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Legendary chef Albert Roux has chosen Iain Burnett - The Highland Chocolatier – to supply gourmet chocolates to some of his prestigious restaurants in Scotland. Iain was honoured when he was asked to play host to the legendary chef and to conduct a special tasting at his chocolate kitchens in Grandtully, Highland Perthshire.
Mr. Roux, known as the “Godfather of French cuisine”, paid the ultimate compliment to Iain and his team of chocolatiers by commenting when tasting the Cocoa Dusted Velvet Truffle “THIS is the one!” He appreciates what Iain is doing and has an affinity with Iain’s beliefs that “fresh local produce is the key to a superb yet simple recipe”.
Mr. Roux has asked Iain Burnett to supply his Scottish Chez Roux establishments with the Cocoa Dusted Velvet Truffle in its purest form- no additional flavours, just pure truffle. He recognised that Iain is rapidly gaining an international reputation for being a truffle specialist.
Iain said “The years of hard work perfecting a very special truffle are finally paying off. It is rewarding to hear comments from someone like Mr Roux who is so respected in our industry”.
The secret behind the success of this wonderful confection is the beautiful combination of method and ingredients. Lengthy artisan methods and skills are put to work on combining outstanding local products such as cream and butter with an exceptional cocoa from the island of Sao Tome.
It is no coincidence that Iain supplies some of the UK’s top chefs, some of them Roux Scholarship winners themselves such as Andrew Fairlie, and is in great demand not only in Scotland but now also in London and beyond. The full range of chocolates are available at The Scottish Chocolate Centre alongside Iain’s kitchens in Grandtully and at Harvey Nichols in Edinburgh.
Last Updated: July 14, 2011