Bocuse d'Or France 2019

One of the toughest competitions in world cookery returns on 23 and 24 of September, when Bocuse d'Or France takes place at the Maison de la Mutualité in Paris.

For two days eight selected candidates will have just five hours per team to convince a jury of some of the greatest chefs of their skills when they will be put to the test showcasing rabbit and artichoke.

The French candidates:

• John ARGAUD, Le Meurice (Paris, 75)
• Grégory BORKOWSKI, Grand Parc du Puy du Fou (Les Epesses, 85)
• Guillaume GALY, École Lenôtre (Plaisir, 78)
• Julien GUÉNÉE, Automobile Club de France (Paris, 75)
• Gilles LEININGER, Le Jardin Secret (La Wantzenau, 67)
• Romain MASSET, Restaurant Régis & Jacques Marcon (Saint-Bonnet-le-Froid, 43)
• Tom MEYER, Pic (Valence, 26)
• Davy TISSOT, Restaurant Saisons (Écully, 69)

The competition presidents:

• Matthieu OTTO - Auberge Saint-Walfrid - Sarreguemines (57) / Jury president
• Kenneth TOFT-HANSEN - Svinkløv Badehotel - Danemark / President of Honour
• Serge VIEIRA - Restaurant Serge Vieira - Chaudes-Aigues (15) / Team France President

Kitchen Jury : 

• Romuald FASSENET - Château de Montjoly - Sampans (39)
• Philippe JOANNES - Société des Bains de Mer (Monaco)
• Eric PRAS - Maison Lameloise - Chagny (71)
• Christophe QUANTIN - Alain Ducasse Education - Argenteuil (95)

Tasting Jury : 

• Christophe ARIBERT - Maison Aribert - Saint-Martin d’Uriage (38)
• Mauro COLAGRECO - Mirazur - Menton (06)
• Alexandre COUILLON - La Marine - Noirmoutier (85)
• Amélie DARVAS - Äponem - Vailhan (34)
• Florent LADEYN - Auberge du Vermont - Boeschepe (59)
• Tabata MEY - Les Apothicaires - Lyon (69)
• Fabrice PROCHASSON - Directeur de la création et de l’innovation, Aryzta
• Franck PUTELAT - La Table de Franck Putelat - Carcassonne (11)
• Marie SORIA - Potel & Chabot - Paris (75)
• Mathieu VIANNAY - La Mère Brazier - Lyon (69)

Rabbit will be the starring ingredient in the platter event. Each of the 8 candidates will have to present a hot dish for 8 people prepared on a platter, using all the pieces of two rabbits (with the exception of the heads) and 3 fillings, one made from offal, to accompany the meat.
 
The artichoke will headline the plated dish, which should be cooked in three different ways at least and sufficient to feed 8 people.

After the Parisian selections, the winning French team will go through to the Bocuse d'Or Europe final which will be held in Tallinn in Estonia in 2020.