More than 80 leading French and Belgian chefs gathered at the Irish Embassy in Paris yesterday to take part in an Irish beef masterclass organised by Bord Bia.
Demonstrations were given by French members of Bord Bia’s Chefs Irish Beef Club, a network of chefs from across Europe who use Irish beef.
Earlier this month, the three-star Michelin chef Paul Bocuse became an honorary member of the club. Noreen Lanigan, Bord Bia Paris manager, said Bocuse’s involvement with the club was a remarkable endorsement of Irish beef. “Paul Bocuse is a world class chef and regarded as chef of the century by his peers,” she said. His membership comes after the news that fillet of Irish beef has been selected as the key ingredient for the Bocuse d’Or, the international culinary competition started by the chef in 1987.
The Bocuse d’Or finals begin in January with 24 international teams competing. Ireland is not represented this year. France is the leading euro zone market for Irish food and drink products.
