Continental diners may soon be enjoying the taste of Scotland after the French cookery school, Lycée Hôtelier in Dinard, sent nine cookery students to explore the country and learn more about its chefs, products and producers.
The joint project was developed in association with Frédéric Berkmiller and his two Edinburgh based restaurants, L’Escargot Bleu and L’Escargot Blanc.
During their stay, the students travelled the breadth of Scotland meeting wholesale fishmongers, vegetable producers and cattle farmers, and visiting their premises.
They also had the chance to learn about the rich variety of Scottish produce, from fish and meat to dairy and vegetables.
The students also visited the kitchens of L’Escargot Blanc and L’Escargot. There was also the opportunity to visit Michelin-Star chef Tom Kitchin and discuss his passion for fresh produce and his saying: “From nature to plate”.
Mr Berkmiller believes that both Scotland and France have rich larders that are very similar and as a result it is the duty of chefs and restaurant to share knowledge and experience with youngsters wherever they may come from.
During their visit some of the trainee chefs were left in charge of the kitchens at L’Escargot Blanc and L’Escargot Bleu. The remaining members of the French team visited the Institut Français d’Ecosse in Edinburgh, to participate in a special Tastes of Brittany and Meet the Chefs afternoon of sweet and savoury crepes tasting.
The exchange project was arranged as part of a year of cultural exchange between Scotland and Brittany that was conceived by the Institut Francais d’Ecosse.
The project is built on partnership with cultural organisations in both countries and aims to strengthen the existing links to support and develop artistic creation in addition to promoting it at an international and national level.
The Lycée Hotelier cookery school will be hosting the return leg in October. This will be an opportunity for a number of Scottish cookery students to explore the gastronomic joys of Brittany.