THE Auld Alliance was rekindled this month when Edinburgh restaurants L’Escargot Blanc and L’Escargot Bleu played host to nine student chefs from Brittany.
The trip was part of a cross-cultural initiative run in conjunction with the Institut français d’Ecosse in Edinburgh, whose function is to promote the French language and culture in Scotland.
The students, accompanied by teachers and French chef Davy Aubry-Lachainaye, toured around Scotland, met producers, learnt about Scottish ingredients, and visited the kitchens of L’Escargot Blanc and L’Escargot Bleu. Restaurateur Tom Kitchin also invited the guests to his restaurants The Kitchin and Castle Terrace in Edinburgh.
“It is a pleasure to participate because both countries have very similar and rich larders,” said Frédéric Berkmiller, owner of the L’Escargot restaurants.
“It is also our duty as restaurant owners or chefs to share experiences with youngsters wherever they come from.
“I should hope this experience all in all will be beneficial to everybody either participating or simply joining in any part of this project.”
The trip ended with the students taking charge.
L’Escargot Blanc and L’Escargot Bleu offered special Breton-themed lunch and dinner menus created by some of the students, while others hosted a ‘Meet the Chefs and Tastes of Brittany’ event at the Institut français d’Ecosse.
Visitors had the chance to meet the students as well as sample some popular Breton dishes, which had been prepared using Scottish ingredients.