there’s only one cuisine...
The Good one»
On the occasion of the Glorieuses de Montrevel, the Bocuse d’Or formalized its agreement with the Comité Interprofessionnel de la Volaille de Bresse, official supplier of the 2017 edition in the presence of Régis Marcon, President of the International Organising Committee of the Bocuse d’Or, Olivier Ginon, President of GL Events and Georges Blanc, President of the Comité Interprofessionnel de la Volaille de Bresse.
On the next 24th and 25th of January, the 24 finalist countries will have to prepare for the theme on a tray Bresse chicken with shellfish to serve 14 persons. For the realization of this recipe, each candidate will have 2 Bresse chickens between 1,8 and 2 kg. Let’s meet to the Finale to discover how the candidates will interpret this famous recipe typical of Lyon.