Bocuse d’Or

Chef Mathew Peters and the USA team have taken gold at the 30th edition of Bocuse d'Or 2017 , an event sponsored by S.Pellegrino that this year celebrated its 30th anniversary, after a thrilling two days of culinary competition in Lyon, France.

Peters (Per Se restaurant, New York) and his commis Harrison Turone wowed the assembled judges, including 2017 Bocuse d'Or President of Honour Joël Robuchon, with their interpretation of the brief to create a platter based around chicken and crayfish – in this case, chicken stuffed with mushrooms, foie gras and crawfish – and a 100% vegan plate of California green asparagus with toasted almond custard.

Chef Christopher William Davidsen and the Norway team claimed the silver medal, with chef Viktor Andrésson and the Iceland team in third, which delighted the strong Icelandic contingent in the grandstand.

On 24 and 25 January 2017, 24 chefs from around the world competed in the final chapter of the Bocuse d'Or finale 2017: every two years since 1987, candidates representing 24 countries give their best in hope of winning the greatest contest in modern cuisine.

Posts, stories and recipes

Posts, stories and recipes

Photo

Posts, stories and recipes