Chilean blues add color to European menus
February 1, 2018

Chilean blueberries have been featured in special menus created by top chefs in Paris and Berlin as part of an innovative social media campaign aimed at demonstrating the simple, tasty recipe options that the fruit offers to younger generations. Culinary workshops for lifestyle bloggers and editors have highlighted easy recipes with blueberries as the main ingredient, whether that be breakfast, lunch or dessert.

Paris’ famous Le Cordon Blue Institute was the venue for the first event, organized by the Chilean Blueberry Committee, together with ProChile and the Chilean Fruit Exporters Association (ASOEX), which brought Chilean blueberries before some of France’s most influential bloggers.

Attendees were treated to a bakery masterclass from Vincent Valton, pastry chef instructor at Le Cordon Bleu Institute, who demonstrated a cupcake recipe inspired by Chilean blueberries, plus a talk from a dietitian on the multiple nutritional benefits of blueberries.

The Paris event was followed by a second workshop held on at Berlin’s Einfallsreich venue. Seven journalists were given ringside seats to a cookery show from leading chef Daniela Fadda as part of an event timed to coincide with the annual food exhibition International Green Week Berlin.

The aim of the workshops was to promote Chilean blueberries as “a versatile ingredient for any meal occasion,” said Charif Christian Carvajal, ASOEX marketing director for Europe and Asia, particularly to younger consumers seeking simple, healthy meal options.

Speaking at the Paris event, Pedro Duran, director of ProChile in France, highlighted Chile’s position as the leading exporter of foodstuffs among Southern Hemisphere countries.

Andrés Armstrong, president of the Chilean Blueberry Committee, said the success of the promotional campaigns, combined with the dynamism of the Chilean blueberry industry, had enabled Chile to become the world’s leading exporter of blueberries.

The Produce News