25 January 2017

  
USA wins the 30th Bocuse d’Or

PRESS RELEASE
25th January 2017
_
bocusedor.com
#Bocusedor

#roadtolyon
#goingtosirha

 

Among the 24 participating countries selected for the grand finale of the Bocuse d’Or, USA imposed its supremacy in Lyon after 5 hours and 35 minutes of tests. Created in 1987 by Paul Bocuse, the most prestigious cooking contest in the world celebrated its 30th anniversary this year.

Chef Mathew PETERS masterfully composed with the two imposed tests: “Bresse chicken with shellfish” presented on a tray with two accompaniments and a “vegetal dish” served on a plate highlighting vegetables with a brand new theme.

THE RESULTS

Bocuse d’Or:  USA
In first place, Mathew Peters, from restaurant Per Se (New York) representing United States won the Bocuse d’Or and 20,000 euros in prize money.
United States now total 2 podiums. After Years of relentless quest, Team USA wins a well deserved 1st place, after the 2nd place reached in 2015.

Silver Bocuse:  Norway
In second place, William Davidsen, chef of 3 restaurants (Trondheim) representing Norway, won the Silver Bocuse and 15,000 euros in prize money.
Norway now has a history of 10 podiums including 5 Bocuse d’Or. The country confirms its incredible regularity in the first places and takes once gain its cuisine to the highest level on the international scene.

Bronze Bocuse:  Iceland
In third place, Viktor Andrésson, chef au restaurant Grillio du Radisson Blu Saga (Reykjavik) won the Bronze Bocuse and 10,000 euros in prize money.
Iceland now totals 2 podiums. Regularly placed in the top of the ranking, the country comes back on the podium after a 3rd place in 2001.

The three winners have the privilege to integrate the prestigious Bocuse d’Or Winners Association.

OTHER SPECIAL PRIZES  

Prize for the Best Commis: Benjamin Vakanas, France

Special Vegetal plate prize: France

Special Plate Prize: Hungary

Prize for the best Promotion Campaign: Australia

Prize for the best Poster : Hungary

BOCUSE D’OR, 30 YEARS

The 2017 edition of the Bocuse d’Or took place under the most exceptional conditions, as the greatest cooking contest in the world celebrated its 30th anniversary. Imagined in 1987 by Paul Bocuse, this unique competition is now presided over by Jérôme Bocuse. Over a period of 18 months it involves 62 countries and 5 continents through a series of national selection rounds and continental events celebrating the diversity in culinary heritages and highlighting the creative richness of cuisine in general. In 30 years, thanks to hundreds of participants and hundreds of thousands of supporters, the Bocuse d’Or has become the most fascinating and passionate human adventure in modern cuisine.

TWO HIGHLY SYMBOLIC TESTS

“Bresse chicken with shellfish”: this was the very first theme proposed back in 1987 for the first edition of the Bocuse d’Or. This classical recipe of Lyon and French cuisine has since become a universally classic dish and seemed the natural choice for the theme to be served on a tray to celebrate the 30 years of the contest. More than a reference, the event successfully challenges the participants’ imagination and technical skills to deliver a modern interpretation of this emblematic dish.

As the Bocuse d’Or is also a resolutely modern contest, the new “Vegetal” theme was a natural choice for the recipe to be presented on a plate. How to compose a tasty dish, generous and subtle without using any meat of fish? This is the daring albeit highly responsible challenge the 24 finalist had to face.

  

 

RANKING PER POINTS

Rank

Country

Vegetal Plate Theme

Tray Theme

Cuisine Jury

Total points

1.

United States

668

656

320

1644

2.

Norway

627

633

340

1600

3.

Iceland

639

602

340

1581

4.

Hungary

623

602

340

1565

5.

France

650

612

300

1562

6.

Finland

627

598

320

1545

7.

Sweden

618

580

300

1498

8.

Australia

637

539

280

1456

9.

Belgium

585

528

280

1393

10.

Danemark

556

576

260

1392

11.

Netherlands

592

519

280

1391

12.

Japan

587

520

260

1367

13.

Switzerland

558

507

240

1305

14.

Estonia

546

515

240

1301

15.

Brazil

484

526

240

1260

16.

Singapore

524

479

240

1231

17.

Canada

506

517

200

1223

18.

South Korea

481

451

280

1212

19.

Germany

556

498

140

1194

20.

Guatemala

446

452

240

1138

21.

Morocco

442

449

240

1131

22.

China

421

418

280

1119

23.

Uruguay

434

421

240

1095

24.

Chile

419

415

240

1074

 

 

Bocuse d’Or, 24-25 January 2017
Espace des Chefs
An event by Sirha, 21-25 January 2017
Eurexpo Lyon, France