Scots salmon stars at French foodie event
Label Rouge Scottish Salmon featured prominently at an event run by the Master Chefs of France which culminated in the announcement of the country’s best apprentice chef.
The 61st search for the "Meilleur Apprenti Cuisinier de France" took place at the Ecole Ferrandi in central Paris, where 10 shortlisted finalists from 282 participants across France were given four hours to prepare three dishes, including Label Rouge Scottish salmon escalope.
Label Rouge Scottish salmon's long association with the Master Chefs of France spans well over 20 years. As a main sponsor of one of Europe's most prestigious chef associations, and as Scotland's largest food export, salmon continues to fly the flag on behalf of the food industry of Scotland.
The overall winner of the competition was Gwendal Briant, who is studying at the Ferrandi group in western Paris. Gwendal works at the Ferme de Voisins near Paris.
The winner of the seafood dish was Antonin Buron, who studies in the Alpine town of Moutiers and was supported by Chef Stéphane Buron and Chef Michel Rochedy, both from the two Michelin star Chabichou in Courchevel.
The event finished off with Label Rouge Scottish salmon served at the gala dinner in the Grand Hotel Intercontinental Paris. The recipes were developed by Fernand Mischler, former Chef at the two Michelin star Auberge du Cheval Blanc in Lembach (Alsace). He is also former president of the Master Chefs of France and "godfather" of this year’s competition.
Label Rouge Scottish salmon is popular with prestigious chefs and restaurants. Although originally produced exclusively for the French market, its reputation for high quality and subtle flavours has seen demand from new and emerging markets, including the Middle East and European countries such as Germany and Switzerland. Annual exports are currently approaching 8,000 tonnes.
