Label Rouge Scottish salmon took center stage at an event celebrating Bastille Day, France’s national day.
Held at the five-star Al Bustan Rotana in Dubai and organized by Christophe Prud’homme, the Middle East’s Chef of the Year 2010 and a Master Chef of France, Label Rouge Scottish salmon was served to some 2,000 guests, including government and consulate officials, leaders of the French Business Council and members of the French community in the United Arab Emirates.
“Label Rouge Scottish Salmon is the favored salmon product in my homeland of France because it has a wonderful rich, distinctive flavor and is packed full of healthy omega-3s,” said Prud’homme. “As it is important that we use only the finest ingredients in our menus in Dubai and here at our award-winning resetaurants at Al Bustan Rotana, the obvious choice for us is Label Rouge Scottish salmon because it is top of the range, superior quality.”
The Middle East is an emerging market for the salmon. Earlier this year, producers attended Gulfood, the region’s largest food and drink exhibition, for the first time.
Exports of the product reached record levels for the second year in a row in 2010. Increasing by 7 percent, sales improved from 7,251 metric tons in 2009 to 7,743 metric tons. Label Rouge accounts for about 5 percent of all Scottish salmon production.
“We are delighted to have worked with such a prestigious chef and one of the largest and fastest-growing hotel groups in one of the world’s richest cities. France remains the established market for Label Rouge products,” said Scott Landsburgh, CEO of promotional body Scottish Quality Salmon. “However there is increasing interest from emerging markets in the Middle East following our visit to Gulfood earlier this year.”
Click here to read a SeafoodSource Q&A with Landsburgh at the European Seafood Exposition in May. The audio clip is available only to SeafoodSource premium members.
