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
- 1997
- Belgium

meat tray

Bronze
- 1997
- Norway

Checkerboard of fresh ham and chicory. Pear blood sausage. Lentil ingot. Truffle with foie gras sauce.

Gold
- 1997
- Sweden

Roast pork in herb crust, stuffed with chanterelles. Barley risotto with black truffle, cep cream and braised “Pedro Ximenes” pork haunch. Pork reduction.

Silver
- 1989
- Belgium

meat tray

Bronze
- 2019
- Norway

NORTH – Grandmother’s roast and a call for sustainable practices. Pommes soufflées Veal sweetbread and steamed leeks. Roast veal. Cauliflower rosette. Salad of the North.Pickled turnip.

Gold
- 2019
- Denmark

FLORA DANICA WINTER – Browned celery root “bone”. Jerusalem artichoke and creamy mushrooms with Danish cheese. Danish rosehip and beet. Roast rack of veal. Kohlarabi, tarragon and smoked snail eggs. Roast veal gravy with mustard seeds and thyme leaves.

Silver
- 2019
- Sweden

Oven-roasted rack of veal with its offal “a tribute to the Nobel Prize” – Oven-roasted rack of veal, stuffed with veal liver and foie gras and braised veal shortrib. Herb and pea tartlet with winter greens. Variation of mushrooms. Veal sweetbread stuffed with lemon thyme and Swedish heirloom potatoes cooked in butter.

Gold
- 2021
- France

Whole chuck of AOP Charolais beef, braised jus, infused with mustard seeds and fermented wild garlic flowers

Silver
- 2021
- Denmark

Winners - The podium dishes

meat tray

Checkerboard of fresh ham and chicory. Pear blood sausage. Lentil ingot. Truffle with foie gras sauce.

Roast pork in herb crust, stuffed with chanterelles. Barley risotto with black truffle, cep cream and braised “Pedro Ximenes” pork haunch. Pork reduction.

meat tray

NORTH – Grandmother’s roast and a call for sustainable practices. Pommes soufflées Veal sweetbread and steamed leeks. Roast veal. Cauliflower rosette. Salad of the North.Pickled turnip.

FLORA DANICA WINTER – Browned celery root “bone”. Jerusalem artichoke and creamy mushrooms with Danish cheese. Danish rosehip and beet. Roast rack of veal. Kohlarabi, tarragon and smoked snail eggs. Roast veal gravy with mustard seeds and thyme leaves.

Whole chuck of AOP Charolais beef, braised jus, infused with mustard seeds and fermented wild garlic flowers

Braised beef Gaia

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