Broughton Street's Escargot Bleu chef-patron Frederic Berkmiller has recently returned from a trip to Britanny, where he led a group of Scottish chefs and food producers on a journey of gastronomic discovery.
In a scheme started by the Institut français d'Ecosse, Berkmiller (right, kilted) and chefs from the catering school at Dinard, the Scottish group were treated to a 4-day programme of visits (to an artisan butter factory, and traditional pig and oyster farms) as well as enjoying meals prepared by famous Breton chefs.
In return they taught Lycée Hotelier students how to prepare haggis, scallops, pork pies, scones and sticky toffee pudding. One of the above is pictured in preparation below.
After a restorative and 'extremely enjoyable dinner' at the Grand Hotel Dinard, the Scots helped catering students prepare a Scottish buffet for the closing gala of the British Film Festival.
Breton chefs will visit Scotland on a return trip next year.
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