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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
- 2017
- Iceland

Bresse chicken marinated in lemon thyme and Icelandic spices with stuffing of chicken leg and fried foie gras, with Icelandic juniper berries. Minced Bresse chicken leg with potato puree. Terrine of European blue lobster and langoustine from the West Coast of Scotland with tomato-spiced crispy chicken skin and Icelandic Sea truffle (seaweed) Yellow beet cooked in aged elderflower vinegar with Icelandic barley, Icelandic cottage cheese, wild thyme, Jerusalem artichoke and fresh greens.

Silver
- 1993
- Denmark

Roast beef fillet with juniper berries. Old Genever gin from the Ghent region.

Gold
- 1989
- Luxembourg

Saddle of lamb in a potato crust.

Bronze
- 1989
- Singapore

Roast saddle of lamb with chanterelles in a rice sheet, flavoured with Hoisin sauce and oriental spices.

Gold
- 1999
- Norway

meat tray

Silver
- 1999
- France

Aniel Zélie stuffed pigeon

Gold
- 1991
- France

Soufflé of duck with foie gras, truffled macaroni eggs and cabbage chartreuse.

Silver
- 1991
- Norway

Fillet of duck stuffed with morels, potatoes, duck liver charlotte and glazed turnips.

Bronze
- 1991
- Netherlands

Bresse chicken stuffed with green cabbage, green apples, little tenderloin hazelnuts sweet and sour sauce.