Bresse fatted chicken supreme stuffed with a medley of poultry giblets, truffles in a Chambertin stock.
Bresse chicken with the riches of France.
Chicken breast with stuffed vegetables
Salmon, scallops, lobster, langoustines and oysters.
Salmon in homardine sauce.
Potato Coated Salmon
Jacky FREON
Jacky was the candidate chosen by the profession to represent France for the very first Bocuse d’Or in 1987, and he proved to be the right man. He won the competition hands down thanks to a concentration and determination that enable him to control his emotiveness. But then he is a seasoned competitor! He won […]
Michel ADDONS
Michel was Executive Chef at the Hyatt Hotel in Brussels when he competed in the first Bocuse d’Or in 1987. By then, he had already won 1st prize in the Prosper Montagné competition (1979) and been named Best Chef in Belgium (1980), acquiring an experience and a culinary level that enabled him to reach […]
Hans HAAS
Hans Haas’s career began in traditional style as assistant-cook at the Kellerwirt restaurant in his native town of Wildschönau in the Tyrol. After short periods in some well-known establishments, including the Auberge de l’Ill at Illhausern, alongside Paul Haeberlin, Eckart Witzigmann asked him to manage the kitchens at the Aubergine in Münich. However, beneath his […]
