Chef Dimitri Esposito, executive pastry Chef at Jumeirah Al Qasr Hotel, Dubai, shared several innovative recipes showcasing new techniques with different approaches to using butter. The recipes were modernised versions of famous French delicacies such as Salted Caramel Eclair, Raspberry and Rosewater Sable Breton and French Toast Crème Brulé.

 As part of the workshop, chefs learned more about French butter's journey, with an emphasis on nurture and nature. From milking happy, healthy grass-fed cows at the farm to the unique churning process and finally to the butter served on tables worldwide.

 Each chef attending the workshop enjoyed the various recipes they had prepared and received certification from the French Dairy Board, highlighting their understanding of French butter and its many uses.

 The initiative by the European Union, which has also seen similar workshops in the UAE, Kuwait and Lebanon, coincides with the Saudi Vision 2030 as the country looks to diversify its economy, with tourism one of the main threads and the restaurant industry being an essential element. Saudi Arabia is increasingly seeing more interest from chefs looking to improve their techniques and, as such, an increase in demand for quality ingredients such as French Butter.