Dubai chefs show butter's journey from farm to plate
Chefs and influencers get to experience butter-making in the French countryside.
From the source
With the launch of a new brochure titled Butter Up, Dubai's elite foodies and social media influencers showcase the stages of making dairy butter from farm to plate.
The digital version of the booklet, now available online, features a tour hosted by the European Union and the French Dairy Council, with a group of prominent chefs and influencers based in the GCC countries, and among those who witnessed firsthand the importance of French butter in the kitchen: Chef Mohamed Chabchoul, and Souad Shamma From the famous “Lady Spatula” blog, Saudi chef Kholoud Al-Alaqi, and writer and blogger Zahra Abdullah.
As part of the tour, chefs and influencers were able to experience how butter is made and produced in the French countryside before taking a trip to some of Paris' most famous hotels and restaurants.
Marie-Laure Martin, Director of International Communications at the French Dairy Council, said: “It was interesting to introduce our guests to the centuries-old tradition of butter-making. During their trip, they had the opportunity to witness the milking phase of the butter-making process closely, when they visited a dedicated dairy farm in the town of Machicules in western France, where strict hygiene regulations are implemented to avoid bacterial contamination - as part of the milking process - and five-star conditions are put in place for cows to obtain delicious milk.”
Gourmets, after seeing how milk is mixed and turned into butter, had the opportunity to meet the famous pastry chef who won the award for best craftsman in France, Georges Larnicolle, who is considered one of the greatest pastry chefs of all time. In a classic Breton pastry recipe, which is also mentioned in the booklet.
In this context, Larnicole commented, "I adore butter very much. My relationship with butter is a love affair. Good quality butter contains a high percentage of moisture without adding any water."
The booklet also highlights the importance of the relationship between farmers and chefs.
International Chef Matteo Pirro, known for his sustainable approach to Michelin-starred cooking, commented: “Every dish on the menu is an ode to the local land and waters, sourced from the many producers in and around the river, and it is this commitment that has contributed to our victory.” With a green (Michelin star) for sustainable gastronomy.
Georges Larnicole:
• «My relationship with butter is a love relationship».
Matthew Pirro:
• «Every dish on the menu is a poem».
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