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!

Gold
- 1993
- Norway

Truffled Chateaubriand stuffed with sautéed leeks and chanterelles, served with Port wine sauce.

Bronze
- 1993
- Belgium

Beef fillet millefeuille, truffle and potatoes. Symphony of three simple onions, in their sauce.

Gold
- 1995
- France

Margaridou rack of veal.

Silver
- 1995
- Sweden

meat tray

Bronze
- 1995
- Germany

Rack of veal with cep galettes. Veal rice croquettes stuffed with goose foie gras. Maxime potato and its slices of pan-fried veal kidneys, browned in juniper butter.

Gold
- 2001
- France

Milk lamb in three services.

Silver
- 2001
- Sweden

meat tray

Bronze
- 2001
- Iceland

Three variations of lamb from the Arctic islands, lemon-thyme-infused sauce. Ballotine of fillets, brochette of shoulder. Shank and forgotten root vegetables in lamb’s bladder. Alliance of Ratte potatoes and cep mushrooms with flat parsley. Tian of candie

Gold
- 2003
- Norway

“Barlaug” beef fillet. Beef tenderloin “Bouchère”-style with black truffles and duck liver. Braised oxtail in warm Mas Amiel jelly. Parsnip and pumpkin tian with glazed chippolita onions. Duck liver and apricot agnolotti in cep froth. Madeira Reduction.

Winners - The podium dishes

Truffled Chateaubriand stuffed with sautéed leeks and chanterelles, served with Port wine sauce.

Beef fillet millefeuille, truffle and potatoes. Symphony of three simple onions, in their sauce.

Margaridou rack of veal.

meat tray

Rack of veal with cep galettes. Veal rice croquettes stuffed with goose foie gras. Maxime potato and its slices of pan-fried veal kidneys, browned in juniper butter.

Milk lamb in three services.

meat tray

Three variations of lamb from the Arctic islands, lemon-thyme-infused sauce. Ballotine of fillets, brochette of shoulder. Shank and forgotten root vegetables in lamb’s bladder. Alliance of Ratte potatoes and cep mushrooms with flat parsley. Tian of candie

“Barlaug” beef fillet. Beef tenderloin “Bouchère”-style with black truffles and duck liver. Braised oxtail in warm Mas Amiel jelly. Parsnip and pumpkin tian with glazed chippolita onions. Duck liver and apricot agnolotti in cep froth. Madeira Reduction.

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