November 2014 – In Brittany
The Budding Chefs will first stop in Paris before heading to Brittany where they will meet producers and Michelin-starred chefs and sample the many wonders of the Breton larder.
The Parisian programme starts with a visit of the Rungis International Market, the largest wholesale food market in the world; followed by a horse meat tasting with chef Otis Lebert at his restaurant Le Taxi Jaune. The programme then takes them to Brittany with: a visit to the restaurant of the 5 star hotel Les Thermes Marins and the laboratories of master chocolatier Pascal Pochon (Saint-Malo); a lunch at Le Coquillage (Cancale) to experience the cuisine of Michelin-starred chef Olivier Roellinger; an introduction to the wonders of butter at the Beurre Bordier factory (Noyal-sur-Vilaine); visits of local farms (mussels, oysters and poultry); and a tour of the Marché des Lices with Sylvain Guillemot, , chef of the two Michelin star restaurant L'Auberge du Pont d'Acigné.
A few cooking challenges also await the Budding Chefs throughout this French week. In Paris, they will take over the tiny kitchen of the wine bistro Juveniles to showcase the best Scottish seasonal produce to a handful of Parisian guests. In Dinard, they will host a pop-up restaurant for 100 diners, cooking a Scottish menu with Breton produce. In Rennes, they will experience the French traditional way of life with a very domestic challenge: browse and buy products at the marché des Lices within a limited budget and time to cook a Saturday lunch for themselves and their hosts in a family house.
March 2014 – In Scotland
This is the 4th edition of the Budding Chefs exchange programme. The twelve French young chefs and four budding waiters taking part in the journey have a chance to explore the Scottish larder and meet the producers and chefs working with the produce on a daily basis.
Here’s what they will be doing this week:
- Visit of Blackford Farms
Situated in the heart of Perthsire, Blackford Farms encompasses a total farming operation from the breeding and rearing of pedigree Aberdeen Angus, Beef Shorthorn, Highland Cattle, Dexters and a 100% Fullblood Wagyu cattle.
- Tour of Peterhead’s Fish Market
A very early wake-up for the Budding Chefs to go to Peterhead’s harbour and meet the fishermen discharging their catch of the night at the Fish Market. Their mission is to source and buy the products they’ll serve at the Pop-up restaurant at the end of the week.
- Pop-up Restaurant
Putting their newly gained knowledge into practise straight away with a Pop-up restaurant, open for one night only on Saturday 22 March.