Label Rouge Scottish Salmon the ‘star’ in European culinary competition

Label Rouge Scottish Salmon was the 'star' in a prestigious international culinary competition that crowned Europe’s Best Trainee Chef.

Organised by the Master Chefs of France, and boasting a former head chef of the Ritz in Paris as patron, the competition was held in Luxembourg (30th November) with participants from ten countries.

Student chefs from across Europe had previously entered national events, competing to reach the final in Luxembourg. The finalists came from Belgium, UK, France, Germany, Holland, Hungary, Ireland, Luxembourg, Switzerland and Slovenia.

The young trainee chefs were asked to prepare three dishes, including a fish course with Label Rouge Scottish Salmon that was good enough to take pride of place in a top European restaurant.

Michel Blanchet, President of the Master Chefs of France, said: “The international competition is one of the best examples of encouraging young apprentices on their way towards excellence. Other than the participants, this year’s star has been Label Rouge Scottish Salmon.

“The quality of the flesh of the fish, the texture and unique flavour allowed these young chefs to fully express their talent and prove that good cuisine is not the prerogative of one nation. It has no borders when exceptional products, such as Label Rouge Scottish Salmon, are used,” he added.

Scott Landsburgh, Chief Executive of Scottish Salmon Producers' Organisation (SSPO), said: “As the Master Chefs of France are the most highly-starred group of culinary experts in the world and use only the finest ingredients in their menus, Label Rouge Scottish Salmon is proud to have been selected to test the talents of young chefs aspiring to join their ranks.”

Yannick Loullingen from Luxembourg was crowned the overall winner of the competition and Mathieu Desmarets from France won the best fish dish category. The competition was judged by a panel of ten chefs, comprising one from each finalist country. Label Rouge Scottish Salmon was served at a gala awards dinner attended by some 150 guests.

Notes to Editors:

1. The competition was held at the Diekirch Catering College in Luxembourg. The trainee chefs were asked to prepare a fish dish, a meat dish and a dessert. Guy Legay, the former head chef of the Ritz in Paris, is patron of the competition.

2. The Association of the Master Chefs of France is the most envied title for culinary experts in France. It promotes “top quality” products and professional excellence. Its motto is “to preserve and spread the French culinary art, encourage training in cuisine, and assist professional development.” For further information, visit www.maitrescuisiniersdefrance.com.

3. Master Chefs of France has existed for more than 60 years. There are approximately 300 Master Chefs of France located in France, the rest of Europe, Americas, the Middle East and Africa.

4. Some 6,500 tonnes of the prestigious Label Rouge Scottish Salmon were exported to France in 2008.

5. Scottish farmed salmon became the first non-French product and the first fish to obtain the prestigious French government’s Label Rouge mark of distinction in 1992. For over ten years it was the only non-French food to meet the quality scheme’s rigorous standards.

6. Salmon represents approximately 40% of all Scottish food exports. The worldwide retail value of Scottish farmed salmon is over £1billion.

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For further information, contact Ken Hughes, Scottish Salmon Producers' Organisation, 01738 587006 or 07974 173739.

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