Photo: Bocuse d’Or
The culinary equivalent of the Olympic Games took place this past Tuesday and Wednesday in Lyon, France, and needless to say, the food looked incredible.24 international teams battled it out at the biennial Bocuse d’Or to take home the Bocuse Gold, including top toques from Norway, Sweden, France, Denmark, Japan, USA, Guatemala, Sri Lanka, and China.
It was Sri Lanka’s first time making it to the French competition, but the underdog team sadly didn’t win any of the prestigious awards.
Japan, on the other hand, placed for the first time this year, receiving the Bocuse Bronze. Denmark took second place, and the French team headed by Thibaut Ruggeri took home the Bocuse Gold. Out of the 14 tournaments held since the competition’s inception in 1987, this is France’s seventh win.
The USA had a strong showing this year, too, with a team headed by executive chef Richard Rosendale and his commis Corey Siegel. The duo came in seventh in the competition — an improvement over 2011’s 10th place.
Each of the international teams had to prepare a fish dish and a meat platter. This is Denmark's fish dish.
Each country specifically had to demonstrate a unique take on blue lobster and turbot. Here's what France came up with.
All of the fish dishes needed to be presented EXACTLY the same way on 14 separate platters provided by the countries.
The USA team slowly cooked its turbot with Virginia ham and black truffles, and created a lobster mouse.
The meat dishes had to incorporate the Irish beef filet as the centrepiece of a grand meat platter. This is second place winner Denmark's.
Japan's platter looked extremely unique, and perhaps it was for the best since they placed for the first time in the history of the competition.
And a look at the winning meat platter from the UK. It included oak-smoked beef fillet, boiled beef, and carrots.
Fans from all the countries represent proudly in the audience — which can get pretty wild thanks to the booming music and MCs.
The competition can get really intense since each dish needs to be perfect, from the ingredients to the presentation. Each team trains for months to compete.
A shot of the winning executive chefs — Jeppe Foldager, Thibaut Ruggeri, and Noriyuki Hamada (from left to right).
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