01-04-2008, 09:16 AM
International Mâche Match 2007 - 22nd January, 2008 - The Finalists:
After a hard-fought selection process the three finalists for the International Mâche Match 2007 have been selected from three European countries, and are all heading to the Loire Valley for the final on 22nd January, 2008.
UK: Mark Errington - House of Commons, London
France : Thierry Breton - Chez Michel, Paris
Spain: Diego Castroviejo - Taberna del Alabardero, Madrid
Commenting on this exciting event Pascal Poiron, from the Loire Valley Agricultural Committee, says, “Our objective is to highlight mâche (Lamb’s Lettuce) as THE salad leaf to best meet the needs of the modern chef, who can draw upon its four greatest benefits:
- Healthy - contains Omega 3
- Delicate, well-balanced flavour
- Pretty shape for decorative purposes
- Easy to prepare and use.â€
“As a keen supporter of the food service industry, we are hoping to inspire the many chefs who regularly use Lamb’s Lettuce in their work,†continues Poiron, “and provide the three finalists with an opportunity to learn more about Lamb’s Lettuce, its production and origins.â€
Selection Process
30 young chefs from UK, France and Spain were selected to enter the competition. They each devised, prepared and photographed three recipes in response to specific dining needs - each underlining the versatility and practicality of Lamb’s Lettuce that the competition has categorised as:
- Healthy Eating
- Gourmet
- Rapid Cuisine
Entries were judged; a short-list of three semi-finalists per country was selected, and then a further round of judging selected the three finalists.
The International Mâche Match Final will take place on Tuesday 22nd January. At this event the three finalists will cook each of their proposed dishes, and the judging panel - made up of chefs and professionals from each of the countries - will select an overall winner.
The Lycée Nicolas Appert in Nantes, Loire Valley, France, will host the competition, and additionally give three students the exciting opportunity to act as commis chefs to the finalists. It is expected that the students will also benefit hugely from this opportunity to work with top chefs in an international competition environment.
The Three Mâche Match Finalists and Their Menus
UK: Mark Errington (House of Commons Restaurant, London)
Healthy Eating: Trio of British sea trout, served with Lamb’s Lettuce
Gourmet: Slow cooked shoulder of lamb with Lamb’s Lettuce mousseline and gallette potato, served with Lamb’s Lettuce & pea cream
Rapid Cuisine: Pan-fried scallops, crispy bacon and Lamb’s Lettuce puree, served with mango & stem ginger refresher
France: Thierry Breton (Chez Michel, Paris)
Healthy Eating: Lamb’s Lettuce & seaweed broth, served with raw scallops and lemon zest
Gourmet: Red & Green Lamb’s Lettuce salad, dressed with truffle oil and served with grated beetroot & parmesan-roasted poached egg
Rapid Cuisine: Oven-roasted Vacherin served with Lamb’s Lettuce salad, peanut oil and caramelised dried fruits
Spain: Diego Castroviejo (Taberna del Alabardero, Madrid)
Healthy Eating: Lamb’s Lettuce, liver and caramelised mango salad, served with raspberry coulis & citrus thyme vinaigrette
Gourmet: Confit of tonka bean-marinated suckling pig, served with Lamb’s Lettuce caviar
Rapid Cuisine: Lamb’s Lettuce and Rose & Sparkling Water Sorbet, served with dry ice, Lamb’s Lettuce sweets & crystallised rose
After a hard-fought selection process the three finalists for the International Mâche Match 2007 have been selected from three European countries, and are all heading to the Loire Valley for the final on 22nd January, 2008.
UK: Mark Errington - House of Commons, London
France : Thierry Breton - Chez Michel, Paris
Spain: Diego Castroviejo - Taberna del Alabardero, Madrid
Commenting on this exciting event Pascal Poiron, from the Loire Valley Agricultural Committee, says, “Our objective is to highlight mâche (Lamb’s Lettuce) as THE salad leaf to best meet the needs of the modern chef, who can draw upon its four greatest benefits:
- Healthy - contains Omega 3
- Delicate, well-balanced flavour
- Pretty shape for decorative purposes
- Easy to prepare and use.â€
“As a keen supporter of the food service industry, we are hoping to inspire the many chefs who regularly use Lamb’s Lettuce in their work,†continues Poiron, “and provide the three finalists with an opportunity to learn more about Lamb’s Lettuce, its production and origins.â€
Selection Process
30 young chefs from UK, France and Spain were selected to enter the competition. They each devised, prepared and photographed three recipes in response to specific dining needs - each underlining the versatility and practicality of Lamb’s Lettuce that the competition has categorised as:
- Healthy Eating
- Gourmet
- Rapid Cuisine
Entries were judged; a short-list of three semi-finalists per country was selected, and then a further round of judging selected the three finalists.
The International Mâche Match Final will take place on Tuesday 22nd January. At this event the three finalists will cook each of their proposed dishes, and the judging panel - made up of chefs and professionals from each of the countries - will select an overall winner.
The Lycée Nicolas Appert in Nantes, Loire Valley, France, will host the competition, and additionally give three students the exciting opportunity to act as commis chefs to the finalists. It is expected that the students will also benefit hugely from this opportunity to work with top chefs in an international competition environment.
The Three Mâche Match Finalists and Their Menus
UK: Mark Errington (House of Commons Restaurant, London)
Healthy Eating: Trio of British sea trout, served with Lamb’s Lettuce
Gourmet: Slow cooked shoulder of lamb with Lamb’s Lettuce mousseline and gallette potato, served with Lamb’s Lettuce & pea cream
Rapid Cuisine: Pan-fried scallops, crispy bacon and Lamb’s Lettuce puree, served with mango & stem ginger refresher
France: Thierry Breton (Chez Michel, Paris)
Healthy Eating: Lamb’s Lettuce & seaweed broth, served with raw scallops and lemon zest
Gourmet: Red & Green Lamb’s Lettuce salad, dressed with truffle oil and served with grated beetroot & parmesan-roasted poached egg
Rapid Cuisine: Oven-roasted Vacherin served with Lamb’s Lettuce salad, peanut oil and caramelised dried fruits
Spain: Diego Castroviejo (Taberna del Alabardero, Madrid)
Healthy Eating: Lamb’s Lettuce, liver and caramelised mango salad, served with raspberry coulis & citrus thyme vinaigrette
Gourmet: Confit of tonka bean-marinated suckling pig, served with Lamb’s Lettuce caviar
Rapid Cuisine: Lamb’s Lettuce and Rose & Sparkling Water Sorbet, served with dry ice, Lamb’s Lettuce sweets & crystallised rose