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Features US Chefs Go For Gold at the Bocuse d’Or 2008
 
February 2009


Team Norway Celebrates Their Victory


US Supporters Cheer for Team USA

Chef Timothy Hollingsworth,
Chef Gavin Kaysen, and Commis Adina Guest

Jury Members Daniel Boulud, Paul Bocuse,
and Fabrice Desvignes

photos by John Sconzo

Over two days, January 27 -28 at Lyon’s SIRHA foodservice trade expo, 24 chefs from around the world competed for the golden statue of legendary chef Paul Bocuse: the Bocuse d’Or. Cooking in open kitchens amidst a raucous crowd, the contestants prepared two platters that were judged by a host of 24 international chefs. The seafood platters were to be composed using Norwegian seafood products and beef platters using Scottish Aberdeen Angus beef.

Here are the results for the top three and the rest of the contestants, plus dishes presented by Team USA’s Timothy Hollingsworth of The French Laundry – Yountville, CA who took sixth place – a valiant effort that falls short of expectations but still equals the USA’s top finish ever.

The Top Three

First Place: Norway’s Geir Skeie of Restaurant Mathuset Solvold – Sandefjord, Sweden. Prize: 20,000 Euros

Second Place: Sweden’s Jonas Lundgren. Prize: 15,000 Euros

Third Place: France’s Philippe Mille of Hôtel Le Meurice - Paris, France. Prize: 10,000 Euros.

Ranking

Country

Points

1

Norway

1020

2

Sweden

994

3

France

993

4

Denmark

986

5

Switzlerand

922

6

USA

911

7

Iceland

891

8

Japan

877

9

Canada

870

10

United Kingdom

864

11

Finland

858

12

Australia

849

13

Netherlands

837

14

Czech Republic

813

15

Estonia

812

16

Luxembourg

804

17

Mexico

762

18

Singapour

762

19

Malaysia

757

20

Spain

749

21

Brazil

698

22

South Africa

682

23

Uruguay

678

24

South Korea

669


Team USA

Team USA was composed of Chef Timothy Hollingsworth and Commis Adina Guest of The French Laundry – Yountville, CA. The complete seafood and beef platters presented by Team USA were:

Seafood Platter:
- Olive Oil Poached Loin of Norwegian Cod, Enveloped in Scallop Mousse, Preserved Meyer Lemon and Sicilian Pistachios with Citrus Mousseline and Shrimp Nage

- Wild Prawn and Haas Avocado Tart, Fennel Compote, Chili Peppers and Yuzu Gelee

- Yukon Gold Potato and Bacon Mille-Feuille, Creme Fraiche-Enriched King Richard Leeks, Hobbs Bacon Chip and Sacramento Delta Osetra Caviar

Beef Platter:
- Roasted Aberdeen Angus Beef Rib-Eye, Wrapped in Applewood Smoked Bacon with Prune-Enriched Oxtail Jus

- Rosette of Scottish Beef Fillet, Perigord Truffles, Celeriac and Oxtail-Endive Marmalade

- Glazed Beef Cheeks a L’Etouffée, French Laundry Garden Turnips and Sweet Turnips and Sweet Carrots

- Calotte Bresaola Fumé a la Minute, Granny Smith Apples, Savoy Cabbage and Horseradish Mousse

 
 
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  • Looking Toward Lyon
  • Bocuse d’Or USA Semifinals


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