Save
Culinary teams around the world are warming up for their chance to represent their country at the Bocuse d'Or Grand Finale on 26 and 27 January 2021 in Lyon, a competition so demanding it's dubbed the culinary equivalent of the Olympics.
The world chef championship is named after the late chef Paul Bocuse and takes place every two years during the SIRHA trade exhibition in Lyon, France.
Months of preparation are put to the test as teams, consisting of two chefs, one lead chef, and a commis/assistant chef, compete head to head in some of the most demanding conditions, presenting their food to a panel of elite chef judges.
Over 50 countries will compete during the four continent qualifying rounds; Europe, Asia Pacific, Americas and Africa where only 24 countries will be able to compete in the Grand Final.
Here is the news so far:
The Europe Continental Qualifying round
The European qualifying contest – the Bocuse d’Or Europe – will be held in Tallinn in Estonia in June 2020. The event will bring together over 20 of the European countries that have entered the contest.
European Countries competing:
Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, Finland, France, Georgia, Germany, Hungary, Iceland, Italy, Latvia, Netherlands, Norway, Poland, Russia, Spain, Sweden, Switzerland, Turkey, United Kingdom.
Here are the winners in the European heats so far:
Bocuse d'Or Final France - National Round - Reported by Mathilde Bourge
23 and 24 September 2019
Following two days of competition, sponsored by S.Pelllegrino, Davy Tissot, chef of the Saisons restaurant (Ecully) won the French selection of the Bocuse d'Or, which took place on Monday 23 and Tuesday 24 September at La Maison de la Mutualité in Paris.
Speaking of his win the 46-year-old chef said, it's "an honour to represent France" asked about the upcoming Bocuse d'Or Europe, which will take place in June 2020 in Tallinn, Estonia. he went on to say "The hardest thing is yet to come, we will have to ask the right questions."
Other prizes were also awarded: the prize for best commis was awarded to Nicolas Grüner, Davy Tissot's commis chef, the special prize for the platter to John Argaud, Le Meurice, Paris (75) and the special prize for the plate was awarded to Gilles Leininger, The Secret Garden, The Wantzenau (67).
The eight chefs competing for the title had to prepare two recipes: a "themed dish " 100% vegetable based on the artichoke, and a "theme platter" showcasing rabbit, accompanied by three toppings.
Tissot's next challenge will be in June at the Bocuse d'Or Europe, then at the Bocuse d'Or World in January 2021 in Lyon. France if he's successful!
Bocuse d'Or Final - UK
30 September 2019
Ian Musgrave has been named as the Bocuse d'Or Team UK Candidate with his winning dish of "wood roast pepper, tomato and basil terrine with avocado, black olive and elixir of tomato" and a platter of "Ballotine of Cotsworld chicken, smoked Alsace bacon and wild mushroom, chicken and leek royal, lovage emulsion and fennel flower Pea mousse, parmesan sable and pea tendrils Celeriac and Perigord truffle terrine
