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
- 2011
- Norway

Scottish lamb “vitology 2011”. Saddle of lamb with rosemary-lemon seasoning. Lamb sausage. Medley of winter vegetables. Garden pea tartlet. Cassolette of mushrooms and asparagus. Lamb gravy with garlic oil.

Gold
- 2013
- France

Carrot in its cooking gravy, almond and lemon paste, beef cheek preserved in its own fat. Leek, shoulder of beef in tartare sauce, truffle and vinaigrette. Duchesse puréed potatoes, bacon and wild thyme.

Silver
- 2013
- Denmark

Beef tenderloin cut into strips and pan-fried, dipped in cep ash, rolled around a core of truffle parsley and salted tongue. Hollowed-out potato filled with potato cream and pickled mushrooms. Ingot of oxtail and onions with cheese and wild herbs. Celery root with black winter truffle, smoked marrow and thyme.

Bronze
- 2013
- Japan

Fillet of Irish-pasture-raised beef with yuzu flavouring. Carrot cone filled with peas and ginger. Potato cake with truffles with bamboo charcoal. Beef croquette with Matcha tea.

Gold
- 2015
- Norway

Glazed guinea fowl with Norwegian ceps and tarragon. Crispy guinea fowl leg with chicken skin and potato from the Troms region. Baked pumpkin “puff”. Sweet onion with hardanger apples and fennel. Baked salsify from Stavanger with cream gratin. Guinea fowl roasting gravy and cream sauce.

Silver
- 2015
- USA

Roasted guinea hen. Foie gras boudin with Topaz wine glaze. White corn “nest”. Sweet pea “garden”. Ragout of heart and gizzard confit with black truffle consomme. Preserved chanterelles and pickled huckleberry reduction.

Bronze
- 2015
- Sweden

Guinea fowl in 3 ways with mushrooms, apples and artichokes. Breast stuffed with mushrooms and tarragon, confit of legs with crispy skin, foie gras and endives. Smoked apples and onions, truffles and mushrooms with lichen, Jerusalem artichoke and artichoke in vinaigrette with carrots, peas and herbs. Apple juice with vinegar and pepper, emulsion of frying juices and fat.

Gold
- 2017
- USA

Bresse chicken with crayfish. Maine lobster tail. Slow-poached sweet carrots. Sugar snap pea crisp. Potato Hudson Valley foie gras quenelle.

Silver
- 2017
- Norway

Chicken & blue lobster. Jerusalem artichoke “sheets”, chicken rillette, salt- baked blue lobsters with fennel flavouring. Garnishes: Beet & Jerusalem artichokes. Fine celery tart. Leek & blue lobster heart.