Bocuse d'Or

The Bocuse d’Or

The Bocuse d’Or is the most sought after prize for chefs around the globe.  Founded by culinary legend, Paul Bocuse, the contest has taken place in Lyon every two years since 1987.

The Bocuse d’Or takes place at SIRHA - a hotel catering and food trade exhibition on January 25-26, 2011. 24 countries compete,12 on day one and 12 on day two.  With the help of a commis each chef must produce a fish dish and a meat dish, each with three garnishes, presented on silver flats to the jury of judges.  The jury is made up of a representative from each competing country.  All this is performed in front of an audience of thousands of noisy and enthusiastic supporters and hundreds of journalists.

The contest provides a professional springboard for some of the most talented chefs in international gastronomy and is a showcase for the diversity of culinary traditions worldwide.

The Bocuse d’Or Europe 2010

Following the 2007 Bocuse d’Or a new element was introduced to the competition in the form of continental selection events to take place in the ‘middle’ year.  The aim of this was to allow new countries the opportunity to take part.  This year, the European final took place in Geneva at the Gourmet exhibition, twenty chefs from all over Europe competed against each other to produce a halibut dish and veal dish, each with two garnishes.  Simon Hulstone was placed in fourth position and also won the prize for the best meat platter.