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Bocuse d'Or

Winners - The podium dishes

From the start, the goal of Paul Bocuse and the contest’s organising team was to present an ARTISTIC cuisine while allowing the public to watch the competitors work. This was something very new in 1987. There was no Top Chef programme and no Internet at the time! The visual aspect has always been an integral part of the Bocuse d’Or DNA. Only jury members have the privilege of tasting the dishes made by competitors. However, the visual feast is accessible to all. The photos of the podium dishes reflect how gastronomic cuisine has evolved over the years… and likewise for culinary photography. Really interesting!

Bronze
- 1987
- Germany

Chicken breast with stuffed vegetables

Gold
- 2007
- France

Norwegian halibut.

Silver
- 2007
- Denmark

“The Little Mermaid” white Halibut & King Crab. Lightly salted white halibut & king crab with herbs & crisp rye bread from South Jutland. Garnishes: king crab, peas & dill oil. Skagen ham tart. Green asparagus & potato puree with truffle. Carrot with apple & browned Jerusalem artichoke. Sauce: mussel juice whisked with butter, lumpfish roe & herbs.

Bronze
- 2007
- Switzerland

Grilled Norwegian halibut with candied Sottoceneri lemons. Royal crab with herbs from the Gorges de Pichoux. Bayaldi of chicory and semi-candied black radish. Braised scallops with sour Crissier carrots. Amandine subric from the Vaud region with imperial ossetra oysters.

Gold
- 2009
- Norway

Norwegian cod, scallops and prawns,”Sandefjord” style. Baked fillet of cod, with lightly smoked scallops, cod belly, green pea sphere, brandade. Norwegian ”Kabaret” with peas, prawns and onions. Beet cube with Jerusalem artichoke and black truffles. Potatoes and leek served with quail egg. Lemon sabayon with prawns.

Silver
- 2009
- Sweden

2009 Sweden Silver

Bronze
- 2009
- France

2009 France Bronze

Gold
- 2011
- Denmark

Monkfish. Burned hay, lemon thyme and crispy vegetables. Jellied langoustine, quail egg, lemon and horseradish. Crab, dill & organic caviar. Marinated cucumber & oysters, smoked cheese, aromatic herbs and flowers. Shellfish sauce, mushrooms & lemon verbena oil.

Silver
- 2011
- Sweden

Crab-wrapped monkfish. Croquette of monkfish cheek, onion and crab. Yellow beet with lemon. Pickled cucumber “ocean style” and caviar. Variation of Jerusalem artichoke. Sautéed and baked langoustine. Sabayon with Swedish vinegar and browned butter, horseradish and crab roe.