Scottish salmon stars in culinary competition


SeafoodSource staff

Published on
November 30, 2009

Yannick Loullingen of Luxembourg on Monday was crowned Europe’s Best Trainee Chef in an international culinary competition organized by Master Chefs of France and featuring Label Rouge Scottish salmon.

As part of the competition, the chefs were asked prepared three dishes, including a fish course using Label Rouge Scottish salmon. While Loullingen was the overall winner, Mathieu Desmarets of France was awarded for creating the best fish course.

“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,” said Michel Blanchet, president of Master Chefs of France. “The quality of the flesh of the fish, the texture and unique flavor 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.”

Scottish farmed salmon was the first non-French product and the first seafood product to obtain the French government’s Label Rouge mark in 1992, certifying that it meets the program’s food-safety and environmental standards.

Held at Diekirch Catering College in Luxembourg, the competition finalists originated from Belgium, the United Kingdom, France, Germany, Holland, Hungary, Ireland, Luxembourg, Switzerland and Slovenia. The competition was judged by a panel of 10 chefs, one from each of the finalists’ countries.

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