October sees the second leg of a programme of exchanges between Brittany and Scotland, initiated by the Institut francais d’Eccosse in association with Edinburgh restaurateur, Frederic Berkmiller.
Date:
Mon, 03 Oct 2011
Source:
Frederic Berkmiller
The Institut francais d’Eccosse initiated the programme of exchanges, dedicated to chefs-to-be students, in May in association with restaurateur Frederic Berkmiller, chef-patron of Edinburgh-based restaurants L’escargot Bleu and L’escargot Blanc.
It invited nine student chefs from the Lycee hotelier in Dinard, Brittany with their teachers to explore Scotland and discover its products, and to meet its chefs and producers.
The Bretons met cattle farmers, wholesale fishmongers, and vegetable producers and had the opportunity to discover the wide variety of produce Scotland has to offer, from meat and fish to vegetables and dairy.
This month (5th-9th October) sees the second leg of the food exchange as the Lycee hotelier invites Scottish students, producers and chefs such as Fred Berkmiller to Brittany.
Fred will be accompanied by an array of well-known local producers, chefs and restaurateurs such as Roy Brett’s chef Ishu Mehrotea, Dominic Smith from Sunnyside Farm and Campbell Prime Meats.
The group will showcase the best of Scotland’s food and cookery talents using local Scottish produce such as venison, fresh scallops, salmon and cheese which has all been shipped over to France prior to the exchange.
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