Today, the dairy industry in the European Union is the most productive and the most successful in the world. Its strict regulations by the European Union, makes dairy from Europe, the best and safest products for the consumer. CNIEL (National Interprofessional Center of the Dairy Economy, France), is a privately-run organization whose main objective is to promote dairy products and to facilitate relationships between dairy producers and processors.
Butter Kitchen is a pop up restaurant-like corner animated by one French Chef, Charles Soussin, and one dairy specialist, Francois Robin, awarded best cheesemonger in France.
Gastronomic workshops will be run all day long and open to all visitors, where our two professionals will explain how and why butter is essential to enhance flavors and sublimate all plates, from starters to desserts.
Visitors will learn where does the butter come from, the butter making process, experience cooking with butter gastronomic tips and understand what is making butter so special in gastronomic cuisine. We will also have hands on sessions where they will be taught how to prepare flavored butter, or how to gastronomize their dish with butter.
Butter Kitchen workshops in details:
- Butter “savoir-faire” : demos by our dairy specialist to discover how butter is made, and what are the different features of butter
- Flavored butters : our Chef & dairy specialist will work together to demonstrate how to prepare a savory flavoured butter (seaweed butter, citrus butter, etc.), and the best way to cook it ; visitors will be able to prepare themselves their favorite flavored butter
- Cooking with butter: demos by Chef Charles Soussin, who will explain how to use butter in your kitchen
Hands-on session: learn during a live hands-on session how to cook gourmet recipes with butter.