CNIEL - the French dairy board, and the European Union were back in KSA last October for the Butter of Europe program, aiming at building awareness on the use, benefits & gastronomic value of European and French gastronomic butters. Chef Christophe Dovergne, from France, was in Jeddah and Riyadh to host demonstrations and workshops for Saudi chefs and foodies. Engaging workshops took place at Black Cardamom Jeddah, and The House of Grill restaurant located in the newly opened 5 star luxury Fairmont Riyadh hotel. Guests had the chance to participate to hands-on sessions where the Chef demonstrated the superiority of European butter, through different techniques and recipes. Either used cold or hot, EU butter illustrated his flavor enhancement role in the different preparations, Chef Christophe also realized some inventive compound butters such as a date and saffron butter or a prawn and lime butter. A fine dining dinner for professionals was also organized in Jeddah with an amazing menu celebrating gastronomic butter in all its forms, elaborated by Chef Christophe. Guests had the opportunity to attend a cooking demo for the amuse-bouche and the chance to taste butter in sweet and savoury ways in all courses; like seaweed butter toast with marinated salmon or crumble with vanilla ice cream and chocolate coulis for dessert. Speaking at the event, Chef Christophe Dovergne said "European butter is a key ingredient in gastronomic cuisine, you cannot imagine replacing it by any substitute if you wish to bring this particular smoothness to your preparation, and this unique taste to dish. It is also very versatile, and you can use it on its own or flavored as desired". In 2018, Saudi Arabia has imported more than 570 tons of European butter. This number represents more than 2,9 million euros and a compound annual growth rate of 10,8% since 2010. European and French dairy butter are a guarantee of expertise, authenticity, quality but also food safety being a 100% natural ingredient. — SG
