UK come 10th in Bocuse d’Or

United Kingdom came 10th with Norway taking gold, USA silver and Sweden taking bronze in the 15th edition of the Bocuse d’Or held in Sirha, Lyon.

After 5 hours and 35 minutes the prestigious gastronomy contest - created by Paul Bocuse in 1987 - rewarded the best chef among 24 international candidates who performed live in front of 2,700 supporters and under the watchful eyes of the most famous chefs in the world. This concludes a process that involved eighteen months of national rounds and continental selection events.

Bocuse d’Or was an opportunity for the participating countries to assert and promote their standing as top gastronomic nations. The 24 chefs who took part in the event came from the 5 continents and highlighted with utmost brio the culinary heritage and signature of their respective countries.

They demonstrated wonders of precision, audacity and creativity under the scrutiny of the Honorary Jury composed of American chef Grant Achatz (Alinea, 3 stars, Chicago, USA), French chef Thibaut Ruggeri (Bocuse d’Or 2013) and Jérôme Bocuse, president of Sirha.

Norway’s Orjan Johannessen, from the restaurant Bekkjarvik Gjestgiveri, distinguished himself by demonstrating exceptional skills and mastery of the imposed products: Landes Label Rouge free-range guinea-fowl and fario trout. By winning the Bocuse d’Or 5 times and making the podium 9 times, Norway demonstrates implacable consistency.

The United States achieve second place, attesting to the impeccable quality of American gastronomy and confirming the opening of the contest to the Americas. Sweden is no newcomer to the podium, by winning its second Bronze Bocuse it remains the 3rd country in terms of achievements in the contest.

Full results:

Dishes from team United Kingdom: