Scottish salmon wins over top French chefs

 Held at the cookery school in the Chamber of Commerce and Industry last week, and organised by the Association of Master Chefs of France, the most highly-starred group of culinary experts in the world, ten young students were asked to prepare a main course with Label Rouge Scottish Salmon that was good enough to take pride of place in a top French restaurant. Michel Blanchet, President of the Master Chefs of France , said: “The Master Chefs have chosen this wonderful fish as the theme for the final of the competition because its texture, delicate flesh and unrivalled flavour make it the perfect ingredient.”  In 2007 more than 1.3 million Label Rouge Scottish Salmon were exported to France. This equates to 900,000 portions of the fish being enjoyed every week. Scott Landsburgh, chief executive of Scottish Salmon Producers' Organisation (SSPO), said: “ France has the reputation for the best food in the world and its top chefs have chosen a Scottish product.   “It is a great honour and accolade for Label Rouge Scottish Salmon to be the main ingredient in this national culinary competition which recognises and rewards the best, young French chefs.”