Crystal Magazine Jan 06, 2021
World-renowned chefs reveal their colourful Butter Stories
The European Union and CNIEL, The French Dairy
Board, are utilising the expertise of chefs from the Middle East, China, Hong
Kong and Taiwan to showcase how they create naturally coloured sauces using the
finest French butter and a range of bold ingredients to create visually
enticing dishes.
From the home kitchen to Michelin star restaurants,
butter has been at the epicentre of creating some of the tastiest sauces since
Roman times. CNIEL has launched a new magazine, Butter Stories, which is highlighting how chefs incorporate the finest French butter
into their recipes to produce outstanding taste, colour, and depth.
Marie-Laure Martin,
International Project Manager from CNIEL, said: “In
this new Butter Stories edition, our focus is on sauces made with French
butter. For many chefs, sauces are the most important component of a dish.
However, to create a great sauce, you need a great butter! Real dairy French butter
enhances all the flavour of a sauce and gives it a deep texture.
“For the chefs featured the challenge truly allowed them
to showcase their flair and ability to innovate cooking. Charcoal, beetroots,
wasabi, turmeric, and squid ink were just some of the ingredients used to colour
and add taste to their butter sauces in a natural way,” added Martin.
Representing the Middle East in the latest edition
of the Butter Stories publication are Maroun Chedid of Ritage by Maroun Chedid located
in Beirut and Riyadh, and Gilles Bosquet, Executive Chef at La Cantine Du
Faubourg in Dubai.
Both were tasked with creating a range of recipes
that incorporated a variety of colorful sauces using French butter. Chef Maroun
created a beetroot hollandaise, a turmeric and citrus butter, a cauliflower
puree, and an alcohol-free marchand de vin butter, resulting in bold purple,
yellow, green and red sauces, all of which complemented a range of vegetable
and fish dishes.
Speaking about the importance of quality butter as
an ingredient when making a sauce, Chef Maroun, Top Chef Middle East judge,
said: “Butter adds refinement, taste, and texture to the sauce. It elevates the
flavours of any dish and adds finesse to the sauce.”
Chef Gilles created a baby vegetable and wasabi
butter dish and grilled chicken breast and smoked paprika butter.
He said: “The most important thing about a great
sauce is the texture. In other words, what we feel immediately in our
mouth, the first impression and feeling we have when combining the two things
correctly – that is, flavour and texture. The main purpose of a sauce is to
stimulate our sensations with the right texture, and therefore the base has to
be well proportioned to the butter and the seasoning.”
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