Aberdeen Angus Selected at La Bocuse d'Or
UK - French gastronomes have cast aside deep prejudice against l'Outre Manche (the Far Side of the Channel) to accept what most of the rest of the world recognises - the finest beef comes from Aberdeen Angus cattle.
15 September 2008
1 minute read
After decades of bans, boycotts and even claims that it was not a proper bovine, the hardy breed from eastern Scotland is being hailed as a Gallic food lovers' dream, reports the Times Online.
The online newspaper describes the event as "perhaps the greatest accolade that a food can earn in le pays de la gastronomie, Aberdeen Angus has been selected to provide the meat for La Bocuse d'Or, the world's most prestigious cooking competition." The event, founded by Paul Bocuse, France's most celebrated chef, will be held in January when candidates will have 5 hours to produce a fish dish with cod, scallops and wild prawns and a meat dish with Aberdeen Angus.
“It's the ultimate, the best advert you can get,” Simon Hulstone, chef at the Elephant restaurant in Torquay, told the Times. “It is amazing that Paul Bocuse is allowing us to use this beef ahead of France's own breeds.”
Mr Hulstone said the choice showed that Scottish beef in particular, and British beef in general, was the best. “The climate in Scotland is perfect for it, there's plenty of rain and lots of lovely green grass.”
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