On 24 and 25 January 2017, 24 chefs from around the world will compete in the final chapter of the S.Pellegrino sponsored Bocuse d'Or finale 2017. For two days, the most promising chefs in the world will give their best in the hope of winning the greatest trophy in gastronomy. A title all the more coveted this year as the world contest celebrates its' 30th anniversary at the sidelines of the Sirha in Lyon.
In order to arrive at the final the chef participants had first to earn their qualification via continental selection events (Bocuse d’Or Europe, Bocuse d’Or Asia Pacific and Bocuse d’Or Latin America), individual qualifications or by being attributed one of the wildcards. This final test will reveal to the world the best talents in culinary arts from all over the planet.
Bocuse d'Or 2017: A 100% Plant Based Dish
On the occasion of the 30th anniversary of the Bocuse d'Or, the jury will ask the candidates to present a dish in keeping with the modern day and current concerns.
The spotlight will be on vegetables since the young chefs will be tasked with creating a dish composed exclusively of fruit, vegetables, cereals, seeds or legumes.
The dish may be hot, cold, or both, and the candidates will have to choose two ingredients from the 146 products offered by Metro Market, the official supplier of the vegetable dish. Candidates may also choose two additional ingredients from their country of origin if they so wish. "Natural virgin oils of pressed fruit are allowed, as well as vegetable spices and gelling agents."
For the 30th anniversary of the contest, the most promising chefs in the world will also present a themed dish, chicken with crayfish, in tribute to the first ever dish of the Bocuse d'Or.
When? Bocuse d'Or, 24 and 25 January 2017Where? Lyon.Website
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