In today’s world, food and the culinary arts have transcended the boundaries of basic necessity to become powerful instruments of cultural diplomacy. Drawing on the theoretical framework of soft power, this article examines the role of gastronomy in France’s public diplomacy. It seeks to analyze the country’s policies in utilizing cuisine as a means of strengthening public diplomacy and fostering national identity. The findings reveal that France, as one of the pioneers in this field, has successfully leveraged its culinary heritage and gastronomy to enhance its cultural standing on the international stage. The French experience can serve as a valuable model for countries such as Iran, which possess rich culinary traditions. The research employs a qualitative approach, focusing on successful examples of culinary diplomacy in both France and Iran. The study highlights the role of international organizations such as UNESCO in promoting Iranian cuisine. The inclusion of cities like Rasht and Kermanshah in UNESCO’s Creative Cities Network provides a significant opportunity to showcase Iran’s cultural potential. The article demonstrates how Iran can use this position to develop its gastronomic tourism industry, disseminate its culinary culture globally, and strengthen its presence in international public diplomacy. Ultimately, the study emphasizes that the effective use of culinary diplomacy requires comprehensive strategic planning and broad collaboration across different sectors of society in order to become a tool for sustainable development and the reinforcement of national identity.