France has beaten Denmark and Sweden to win the bi-annual ‘Bocuse d’Or’ haute cuisine prize and reclaimed the much coveted title, known to many as the Olympic crown of gastronomy.
ADVERTISEMENTFrance has regained bragging rights as the world’s best haute cuisine chefs after winning the prestigious Bocuse d’Or title.
In a reversal of fortune that left thousands in the Lyon Eurexpo hall jumping for joy, the French took the coveted gold statue ahead of defending champions Denmark and Sweden. In the last edition two years ago, Denmark upset the home favourites by coming out on top.
Led by 28-year-old Paul Marcon, France’s victory was a double celebration that sparked unbridle scenes of joy among the largely partisan crowd. His father, Regis, also won the competition in 1995 and was on hand to join the team as they soaked up the incredible thunderous noise and party atmosphere.
And there was also more for French foodies to cheer as Marcon’s assistant, Camille Pigot, won the award for the best commis chef.
The contest, known to millions of fine dining fans around the globe as the world cup of cuisine, was started in 1987 by Lyon chef Paul Bocuse to reward young international culinary talents.
Ready, steady, cook
In total, 24 international teams take part in the final cook-off against the clock over two days where incredible and imaginative, mouth-watering dishes are displayed in front of a panel of expert chefs who poke, prod, taste and judge each plate.
The candidates have four hours and 40 minutes to serve their creations that enhances celery, meagre and lobster. At the same time, they have five hours and 30 minutes to make a platter, consisting of a dish and three garnishes, around venison, foie gras and tea.
The final in France’s food capital is the culmination of two-years of competitions involving 70 different countries across four continents.
This year’s 20th edition also paid special tribute to its founder, the illustrious Lyon chef Paul Bocuse, who died in 2018 at the age of 91.