In a culinary celebration, The European Union and the French Dairy Board recently hosted an exclusive dinner at the newly opened CWTCH restaurant in Jeddah to promote the star ingredient on the night’s menu – French butter. The guest list included 50 of the city’s most renowned food influencers and chefs, who were invited to sample the exquisite ingredient and learn how it can enhance a range of dishes.
At the “Brighter with Butter” event, the guests’ discerning palates were treated to an exquisite menu that showcased the ingredient’s ability to enhance flavours in a unique way. From using flavoured butter in appetisers and entrees to incorporating it in desserts, every dish was cooked, grilled or glazed to perfection with butter, giving it a beautiful golden hue.
Discussing the benefits of using French butter in cooking, Chef Norbert Szabo said: “As a chef, I place great importance on the quality and consistency of ingredients. That’s why I choose to use French butter in my cooking. Knowing the source of an ingredient is crucial to me, and where possible, I will always prefer natural ingredients that are made to the highest standards.”
The tasting experience began with two variations of flavoured butter – ‘Caramelized Onions’ and ‘Croissant’, accompanied with bread. Next on the menu were seared scallops delicately drizzled in Lemon beurre blanc sauce teamed with a brown butter risotto. For the main course, beef steak was enriched with Café de Paris butter and asparagus, and the night ended with an apple Tarte Tatin infused with a salted caramel butter sauce.
Commenting on the event, Marie-Laure Martin, International Communications Director of CNIEL, the umbrella organisation for the French dairy industry, said: “We wanted to highlight the versatility of French butter, as it can enhance any dish with its flavour, colour, and texture.”
“It’s not just restaurants and chefs who can use this butter – you can also incorporate the same delicious flavours at home!”