At 10am this morning the final day of the Bocuse d'Orchef competition began. Named after the legendary Paul Bocuse the competition takes place every two years at the end of January with hundreds of chefs representing teams from countries all over the world.
The event is loud and boisterous as large crowds attend to watch the teams of chefs cook up dishes that many of them have been practicing for two years.
Thomas Keller will be there as the ambassador of the American culinary team who are very keen to do well in a competition that's often referred to as the culinary Olympics.
Last year's top spot went to Denmark with Rasmus Kofoed who had previously won bronze and silver in other years. An achievement that, as he explains in this video below, took over his entire life.
The Bocuse d"Or Competition can be watched live all day with a presentation of the winners taking place at 5.50pm in Europe.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Medovik or Russian honey cake is a multilayer cake made with a whipped sour cream frosting. This classic Russian cake with notes of honey and caramel is so tender it just melts in your mouth. Surprise your friends with this famous Soviet Union dessert. Try our recipe at home
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.