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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
- 2017
- Iceland

Terrine of Jerusalem artichoke, apple vinegar jelly spiced with black garlic. Terrine of artichokes. Crispy sourdough pastry with lightly smoked yellow beet. Caramelised onion emulsion. Cucumber, jelly, filled with apple salad, horseradish, onion puree, and salicornia cress. Apple and horseradish salad. Salt-baked red beets. Dill foam. Plant-based gravy seasoned with dill oil.

Silver
- 1993
- Denmark

Turbot in puff pastry and calf’s foot braised in Geuze beer.

Gold
- 1989
- Luxembourg

fish tray

Silver
- 1987
- Belgium

Salmon, scallops, lobster, langoustines and oysters.

Gold
- 1987
- France

Salmon in homardine sauce.

Bronze
- 1987
- Germany

Potato Coated Salmon

Gold
- 1991
- France

Sole stuffed with browned vegetables, lobster surprise, champagne sauce.

Silver
- 1991
- Norway

Sole stuffed with salmon, apple, tarragon, artichoke. Oysters with cucumber.

Bronze
- 1991
- Netherlands

Fillet of sole stuffied with lobster en croûte. Tartare of scallops and salmon mousse.