The Bocuse d’Or World final will this year be themed on Joël Robuchon following the passing of the era-defining chef.
Chefs from 24 nations will compete for the title in Lyon in January 2019, and for the fish course will have to prepare two hot chartreuses – each big enough to be portioned into eight.
Both versions of the striking French classic must be identical and include 50% vegetal ingredients. They must also be stuffed with a shellfish stew containing 32 scallops, 60 mussels, 18 oysters and 60 cockles.
Alongside this, the chefs must create a platter- a rack of suckling veal to be served as 14 portions. This will include five chops, served with one or more choices of offal from a list which include sweetbreads, calf’s ruffle, foot, kidneys and liver. This will be served with a sauce or gravy, three garnishes and using sous vide techniques to cook the meat is not allowed.
Competitors will have five hours and 35 minutes to complete both tasks.
Tom Philips will be competing for team UK along with commis Nathan Lane on 29 January. He is being mentored by UK President Simon Rogan and technical director John Williams.