She said: “I was not so sure on the brain; I don’t think I will be putting that specific part on the menu here at Cannonball!’
Moving on to Brittany next, the chefs visited a number of producers and farms to gain an overview of the local larder, including oyster farm Les Huitres de Celine (Cancale), Bouchot mussels in Le Vivier-sur-mer and poultry farm La Pommerais near Dinard. Other highlights included Breton establishments such as Olivier Roellinger’s restaurant Le Coquillage in Cancale, the 5-star hotel Grand Hotel des Thermes and Pascal Pochon’s chocolate laboratory in Saint Malo.
On their last day, the Budding Chefs toured the second largest farmer’s market in France, the Marché des Lices in Rennes, where they took up the ‘back from the market’ challenge. In this, they were required to b
uy products from the market within a limited budget and cook a Saturday lunch for themselves and their hosts in a family house.
Emma said she was “honoured” to have taken part in the experience. She said:“I would highly recommend this trip to any budding chef out there.”
The next Budding Chefs trip will take place in March 2015, when the French chefs from the Breton establishments will be travelling to Scotland.
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