Organised by the Master Chefs of France, and boasting a former head chef of the Ritz in Paris as patron, the competition was held in Luxembourg yesterday with participants from ten countries.

Student chefs from across Europe had previously entered national events, competing to reach the final in Luxembourg. The finalists came from Belgium, UK, France, Germany, Holland, Hungary, Ireland, Luxembourg, Switzerland and Slovenia.

The young trainee chefs were asked to prepare three dishes, including a fish course with Label Rouge Scottish Salmon that was good enough to take pride of place in a top European restaurant.

Michel Blanchet, President of the Master Chefs of France, said: 'The international competition is one of the best examples of encouraging young apprentices on their way towards excellence.

'Other than the participants, this year’s star has been Label Rouge Scottish Salmon.

'The quality of the flesh of the fish, the texture and unique flavour allowed these young chefs to fully express their talent and prove that good cuisine is not the prerogative of one nation. It has no borders when exceptional products, such as Label Rouge Scottish Salmon, are used.'

Scott Landsburgh, chief executive of Scottish Salmon Producers' Organisation (SSPO), said: 'As the Master Chefs of France are the most highly-starred group of culinary experts in the world and use only the finest ingredients in their menus, Label Rouge Scottish Salmon is proud to have been selected to test the talents of young chefs aspiring to join their ranks.'

Yannick Loullingen from Luxembourg was crowned the overall winner of the competition and Mathieu Desmarets from France won the best fish dish category. The competition was judged by a panel of ten chefs, comprising one from each finalist country. Label Rouge Scottish Salmon was served at a gala awards dinner attended by some 150 guests.

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