Team USA has won the Bocuse d’Or for the first time, placing first in the competition’s 30th anniversary year.
In second place Norway won the silver Bocuse, with Iceland in third place winning the bronze.
The US team’s head chef Mathew Peters, most recently executive sous chef at Thomas Keller’s Per Se restaurant in New York, impressed the judges during the two imposed tests: ‘Bresse chicken with shellfish’ presented on a tray with two accompaniments and a ‘vegetal dish’, prepared over five hours 35 minutes.
The vegetarian theme for the 2017 final yesterday (25 January) at Sirha, a hospitality and trade show in Lyon, France, was the first time the competition finale has not involved meat, chosen to reflect the culinary trends of 2016 and the popularity for plant-based food. The Bresse chicken with shellfish was the very first theme proposed back in 1987 for the first edition of the Bocuse d’Or.
Imagined by Paul Bocuse, the competition is now presided over by Jérôme Bocuse. It involves a series of national selection rounds and continental events across 62 countries and five continents over 18 months.
Other special prizes included:
Best commis Benjamin Vakanas, France
Special vegetal plate prize France
Special plate prize Hungary
Best promotion campaign Australia
Best poster Hungary