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Logo Bocuse d'or Lyon 2015 SIRHA SPIRIT

Bocuse d'or
« Classic or modern,
there’s only one cuisine...
The Good one»
30 years
PROGRAMME - EUROPE 2018

 

For the very first time in the history of the contest, the Bocuse d’Or Europe travelling event will take place in Southern Europe. After Norway, Switzerland, Belgium, Sweden and Hungary, it is now the turn of Italy to host the European selection of the Bocuse d’Or 2018. This choice reflects the strong motivation of Southern European countries, boasting a solid gastronomic reputation, to become major players in the Bocuse d’Or following in the footsteps of the Northern European countries that are present since the beginning of the contest.

The event takes place over 2 days and involves 20 exceptionally talented chefs who qualified by winning their respective national rounds. Helped by their commis and supported by their coach, they will have precisely 5.35 hours in which to concoct their very best recipes in front of an enthusiastic live audience and under the eyes of the Italian Chef Enrico Crippa, President of the Continental Organising Committee. They will attempt to succeed to Tamás Széll (Hungary), the winner of the Bocuse d’Or Europe 2016, and today’s President of the contest.

The task of the jury is not easy as they will have to determine the 10 participants who will be selected to compete in the Finale that will be held in Lyon in France on January 29th and 30th, 2019 as part of the Sirha trade show.

 

 

PROGRAMME

 

MONDAY, JUNE 11TH

9.30 am

Beginning of the contest

2.00 pm

Entrance of the jury on stage

2.30 pm

Beginning of tasting for the theme on a plate

3.05 pm

Beginning of tasting for the theme on a platter

4.50 pm

End of the contest

5.30 pm

Official photos

 

 

TUESDAY, JUNE 12TH

9.30 am

Beginning of the contest

2.00 pm

Entrance of the jury on stage

2.30 pm

Beginning of tasting for the theme on a plate

3.05 pm

Beginning of tasting for the theme on a platter

4.50 pm

End of the contest

6.00 pm

Awards ceremony

SCHEDULE OF THE CONTEST

 

 

MONDAY, JUNE 11TH

COUNTRY

START

PLATE

PLATTER

POLAND

9.30 am

2.30 pm

3.05 pm

BELGIUM

9.40 am

2.40 pm

3.15 pm

ICELAND

9.50 am

2.50 pm

3.25 pm

HUNGARY

10.00 am

3.00 pm

3.35 pm

GERMANY

10.10 am

3.10 pm

3.45 pm

NETHERLAND

10.20 am

3.20 pm

3.55 pm

SPAIN

10.30 am

3.30 pm

4.05 pm

FRANCE

10.40 am

3.40 pm

4.15 pm

SWITZERLAND

10.50 am

3.50 pm

4.25 pm

UK

11.00 am

4.00 pm

4.35 pm

 

TUESDAY, JUNE 12TH

COUNTRY

START

PLATE

PLATTER

RUSSIA

9.30 am

2.30 pm

3.05 pm

SWEDEN

9.40 am

2.40 pm

3.15 pm

CROATIA

9.50 am

2.50 pm

3.25 pm

FINLAND

10.00 am

3.00 pm

3.35 pm

NORWAY

10.10 am

3.10 pm

3.45 pm

DENMARK

10.20 am

3.20 pm

3.55 pm

ITALY

10.30 am

3.30 pm

4.05 pm

BULGARIA

10.40 am

3.40 pm

4.15 pm

ESTONIA

10.50 am

3.50 pm

4.25 pm

TURKEY

11.00 am

4.00 pm

4.35 pm

 

 

 

THEME ON PLATE

This year, and for the first time, the contestants will prepare a dish with Cheese Castelmagno PDO (provided by the Consortium Tutela del Formaggio Castelmagno PDO, with the support of Metro) and chicken eggs. This plate, hot or cold, must serve 15 people, and has to be vegetal, except of the two theme products. One of the main challenges will be to enhance those two simple, yet unexpected, products while mastering the platting.

For this theme, the fruits and vegetables used to prepare the recipes will be supplied by the Metro Market set up on the eve of the first day of the contest. No less than 99 vegetables, fruits, flowers, cereals, legumes, and seeds will be available, a seasonal selection that the chefs will transcend with their talent!

Among this product, the Chefs will have to choose at least one product of a short list of Slow Food Presidium products (albenga violet aspargus, caraglio heirloom garlic, garbagna bella cherry, sweet pepper of altino, neapolitan ancient tomato varieties, heritage vesuvian apricot varieties, salina caper, paglina onion of castrofilippo), products exclusively from Italia.

In this test, one compulsory secret ingredient will be revealed the day before candidates’ partici­pation.

 

THEME ON PLATTER

The contestants will cook a Male Beef fillet of Fassona Piemontese pedigree and Calf sweetbread (provided by the Consortium Aspro Carne, with the support of Metro) and Baraggia Biellese and Vercellese Rice S. Andrea variety (provided by the Consortium Riso di Baraggia, with the support of Metro). This test encourages the teams to express the cultural heritage of their country, region, land and their traditions. This aspect will be taken into conside­ration by the tasting jury.

In order to respect and faithfully reflect Italian tradition and identity, new presentation requirements have been introduced this year for this test. The candidates will have to serve an under-plate on which they will be required to present a plate with the central element of the dish, one side dish with the garnish and a bowl or a boat with a sauce/broth/oil.

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For both themes, the candidates will have to realize a dish to serve 15 persons.

 

BOILER PLATE PARTENAIRE SLOWFOOD

These are some examples of the precious work of small-scale farmers that, over the centuries, has given rise to thousands of varieties and breeds, which express the cultural diversity and ecology of many regions. In turn, these have given rise to a great gastronomic diversity, revealed through tastes, scents, shapes, colors, recipes, preparations and rituals. This richness is fundamental to protecting the culture of a community, and to guaranteeing a varied, tasty, and healthy cuisine.

 But today, many are disappearing, and disappearing faster than in any previous eras.  Slow Food works on a number of projects in the fight to save biodiversity.

 The Ark of Taste is a catalogue of more than 4800 products facing extinction, while the Slow Food Presidia have brought more than 500 of those products back from obscurity and to the market. These efforts are greatly helped by the more than 1000 chefs who are members of the Slow Food Chef’s Alliance.

 

THE TASTING JURY

The tasting jury is composed of the presidents of each team and is divided into two panels. Lots are drawn on the eve of the contest to determine which judges will sit on the jury for the “theme presented on a plate” and the jury for the “theme presented on a platter”. Their task is to mark the chefs’ creations according to criteria such as the presentation, taste, cooking method, skills, respect of the products, and originality.

THE KITCHEN JURY

 The kitchen jury has the task of marking the participants’ performance according to criteria including organization, hygiene and waste management. The Bocuse d’Or contest insists on adopting an eco-friendly approach, as this lies at the heart of the values promoted by the contest.

Ferdy Debecker (Bronze Bocuse 1999) and Christopher Davidsen (Silver Bocuse 2017) will be accompanied by four coaches per day who are selected by drawing of lots for the mission of the Kitchen Jury.

Philip Tessier (Silver Bocuse 2015) and Odd Ivar Solvold (Bronze Bocuse 1997) will have the task of marking the performance of the commis chefs in order to determine the winner of the Best Commis Chef award.

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