Three top European chefs battled it out during the final of the International Mâche Match at the end of January, a competition designed to highlight the versatility and flavour of lamb’s lettuce as an ingredient.
The competition, held in Nantes in the Loire Valley, the hub of European lamb’s lettuce production, saw more than 30 chefs from the UK, France and Spain whittled down to a shortlist of three - Mark Errington from the House of Commons restaurant, Spain’s Diego Castroviejo, from Madrid restaurant Taberna de Alabardero, and Thierry Breton from Chez Michel in Paris.
The three hopefuls visited lamb’s lettuce growers and packers in Nantes before setting up in the kitchens of a local school to impress the international judging panel.
Each of the three chefs entered three dishes in three categories: rapid cuisine, gourmet and healthy eating. Castroviejo scooped the top prize of €1,500 (£1,111), with Errington coming in second and Breton third. Dishes included lamb’s lettuce, foie gras and caramelised mango salad from Castroviejo, slow-cooked shoulder of lamb with lamb’s lettuce mousseline from Errington, and Breton’s lamb’s lettuce and seaweed broth.
“What is interesting about the dishes is that they reflect the perception of lamb’s lettuce in each of the chefs’ countries,” said Pascal Poiron, communications director for Loire Valley Lamb’s Lettuce. “The Spanish chef uses it in a very innovative way as part of a molecular cuisine; however, the British chef takes a much more classical, elegant approach. The French chef, who frequently uses this ingredient in his brasserie, created tasty, uncomplicated dishes, underlining that lamb’s lettuce is an everyday choice in France.
“By inviting chefs to come up with new ideas, we are increasing people’s awareness of the product’s scope, and showing just how approachable lamb’s lettuce can be,” Poiron added.
Errington said: “In the UK we tend to just use lamb’s lettuce as a salad leaf, but after entering this competition I am thinking about it in a different way. I am definitely going to use more lamb’s lettuce from now on.”
No comments yet