February 2009
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.
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 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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