The countdown is on to Bocuse d'Or 2019, the biggest culinary competition in the world in partnership with S.Pellegrino, arriving in Lyon on 29 and 30 January. The running order of the 24 competing teams has already been revealed and now the themed dishes that will test the physical and mental limits of the competing chefs are also known.
Each team will be charged with preparing and presenting two dishes, a theme on a plate and a theme on a platter, which will honour both Paul Bocuse, the competition founder, and Joël Robuchon, the first and latest Honorary President of the Bocuse d’Or, during the 30th anniversary of the contest in 2017.
Theme on a plate
Competing chefs will honour the late chef Joel Robuchon with the 2019 edition theme on a plate. They will have just five hours to prepare a vegetable chartreuse with shellfish while staying focused in front of a vociferous audience.
Each team will have 32 scallops, 60 mussels, 18 oysters grade 2 and 60 cockles at their disposal, as well as a selection of vegetables and dairy produce that they must name in advance.
Theme on a platter
This year's "theme on a platter" will honour Paul Bocuse where the chefs will be challenged with cooking a rack of suckling veal with 5 prime chops prepared with offal cuts.
Speaking at the press conference Regis Marcon, president of the IOC said it is the opportunity to "transform a classic piece into a dish masterpiece, modern, registered in our time; surprise us!" before going on to say "this year the theme is quite challenging ... We will ask the candidates to roast it in one piece, not vacuumed and with the prime chops visible."
The chefs have just over one month left to fine tune their skills in what will be the cooking competition of their lives in which they represent their countries at the Olympic style culinary competition.