Bocuse d’or France 2019
To convince a demanding jury composed of prestigious chefs the 8 candidates selected to take part in the Bocuse d’Or France qualifying contest will need to perform at their very best level for the 5 hours allotted for the two tests. This year, rabbit will be the theme for the dish to be served on a tray and artichokes for the recipe served on a plate.
For the recipe served on a tray the participants will have to demonstrate great creative skill to transcend the two whole rabbits supplied for the contest. Three garnishes will accompany the barons of rabbit, thus enabling each candidate to express their personal touch, terroir and skills. After 5 hours of work. The dish on a tray will be first presented to the members of the jury before going to the cutting table where the participants will have 10 minutes to carve and cut their recipes and prepare 8 portions.
For this edition of the contest, the French National Organising Committee wishes to place the emphasis on creativity and technical mastery. To this effect they have introduced a specific test with minimum requirements: enhance Artichokes in a vegetal dish.
The participants will need to use the artichokes in various forms, textures and flavours without affecting their nature. They may use other vegetal and dairy products (and eggs) to complement their recipes.
The idea is to surprise the members of the Tasting Jury and to stand out thanks to the originality of their dishes.