Paul Bocuse - photo by Jarle Vines (Creative Commons Attribution Sharealike-3.0)
France takes out Gold in Bocuse d’Or 2013

Across 29 and 30 January, teams from 24 countries competed at the 2013 Bocuse d’Or in Lyon, France with the French team taking the gold for the seventh time.

The world-renowned culinary competition founded by legendary French chef Paul Bocuse in 1987 is held every two years in Lyon. Teams of one chef and an assistant from 24 countries are given five hours and thirty-five minutes to prepare and present one meat dish and one fish dish to a large crowd and panel of judges.

France’s Thibaut Ruggeri took home the Gold along with €20,000 (AUD$26,000) in prize money. Silver went to Danish chef Jeppe Foldager along with a €15,000 cash prize, and Japan’s Noriyuki Hamada was awarded Bronze and €10,000.

The two dishes required were European turbot and French blue lobster as well as Irish beef tenderloin, with the option of including chuck steak, ox cheek and oxtail. Teams were also required to create three original garnishes, with one representing their home countries.

The judging panel included high-profile chefs such as Thomas Keller representing the US, Danish chef Rasmus Kofoed who won the Bocuse d’Or in 2011, and Academy of Culinary Arts president Brian Turner from the UK.

This year Australia was represented by Brisbane Club Executive Chef Shannon Kellam and his assistant Richard Pascoe, who trained for six months in the lead up to the competition.

The next Bocuse d’Or is set for Lyon in 2015.

 

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