The Bocuse d’Or is one of the most important cooking competitions in the world. Held every two years in Lyon, France, the event is often called the culinary equivalent of the Olympics.
History of the Bocuse d’Or
Paul Bocuse was an acclaimed French chef, famous for his highly rated restaurants and innovative cooking techniques. It avoided using heavy, creamy sauces, overcooking meats and vegetables, and shortened its menu to feature seasonal produce. Bocuse believed that menus should reflect simpler cooking techniques and super fresh, seasonal ingredients. This innovative nouvelle cuisine emphasized simple, artistic presentations using bright and delicious vegetables and meats.
His restaurant was awarded the prestigious 3 stars by the Michelin guide and soon led to a new wave of cuisine in France, with many adopting Chef Bocuse’s nouvelle approach. He is one of only four chefs to have received the Gault Millau Chef of the Century award.
Bocuse firmly believed in training new chefs. He was the mentor to many accomplished chefs, including Eckart Witzgimman, who received the Gault Millau Chef of the Century award. In 1987, Chef Bocuse created the Bocuse d’Or with sports rules to focus on determining which chefs in the country produce the best and most creative cuisine.
How the contest works
A precursor to Iron Chef and Master Chef, the Bocuse d’Or brings 24 chefs from around the world to prepare dishes in 5 hours and 35 minutes in front of a live audience.
Semi-final competitions are held around the world with the 24 chefs arriving in Lyon at the end of January. Each chef works with a single additional chef, which means that each country only has a two-person team representing it.
The competition begins when chefs choose fresh produce to bring to their station. Each team of two people works in identical stations that are excluded from each other with a small wall.
Each team must prepare a fish dish according to a certain theme. For example, in 2013, the fish theme was blue lobster and turbot. The team must present the fish dish in exactly the same way on 14 separate dishes provided by the countries, which will then be handed out to the judges. In 2013, the Netherlands won the title of the fish course.
Each team prepares a large plate of meat. The team provides the dish, but the meat must be prepared according to the theme. In 2013, meat dishes had to incorporate Irish beef fillet as part of a large meat dish. The UK won the meat dish in 2013 with its versions of Oak Smoked Beef Steak, Boiled Beef and Carrots.
The United States in the Bocuse d’Or
Until 2015, the United States had not done very well at the Bocuse d’Or, often not even making it to the final. But, in 2015, Team USA, led by contestant Phillip Tessier and Commissioner Skylar Stover and coached by Thomas Keller, won silver.
For the latest updates on the event, visit the Bocuse d’Or website.
