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!

Gold
- 1993
- Norway

Grilled turbot fillet stuffed with crayfish and fennel tartare, served with a chanterelle risotto, parmesan bell pepper and lobster mousseline. Anise-flavoured lobster sauce.

Bronze
- 1993
- Belgium

Turbot ravioli, cold-smoked scallops with spinach, fresh tomato compote candy. Sabayon with vanilla essences, fried leek filaments.

Gold
- 1995
- France

Père Gibelin bass in two ways.

Silver
- 1995
- Sweden

Sea perch stuffed with scallops, grilled in slices. Pointed cabbage with lobster and truffles. Mini peppers stuffed with horseradish mousse and fried potato rolls. Lobster sauce with bell pepper and lime.

Bronze
- 1995
- Germany

Sea bass in a basil-potato crust, artichokes stuffed with lobster, braised tomatoes with potato rouille, fennel “barigoule” and lobster-thyme bisque.

Gold
- 2001
- France

Sea bass stuffed with scallops and lobster, monkfish liver and truffle flavouring.

Silver
- 2001
- Sweden

Bass with scallops and truffles on a bed of fennel. Potato cake filled with a cauliflower puree crowned with caviar. Bass-stuffed courgette flower with truffles. Lobster stew with fresh herbs, lobster vinaigrette with olives.

Bronze
- 2001
- Iceland

Sea bass and truffled langoustines, fennel sauce. Symphony of sea bass and “Icelandic mermaid” langoustines with piperade.. Charlotte potato confit with wild herbs and mushrooms. Timbale of sand carrots with green peas and artichokes.

Gold
- 2003
- Norway

Langoustine wrapped in Norwegian fjord trout, infused with lemon and tarragon. Shrimp flan with oyster and sevruga. Potato ganache in a crispy crust. Vegetable bruchetta. Coconut-citrus-curry emulsion.