European Chefs Gather for Irish Beef Masterclass

More than eighty leading French and Belgian chefs gathered at the Irish Embassy in Paris this week to participate in an Irish beef masterclass organised by Bord Bia.

More than eighty leading French and Belgian chefs gathered at the Irish Embassy in Paris this week to participate in an Irish beef masterclass organised by Bord Bia.

In addition to learning about the quality of Irish beef and its key attributes, the attending chefs enjoyed demonstrations from the French members of Bord Bia’s Chefs Irish Beef Club (CIBC). Established in 2004, the CIBC is a network of Michelin star and renowned chefs from across Europe who use and promote Irish beef.

The event also marked the inauguration of three new members to the French chapter of the ClBC including Pierre Caillet (1 star Michelin chef and proprietor of the Le Bec au Cauchois restaurant in Normandy); Arnaud Faye (Head chef in the Auberge du Jeu de Paumes restaurant part of the Aga Khan’s hotel based in Chantilly, North of Paris); and Christophe Moisand (1 star Michelin chef in the famous Le Céladon restaurant, Hotel Westminster, Paris).

Earlier this month, Bord Bia welcomed Paul Bocuse, the world famous 3 star Michelin chef, as an honourary member. “Paul’s involvement in the Chefs Irish Beef Club is a remarkable endorsement for Irish beef” commented Noreen Lanigan, Manager, Bord Bia Paris. “As proprietor of 19 establishments around the world from Lyon to Tokyo, employing over 700 people and generating an annual turnover of over €100 million, Paul Bocuse is a world class chef and regarded as ‘Chef of the Century’ by his peers.”

In a further boost, Irish beef has been selected as the key ingredient for the Bocuse D’or, an international culinary competition set by Paul Bocuse in 1987. The Bocuse d’Or held every two years in Lyon, France, is regarded as the most challenging and prestigious haute cuisine cooking competition and is often referred to as the ‘Olympics of the culinary world’. Following a rigorous and lengthy process, the selection of fillet of Irish beef was based on its grass fed nature and the sustainable farming methods combined with animal husbandry of the Irish farmers.

The Bocuse d’Or Finals will take place over two days, 29th - 30th January 2013, where 24 international teams from across Europe, Asia and America will compete in terms of their culinary skills and creative imaginations to highlight the excellence of Irish quality assured beef. It is hoped that these chefs will be encouraged to introduce Irish beef as a regular feature on their restaurant menus. Bord Bia will also use the opportunity to promote, and increase membership of, the CIBC.

With over 60 member chefs spread across six chapters in Belgium, Britain, France, Germany, the Netherlands and Switzerland, plans are in place to enhance and expand the Chefs’ Irish Beef Club into additional key export markets for Irish beef over the course of 2013.