The Contest

In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs.

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

Team USA

The ment’or BKB Foundation proudly announces Team USA’s podium placement of second place in the 2015 Bocuse d’Or cooking competition in Lyon, France! Over the course of the past two days, 24 teams of the most gifted culinary minds from across the world competed on behalf of their country and represented their nation at the World Cooking Contest.

Team USA competed on January 27 and presented the acclaimed panel of judges with a stunning 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 gorgeous 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 the lauded 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. “Training for the Bocuse d’Or was a humbling process, and we diligently prepared as best we could. Learning from our Coaches and Board was an invaluable experience, and I’m proud that as a team, we were able to work together to achieve second place and be part of culinary history for the USA.”

“Chef Tessier is an outstanding representation of the talent we have in the United States, and we’re incredibly proud that, for the first time in our history of competing in the Bocuse d’Or, we placed on the podium,” says Chef Thomas Keller, president of ment’or. “From the start, we were confident that he would successfully lead Team USA, and have thoroughly enjoyed mentoring him through this incredibly rigorous training process. American cuisine has significantly progressed in recent history, and Chef Tessier’s talent is an example of the strides we are making in our field. Our hope is that America continues to support our endeavors to showcase what great chefs and cuisine we have in the United States.”

Source: Press Release newswire