Scots salmon storms Bastille Day celebration
The event, organised by Christophe Prud’homme, the Middle East’s Chef of the Year in 2010, who is Director of Kitchens at the hotel, boasted a guest list of Government officials, officials from various Consulates, leaders of the French Business Council and members of the French community in the United Arab Emirates.
The meal included home smoked salmon with cherry oak wood shavings, beetroot marinated salmon, pepper temaki and salmon tartare.
Explaining why he chose Label Rouge Scottish salmon for his menu, Christophe Prud’homme said: “Sourcing superior ingredients is what drives the quality of our cuisine. Provenance is important – knowing exactly who is growing the product, and how it’s produced, is essential.
“Label Rouge Scottish salmon guarantees quality and freshness and quality ingredients always produce delicious cuisine. It’s so fine and delicate the magic comes through just by touching it. It really is such a delight of finesse and purity.”
Scotland exports around 8,000 tonnes of Label Rouge salmon each year. Although originally produced exclusively for the French market, demand is growing in new and emerging markets, including the Middle East, Germany and Switzerland.
