism Board. Located in the Mascarene Archipelago, Reunion Island – a French overseas department – offers travelers the exoticism of a tropical island in the Indian Ocean. With 40% of its territory classified as World Heritage by UNESCO and a mixture of wild nature and authentic culture, Reunion Island is a very touristic place. Reunion Island is a melting pot with a history shaped by people from Africa, Madagascar, Europe and Asia, who all brought their own culinary traditions with them. This is reflected every day on Reunion Island’s menu, always with one common element: rice.