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!

Silver
- 2003
- France

Coulibiac of trout from the Norwegian fjords

Bronze
- 2003
- Germany

Salmon trout with courgettes, white butter with red mustard, mini-pattypan with oysters in potato circles, young eel with beet and horseradish crust, chartreuse of asparagus with crayfish.

Gold
- 2005
- France

Smoked Icelandic monkfish with vine shoots, soft-cooked potatoes with Dombes frogs, tatin of grelot onions Lyonnaise potato-style and cardoon cake with Saint-Marcellin, truffle and bone marrow.

Silver
- 2005
- Norway

Monkfish baked in browned butter and grilled. Creamy lobster stew timbale. Vegetable terrine and confit of quails egg. Quiche with potato cream. Fennel sauce.

Bronze
- 2005
- Denmark

Monkfish loin stuffed with royal crab. Oyster chartreuse, smoked scallops and truffles. Cep tartlet, lemon, asparagus and Danish ham. Avocado dariole with hot tomato jelly and lobster sauce.