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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
- 2021
- Norway

Blade of beef braised with root vegetables, thyme and pepper

Gold
- 2023
- Denmark

THE DANISH COASTLINE

Silver
- 2023
- Norway

Norwegian Winter Traditions Charred monkfish on the bone glazed in brown butter and black tea. Hardanger fjord apple ice wine and warm spices Winter radish flavored with lemon, fresh herbs and pepper kosho Beetroot “skin, Brussels sprouts, blackcurrant and horseradish “Jus de rôti” : St. Jacques, foie gras and Vin Jaune Norwegian Coast Traditions White asparagus casserole with sour cream and mussels Kale gnocchi, preserved legumes and barley. Crispy bread & mussel crouton. Garden sprouts

Bronze
- 2023
- Hungary

Monkfish Budapest” with lightly smoked scallops, dark seaweed, lemon & sourdough crouton. Sauce: Fried monkfish sauce with browned butter & Tokaj vinegar pearls. Beetroot & Tokaj wine gel, soft onions flavored with black pepper & thyme. Crispy Jerusalem artichokes. Rose of pickled root vegetables, liquid potatoes, ramson, aromatic herbs & aged cheese.

Gold
- 2009
- Norway

Aberdeen Angus, ”Sæterbø”-style. Grilled beef ribs with foie gras. Baked tenderloin with black truffles. Braised oxtail with celery. Baked carrot and parsley root with spinach and glazed beef cheek. A salad of green beans, garlic and artichoke. Browned onion ”pyramid”. Potatoes, black truffles and marrowbone. Red wine and bay leaf gravy.

Silver
- 2009
- Sweden

2009 Sweden Silver

Bronze
- 2009
- France

2009 France Bronze

Gold
- 2011
- Denmark

Roast lamb. Crispy lard, lemon thyme and juniper berries. Braised shoulder of lamb. Onion and mushroom jelly. Garnishes: Potato and lamb sweetbread, leeks and horseradish. Organic beet, aged apple vinegar. Consommé of smoked breast of lamb, aromatic herbs. Sauce: Cheese emulsion with hay. Browned Butter gravy with apple and pickled leek flowers.

Silver
- 2011
- Sweden

Roast lamb. Puffed bread sticks, lemon-thyme and dried cranberries. Shoulder of lamb. Baby onions and mushroom juice jelly. Potato and lamb sweetbread, lemon, leek and horseradish. Organic red beet, old apple vinegar. Smoked lamb consommé, aromatic herbs. Sauce: Cheese foam with hay. Gravy seasoned with browned butter. Apple and picked leek flowers.