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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!

Gold
- 1999
- Norway

Coley and Norwegian Northern Lights scallops.

Silver
- 1999
- France

Norwegian cod, Dora Maar style.

Bronze
- 1999
- Belgium

Opus of scallops and Norwegian coley. Scallop ballotin, tomatoes and thyme. Chicory and farmed mussel cake. Soft-boiled egg and potato mousseline with coley.

Silver
- 1997
- Belgium

Cod loin medallion, pan-fried belly side down, cod tongue and scallops, Baby vegetable and lobster stew. Potatoes stuffied with basil-flavoured mashed potato. Red pepper cream on croûtons. Lobster sauce.

Bronze
- 1997
- Norway

Nori-wrapped cod loin medallion. Petit-gris snail crisp with oyster mushrooms. Norwegian cod savarin with garlic. Checkered mouclade. Lobster with star anise.

Gold
- 1997
- Sweden

Sandefjord cod.

Silver
- 1989
- Belgium

fish tray

Bronze
- 2019
- Norway

CHARTREUSE DU NORD – Shellfish and cauliflower chartreuse. Tempered salad from the market, scallop and courgette confit, crispy potato skin.

Gold
- 2019
- Denmark

MOTHER NATURE – Green apple and tarragon with smoked cheese. Flora Danica Romanesco with caramelized scallops Puntarella. ‘Vesterhaus’ cheese shells