Congratulations USA On Winning the Bocuse d'Or 2017, Well Done Australia

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Posted by: Neil Willis | Wednesday, February 01, 2017

Congratulations USA On Winning the Bocuse d'Or 2017, Well Done Australia

Mathew Peters USA wins Bocuse d'Or 2017

So every 2 years the final of the prestigious cooking competition the Bocuse d'Or is held in Lyon France. The esteemed Bocuse d'Or is the Olympics for Restaurant Chefs.

They have been training for several months, 24 of the most promising chefs in the world will battle for 2 days of intense gastronomy competition. At the end of competition, they will be judged to win the best trophy in the world of gastronomy.

The candidates have previously qualified through continental selections (Bocuse d'Or Europe, Bocuse d'Or Asia-Pacific and Bocuse d'Or Latin America), individual or by "Wild Cards". This final event will reveal to the world the best hopes of culinary art from all over the world.

Created in 1987 by Paul Bocuse, to highlight the talent and excellence of the chefs, the Bocuse d'Or the most prestigious culinary competition celebrates its 30th anniversary this year.

“The idea: to bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live before an enthusiastic audience. To decide between them: a jury composed of the most illustrious chefs of the planet.”
Paul Bocuse founder of Bocuse d'Or Lyon

Bocuse d'Or is held in Lyon France 30th Aniversary

The largest international cooking competition, The 2017 Bocuse d'Or was held in Lyon France on 24 - 25 Jan, 2017. Imagined in 1987 by Paul Bocuse, this exceptional competition, now presided over by Jérôme Bocuse. Chefs from 62 countries and 5 continents compete for 18 months around national and continental selections to celebrate the culinary heritages and highlight the creative richness of the cuisine.

For 30 years, thanks to its hundreds of candidates and hundreds of thousands of supporters, & Sponsors the Bocuse d'Or has become the most exciting human adventure of contemporary cuisine.

They all get to use the same equipment throughout the national selection trials & when they compete in Lyon.

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Chef Dan Arnold - Australia

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“The kitchen can only be good when it brings us closer to nature”
Régis Marcon, Chairman of the International Organising Committee of the Bocuse d'Or

The Bocuse d'Or Competition Requirements

They have 5 hours and 35 minutes, not one second more, to interpret a main imposed product in the time allotted.

Thème Plateau - Theme On Tray

They have 5 hours and 35 minutes, not one second more, to interpret a main imposed product in the time allotted.

“Meat of the best extraction or fish of the very first freshness, the work imagined from this flagship product should be presented to the dish,"à la française". ”

In 2017, the Bocuse d'Or reserved a big surprise to participants. As for serving dishes, the Bocuse d'Or proudly assumes its Lyon identity and, beyond, very French. To celebrate 30 years, applicants will create a "Bresse chicken shellfish" by an interpretation of the famous Lyon recipe "Chicken with crayfish,"".

The Golden Bouse Plate in 2017 Will Be 100% Vegetable

THE GOLDEN BOCUSE PLATE 2017 WILL BE 100% VEGETABLE

In Paul Bocuse passionate and an attentive quest for a cuisine in tune with his time, the Bocuse d'Or, to celebrate his 30 years, have decided to highlight the plant. Candidates for the 2017 final will have to create a 100% vegetable creation, composed exclusively of fruits, vegetables, cereals, seeds or legumes.

A veritable laboratory of world cuisine, the Bocuse d'Or intends to make its contribution to this debate and will propose to its 24 finalist candidates an unprecedented exercise.

As well asthe tray theme, chicken shellfish, candidates have a month to imagine a 100% vegetable base, from a list of products offered on the Metro Market 100% vegetable and possibly 2 originating in their country. Metro becomes "official supplier of the vegetable dish".

Bocuse d'Or's Regulation For The theme on a plate

“Candidates must make a recipe presented on 14 plates on the theme of the plant, the preparation can be hot, cold or both. They must select their ingredients from the 146 products offered by the Metro Market, Official Supplier of Vegetable Plate, in a list consisting of fruits, vegetables, cereals, seeds and legumes.

Candidates have the possibility to use 2 additional products, representative of their country that would not be proposed by the Metro Market. They can thus represent their cultural heritage on their plate. As a reminder, the specificity and the geographical originality of the topic on the plate represents 20% of the note.

Natural virgin oils of pressed fruit are allowed, as well as vegetable spices and gelling agents. Applicants will not be able to use in their preparation: scented oils, butter, cheese and any other dairy product.

Candidates have a month to imagine their recipe and send it to the International Organizing Committee before December 30, 2016.”
The Golden Bouse Plate in 2017 Will Be 100% Vegetable

Winning the Bocuse d'Or 2017

After an intense 5 hours and 35 minutes competing with 24 candidate countries selected for the grand final of the Bocuse d'Or, United States wins.

Chef Mathew Peters perfectly dealt with the two tests imposed: a "Chicken of Bresse with Crustaceans" to present on a tray with accompaniments and a "vegetable plate" to magnify the vegetables in a totally new theme.

Bocuse d'Or country scores

THE RESULTS of the Bocuse d'Or

Gold Bocuse d'Or - USA

Mathew Peters, deputy head at 3 star restaurant Per Se (New York) representing the United States, won the Bocuse d'Or and an endowment of 20,000 euros.

The United States now has 2 podiums finishes. After 30 years of relentless pursuit, they have now won in 2017 & were runners up in 2015.

Silver Bocuse d'Or - Norway

Christopher William Davidsen, head of 3 restaurants (Trondheim), representing Norway wins the Bocuse d'Argent and an endowment of 15,000 euros.

Norway now has 10 podiums finishes including 5 Bocuse d'Or 1st places. This confirms once again that Norway cuisine to the highest level on the international scene.

Bronze Bocuse d'Or - Iceland

Viktor Andrésson, the chef at the restaurant Grillio Radisson Blu Saga (Reykjavik) representing Iceland, won the Bocuse Bronze and an endowment of 10,000 euros.

Iceland now has 2 podiums finishes. Already very regular in the top rankings, the land of volcanoes revives the podium after his 3rd spot in 2001.

The three new winners also have the privilege of joining the prestigious Bocuse d'Or Winners.

Bocuse d'Or The Podiums

Award for Best Clerk: Benjamin Vakanas, Francev
Price of the vegetable platter: France...
Special price plateau: Hungary...
Best Promotion Award: Australia...
Best Poster Award: Hungary...

Australia's Team Bocuse d'Or 2017

Chef DANIEL ARNOLD ...
RESTAURANT: Restaurant Serge Vieira, The Couffor, 15110 Chaudes Aigues, France...
FOREMAN: Philippe Mouchel...
COACH: Romuald Fassenet...
CLERK: Ryan Cosentino...

“It was quite a challenge, but once we knew the dishes required and the mandatory ingredients, we could begin training in earnest,” said Arnold.

We were fortunate that some very talented chefs from France, including our coach Romuald Fassenet and 2005 winner Serge Vieira got behind the Australian team and assisted with our training.e”
Dan Arnold Australia's representative at Bocuse d'Or 2017 -

Australia earns best ever Bocuse d’Or ranking

Australia’s Bocuse d'Or dishes

Plate: Bushfire – Forest Regrowth

Australia had the 4th highest score in the Theme on a Plate with 637 Points, USA got 668.

Queensland Avocado and Macadamia, Shell of Chickpeas...
Cushion of Bowen Mango, Spiced Quinoa Salad and Pickled Onion...
Smoked Potato Trunk Brushed with Wattleseed Sauce...
Jerusalem Artichoke and Parsley Root with Black Garlic...
Chervil Root Rock with Roscoff Onion Marmalade...
Savours of the Australian Barbeque and Amaranth Ash...
Cereal Crisp and Forest Regrowth...
Mango, Avocado and Macadamia Salad...
Pearled Vegetable Infused Broth...

Platter: Uluru – Flavours of the Outback

Billabong of Chicken and Yabby Sauce...
Chicken Leg Mosaic, Tasmanian Pepper Brushed Breast
Bush-marinated Lobster and King Prawns...
Barbecue-Glazed Corn and Polenta, Confit Onion...
Lentil and Pickled Vegetable Tartlet, Lobster and Finger Lime Salad, Tarragon Coulis...
Paperbark Smoked Beetroot Caviar and Wattleseed Soil...

So the next Australian selection for Bocuse d'Or competition starts on 30 May at the Foodservice Australia trade show in Melbourne. Entries open in February.

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Congratulations USA On Winning the Bocuse d'Or 2017, Well Done Australia

Congratulations USA On Winning the Bocuse d'Or 2017, Well Done Australia

All kitchens come with Convotherm Combi Oven