The key details for the Bocuse d’Or World final have been revealed and the brief is as challenging as ever. Chefs from 24 countries will compete in the Bocuse d’Or world final in Lyon on Tuesday 29 and Wednesday 30 January, the first world final following the passing of its founder Paul Bocuse.
Each national team has five hours 35 minutes to produce 16 plates of the fish course and a platter which must be divided into 14 portions.
The theme on a plate is in honour of the late Joël Robuchon (one of many great chefs who have been involved in the Bocuse d’Or over its 32 year history). The teams must prepare two hot chartreuses – 8 portions for each. The chartreuses must be identical and include a minimum of 50% vegetal ingredients. They must be stuffed with a shellfish stew made using 32 scallops, 60 mussels, 18 oysters and 60 cockles.
This year’s theme for the platter is rack of suckling veal with five chops served together with one or more choices of offal from a list including sweetbreads, calf’s ruffle, foot, kidneys and liver. In a change to the competition’s previous rules, sous-vide cooking of the meat is not permitted. The veal must be served with sauce or gravy, three garnishes and be portioned into 14 plates.
Team UK candidate Tom Phillips will compete with commis chef Nathan Lane in Kitchen 11 on Tuesday 29 October. The two young chefs will be supported by coach Adam Bennett MCA (the UK’s top scoring Bocuse d’Or candidate).
President Simon Rogan and technical director John Williams will also be on hand to assist and mentor Tom and Nathan as they prepare for the contest. Simon will take his place on the international jury for the first time alongside some of the world’s most respected chefs.
Team UK is supported by the Bocuse d’Or UK Academy; a not for profit organisation set up as an official body to represent Team UK and firmly establish its position in the global Bocuse d’Or family. The Bocuse d’Or UK Academy is supported by longstanding partners Aubrey Allen, Classic Fine Foods, Continental Chef Supplies, Convotherm, Ritter Courivaud and University College Birmingham with support from key sponsors Bragard, Elle et Vire, Mash Purveyors, Mauviel, Urbani Truffles and Westlands.