Scottish Salmon Wins Over French Presidents Chef

Held at the French school of gastronomy, eleven young chefs from across France were asked to prepare and present a salmon dish, designed by Bernard Vaussion, which was fit for both the President of France and international guests to the head of states official residence, lyse Palace.

Organised by the Master Chefs of France, the trainee chefs were asked to prepare a ballotine of Label Rouge Scottish Salmon as they competed to be crowned Best Young Apprentice Chef.

Christian Ttedoie, President of the Master Chefs of France and having notably worked with the legendary French chefs Paul Bocuse and Georges Blanc, said: The competition is a fantastic opportunity for young chefs to cook with top quality products and compete on a national stage.

The culinary challenge is demanding as it requires the trainee chefs to present food that is suitable for fine dining. We have worked with Label Rouge Scottish Salmon for almost twenty years because the fish is simply delicious and it is perfect for these occasions, he added.

Scott Landsburgh, Chief Executive of Scottish Quality Salmon, the management body of Label Rouge Scottish Salmon, said: As the Master Chefs of France promote excellence in the kitchen and the use of the finest ingredients, it is once again a great honour for the quality of our fish to be recognised by the most highly-starred group of culinary experts in the world.

Scottish farmed salmon became the first non-French product to obtain the prestigious French governments Label Rouge mark of distinction in 1992. Twenty years on, it continues to be the benchmark of quality and taste, he added.

Tancrde Dell'Oste, from Paris, was crowned the overall winner of the competition and winner of the best fish category. The competition was judged by a panel of eighteen Master Chefs of France. The student chefs had previously won regional events to reach the final in Paris.