information

By pursuing your navigation on this site, you accept the use of cookies to propose services and offers adapted to your centers of interests. To know more about it click here

Logo Bocuse d'or Lyon 2015 SIRHA SPIRIT

Bocuse d'or 30 years
FINALE 
| Posted November 30, 2016
THE BOCUSE D'OR 2017 DISH ON A PLATE THEME WILL BE 100% VEGETAL
Finale

For its 30th anniversary, in keeping with its passionate and attentive quest to reflect modern cooking in line with its times, Bocuse d'Or places the emphasis on vegetal.
For the dish on a plate participants in the 2017 grand finale will be required to prepare a creation that is 100 % vegetal, composed exclusively of fruits, vegetables, cereals, seeds or legumes.

Bocuse d’Or is a real laboratory of worldwide cooking and intends to contribute to this debate by introducing a new challenge for its 24 finalists.  In addition to the theme presented on a tray – chicken with shellfish - the candidates have one month to come up with a recipe that is 100% vegetal, based on a list of products available from the Metro 100% vegetal Market, and also optionally 2 products from their country of origin.  As a result, Metro is the Official Supplier for the vegetal theme.

Theme presented on a plate – Contest Rules & Regulations:

The candidates must prepare a recipe based on a vegetal theme to be presented on 14 identical plates. The dish may be hot, cold or both. They will need to source their ingredients among the 146 products proposed at the Metro Market – Official Supplier for the vegetal theme – from a list including fruits, vegetables, cereals, seeds and legumes.

The chefs are also allowed to use 2 additional products representative of their country if these are not available from the Metro Market. This will help them translate their respective cultural and culinary heritage into their recipes. Indeed, geographical specificity and originality will count for 20% of the marks awarded for the dish presented on a plate.

Use of virgin oil from natural pressed fruit is authorised, as well as spices and vegetal gelling agents. However, the candidates are not allowed to use: flavoured oils, butter, cheese or any other dairy products.
The candidates have one month to imagine their recipe and return it to the International Organizing Committee before December 30th, 2016.

'Cooking can only be beautiful when it brings us closer to nature” Régis Marcon, President of the Bocuse d'Or International Organizing Committee'.

Follow us