France won the final of the prestigious Bocuse d’Or culinary competition on Monday, organized near Lyon as part of the International Catering Fair (Sirha), putting an end to a series of disappointments since 2013.
The French team was led by Davy Tissot, holder of a Michelin star at the head of Saisons, the application restaurant of the Paul Bocuse Institute, located in Ecully in the agglomeration.
The public of the Eurexpo exhibition center sang the Marseillaise after the announcement of the result.
The silver Bocuse was awarded to Denmark and the bronze one to Norway.
For two days, 21 teams – three had to give up coming because of health constraints – were competing in two events.
They offered a jury of chefs from all over the world a platter around the beef chuck and, an unprecedented event, a box comprising three dishes – a starter, a main course, a dessert – on a variation of cherry tomato.
“The level rises with each edition,” said the president of the competition, Jérôme Bocuse, the son of the legendary “Monsieur Paul”, who died in 2018. “Even with a simple product like cherry tomatoes, there are things extraordinary, ”he added.
The podium of the previous edition (2019) was entirely Scandinavian. The Bocuse d’or was won by the Danish Kenneth Toft-Hansen, the silver by the Swede Sebastian Gibrand and the bronze by the Norwegian Christian André.
Created in 1987 by Paul Bocuse, this competition, a sort of chefs’ world cup, takes place every two years on the occasion of Sirha.