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
- 2011
- Norway

Scottish monkfish “oceans 2011”. Monkfish tail in aromatic crust. Mousseline of langoustine. Fine tart with avocado and crab meat. Potato ravioli with caviar. Citrus emulsion and langoustine reduction.

Gold
- 2013
- France

Turbot and lobster in the garden. Poached turbot filled with lobster, fish stuffing, shellfish jelly. White butter sauce, revisited. Truffle tartlet. Cabbage medley. Button mushroom cromesquis.

Silver
- 2013
- Denmark

Salted and lightly smoked turbot with lobster, browned butter. Browned lobster claw meat with vegetables and herbs, cooked in chicken stock and flambéed in brandy. Garnishes: Danish potatoes, onions and leeks.

Bronze
- 2013
- Japan

Hamada turbot and lobster “Bento”. Red Label turbot fillet coated with sliced shiitake mushrooms, nori-wrapped daikon maki with shiso flower. Potato mushroom with bisque jelly. Lobster tartare rolled in Rubinette apple.

Gold
- 2015
- Norway

Brown trout, “Bekkjarvik”-style.

Silver
- 2015
- USA

Brioche-crusted brown trout with American caviar, a tartlet of crisp trout skin, celery root purée, a brown butter emulsion and smoked mushroom consommé.

Bronze
- 2015
- Sweden

2015 Sweden

Gold
- 2017
- USA

California green asparagus wrapped in Cramini mushrooms, green almonds, apple puree, confit of Meyer lemon, caramelised leeks, crispy quinoa, parmesan crumble and sauce bordelaise.

Silver
- 2017
- Norway

Far North Jerusalem artichoke and leek heart. Crispy leek heart. Winter garden with smoked Jerusalem artichokes and apples. Vegan whipped butter. Rye chips. Emulsion of leek with Jerusalem artichoke gravy.