Red letter day
Showcased in a recipe created by Michelin-starred Jean-Marie Gautier, executive chef at the Hotel du Palais in Biarritz, the salmon was served lightly smoked alongside sour cream, chives and artichokes.
Some of the world’s most esteemed chefs travelled to attend the event, which also saw the inauguration of 34 new Master Chefs of France.
The Master Chefs of France are established supporters of Label Rouge Scottish salmon – the first non-French food and first fish to receive the French government’s mark reserved for food considered to be superior in quality and taste.
