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USA Claims First Medal in Bocuse Competition

The ment’or BKB Foundation announced Team USA’s podium placement of second place in the 2015 Bocuse d’Or cooking competition in Lyon, France. The previous best finish by the US was sixth place in 2009. Over the course of two days, 24 culinary teams from across the world competed on behalf of their country and represented their nation at the World Cooking Contest. Team USA presented the panel of judges with a meat platter of Barrel-Oak Roasted Guinea Hen with sausage of guinea leg confit, white corn mousse, and black winter truffle, accompanied by a “Garden of Sweet Peas” an edible “Beehive,” Black Truffle Consomme, White Corn “Nest,” and Preserved Chanterelles. The fish plate showcased Brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consomme. Both the meat platter and the fish plate were designed by Martin Kastner.

“I’m honored to have represented the USA at one of the most well-respected culinary competitions in the world, surrounded by esteemed culinary talent from all over the globe,” says Chef Phil Tessier.

Often dubbed the “Culinary Olympics” the Bocuse d’Or is among the most demanding international cooking competitions, and chefs competing cooked for five hours and thirty five minutes in front of thousands of cheering fans. Norway took the gold medal; Sweden, the bronze.

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