The European Union and the French Dairy Committee (CNIEL) invited cooks and bloggers from throughout the Center East to take part within the third a part of a four-part YouTube mini-series showcasing the most effective traditions of French butter-making, in addition to its worth in French gastronomy.
The collection of quick movies chronicles butter’s journey from farm to desk and follows the group’s gastronomic excursions as they go to farms, meet cooks and culinary specialists and bask in masterclasses – all whereas having fun with the breathtaking and refreshing French countryside. The group additionally paperwork their visits to among the finest eating places in Nantes and Paris, the place they expertise the standard of wonderful meals by flavors straight from the farm.
The collection begins on considered one of France’s picturesque farms, the place the milking course of is described, and the farmers intentionally maintain the cows blissful and relaxed so as to create better-tasting milk that can be utilized to make butter.
Chef Nikita Ghandi ( @theveggiefix ), winner of MasterChef India now based mostly in Abu Dhabi, stated: “The quantity of look after cows in France is simply subsequent stage; it will possibly even be in comparison with coaching an athlete. That is mirrored within the high quality of the milk produced, and thus of all dairy merchandise from France, particularly butter.”
An integral a part of the quick movies is the making of butter, the place the milk is blended after which matured. Talking in regards to the course of, Chef Ghofran al Romaihy (@ghofran.alromaihy), Sesam Bakery Jeddah, stated: “The method of constructing butter in France has not modified for hundreds of years, with data and custom persistently sustaining the plain style of French butter.” Whereas attempting a spread of flavored butters, Ghofran added, “I am very acquainted with butter, however I’ve by no means tried something like this earlier than.”
The connection between farmer and chef can be highlighted by the YouTube collection, with inspirational chef Eric Guérin, Michelin star, proprietor and head chef of La Mare aux Oiseaux, whose menu is an ode to provide sourced from native farmers and the land.
He stated: “Including butter to the identical product could make an enormous distinction and create an explosion of flavour. Right here on the restaurant, I take advantage of butter as a conductor for the dishes, connecting all of the elements”.
France is blessed with a wealthy terroir, and farmers are always constructing on their experience in producing butter and sustaining its constant high quality. “Butter is an integral a part of French delicacies, which makes it distinctive and wealthy in flavors; it is a part of our DNA,” added Chef Guérin.
No journey to France could be full with out having fun with a croissant. At Maison de L’Excellence, gourmets not solely had the chance to style a French specialty, but in addition needed to make it through the croissant and dessert workshop. Chef Nicolas Boussin explains: “Not all butter is identical by way of approach and style. This is the reason choosing the proper one when making pastries is so essential. A superb butter that consists of at the least 82% fats makes a scrumptious croissant.”
The collection finale focuses on Chef Ghofran and her ardour for butter, as she shares her experience and culinary ardour for the ingredient in Jeddah, connecting with native cooks and meals lovers. In collaboration with Dareen Shaker ( @dees.cakesnbakes ), one other member of the Butter Excursions crew, Chef Ghofran savors the scrumptious flavors of Sable Breton in her bakery. Chef Ghofran additionally discusses the usage of butter with Sumaia Showeil, proprietor of Aysh Academy and proficient baker, studying in regards to the modern means Sumaia makes use of French butter in her kitchen and culinary faculty, particularly in making scrumptious Kouign Amann pastry.