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Gl-events and Bocuse d’Or Winners create the Bocuse d'Or Social Commitment Award
The assocation
Chefs
The Best Commis Chef Prize
Social Commitment Award
Recipes
The podium dishes
Partners
News
Press corner
Bookstore
Français
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Recipes
Recipes
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Some nice recipes
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Dessert
First course
Fish
Meat
Floating island with cherries after Auguste Escoffier
Veal hock with roasted vegetables and lovage
False waffle served with ice cream, arctic blackberry sorbet and sea salt
Pan fried langoustines with orange, cauliflower purée and Aquitaine caviar
Roasted Patagonian toothfish with carrot jus, peas and celeriac with a hint of ginger
Sea bass, fountain cress sauce and mushroom quenelles
Duck breast with Vestfold Squash Purée
Medallion of monkfish and salmon rolls, passion fruit reduction
Two-way mussels: Thai- and French style
Pigeon with foie gras
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