Exploring Fine Cuisine with European Butter in Saudi Arabia


The French Dairy Board in collaboration with the EU organized exclusive gourmet butter events in Saudi Arabia this October.

Saudi Arabia imported more than 570 tons of French Butter in 2018.

CNIEL – the French dairy board, and the European Union were back in KSA this October for the Butter of Europe program, aiming at building awareness on the use, benefits & gastronomic value of European and French gastronomic butters.

From October 7th to 9th Chef Christophe Dovergne, from France, was in Jeddah and Riyadh to host demonstrations and workshops for Saudi chefs and foodies. Engaging workshops took place at Black Cardamom Jeddah, and The House of Grill restaurant located in the newly opened 5 star luxury Fairmont Riyadh hotel. Guests had the chance to participate to hands-on sessions where the Chef demonstrated the superiority of European butter, through different techniques and recipes. Either used cold or hot, EU butter illustrated his flavour enhancement role in the different preparations, Chef Christophe also realized some inventive compound butters such as a date and saffron butter or a prawn and lime butter. black-cardamom-copy

A fine dining dinner for professionals and journalists was also organized in Jeddah with an amazing menu celebrating gastronomic butter in all its forms, elaborated by Chef Christophe. Guests had the opportunity to attend a cooking demo for the amuse-bouche and the chance to taste butter in sweet and savoury ways in all courses; like seaweed butter toast with marinated salmon or crumble with vanilla ice cream and chocolate coulis for dessert.

Speaking at the event, Chef Christophe Dovergne said “European butter is a key ingredient in gastronomic cuisine, you cannot imagine replacing it by any substitute if you wish to bring this particular smoothness to your preparation, and this unique taste to dish. It is also very versatile, and you can use it on its own or flavoured as desired”. 

In 2018, Saudi Arabia has imported more than 570 tons of European butter. This number represents more than 2,9 million euros and a compound annual growth rate of 10,8% since 2010. European and French dairy butter are a guarantee of expertise, authenticity, quality but also food safety being a 100% natural ingredient.

About European butter 

More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavour. In the kitchen, it tells a story, it leads the way. New uses have emerged, disrupting classic recipes and defining future trends. Its malleable texture enables it to create audacious fantasies. This is why it is now widely used in cutting edge and refined dishes… But, above all, this aroma capturer has tickled the imagination of the Chefs, who create unusual, sophisticated recipes to surprise audiences of insiders becoming increasingly numerous and demanding. This product is more than just an ingredient, it is a flavour enhancer. Used both in elaborate kitchens and simple recipes, the face of butter has changed. No one hesitates to put it out on the table, to highlight it as a noble product. Indispensable to new culinary trends, butter is a source of inspiration that never grows old.

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One comment

  1. 1

    In the triangular trade which began in the h and h century between Europe, North America and the Caribbean, rum was one of the most important commodities. It was made from molasses and was one of the most important products made from the sugar grown on the Caribbean Islands and in Brazil . Before the Early modern period, the social drinks of Europe had all been alcoholic. With the increased contact with Asia and Africa and the discovery of the Americas meant that Europeans came into contact with tea, coffee, and drinking chocolate. But it was not until the h century that all three products became popular as social beverages. The new drinks contained caffeine or theobromine, both mild stimulants that are not intoxicating in the same way as alcohol. Chocolate was the first drink to gain popularity, and was one of the preferred drinks of the Spanish nobility in the h and early h century. All three remained very expensive throughout the early modern period.

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