Butter master Jean-Yves Bordier

Butter master Jean-Yves Bordier

La Ferme marine (oyster farm) in Cancale

La Ferme marine (oyster farm) in Cancale

October 2013 – In Brittany

It’s the turn of seven Scottish young chefs to go to Brittany for a week-long visit (7–13 Oct) to meet the French chefs and producers and discover the Gallic terroir.

 

Here's just some of the hilighths of their week:

visit to the restaurant of the 5 star hotel Les Thermes Marins in Saint-Malo, specialising in gastronomic healthy food, and its chocolates and desserts laboratories;

a meeting with the three Michelin starred chef and genial creator of ‘spice powders’ Olivier Roellinger for a master-class in spice mixing and food and spice pairing in Cancale; 

a visit to La Moinerie pig farm, creator and supplier of ‘cochons du pays de Rance’, a sustainable and local pork production near Dinan;

a tour of the oyster farm in Cancale;

an introduction to the wonders of butter with the passionate butter maker Jean-Yves Bordier in his Saint Malo fromagerie; 

a plunge into the traditional French way of life with a visit to the Marché des Lices in Rennes, the local market supplying restaurants and individuals with fresh fruits, vegetables, fish and meats. 

Not only are the young chefs touring the gastronomic Brittany, but they are also cooking the Breton larder at a pop-up restaurant at the Lycée Hotelier de Dinard, where they will deliver a Scottish menu made with locally sourced produce for 100 guests.  

The Budding Chefs programme in Brittany would not be possible without the support of generous partners: 
Innis & Gunn 
Campbells Prime Meat
Fresh Direct

Making Pies with Mr. C

Making Pies with Mr. C

The Pop-up Restaurant at The Hub

The Pop-up Restaurant at The Hub

March 2013 – In Scotland

In March 2013, the 3rd group of French Budding Chefs came over to Scotland to explore the local larder and discover new culinary traditions.

Following a very intense programme, the youngsters visited the Blackford Farms in Perthsire, specialising in the breeding and rearing of pedigree Aberdeen Angus, Beef Shorthorn, Highland Cattle and Wagyu, they  took part in a pie-making session at the Scottish Artisan pie maker Mr C’s, they went hunting with the Braco’s gamekeepers thanks to the fantastic people at Barley Bree in Muthill, Perthshire and finally they took a tour of Carina and Victor Contini’s The Scottish Kitchen Garden, five miles outside Edinburgh.

Thanks to the ever-growing generosity of the Edinburgh Chefs, the students also had the chance to work in the busy kitchens of high standard and Michelin Starred restaurants for one day’s lunch and dinner services: Restaurant Mark Greenaway, The Kitchin, Castle Terrace, The Pompadour by Galvin, The Dogs, Neil Forbes’ Café Saint Honoré and One Square Restaurant.

The highlight event of the Budding Chefs stay in Scotland was the pop-up restaurant at The Hub. For this unique dining experience, the second of its kind, their mentors Mark Greenaway and Fred Berkmiller designed a 4 course menu that put a French twist on the best ingredients from the Scottish larder. In the kitchen, the Budding Chefs worked under the watchful eyes of Mark and Fred to deliver a dinner for 200 happy foodies.

The Budding Chefs programme in Scotland would not have been possible without the support of generous partners:
Région Bretagne
Bordeaux Wines
Campbells Prime Meat
Societé des Amis de l’Institut français d’Ecosse
L’Art du Vin
Fresh Direct