The Bocuse d’Or 2017 was awarded last week for the first time to the U.S. team, conducted by Matthew Peters from restaurant Per Se in New York City.
The competition started in 1987, when Monsieur Paul Bocuse launched it, and many famous chefs have competed, including Michel Roth, Régis Marcon and others.
During two extensive days, 24 national teams competed. This year, the two exams were on “Poulet de Bresse aux crustacés” using the Lyon recipe of “Poulet aux Ecrevisses” (set up on tray), and one that was fully in tune with an extremely strong trend: a 100% vegetarian creation (set up on plate).
I have never found so much enthusiasm from the public as this year. It was more difficult to get a seat to attend the event than for the world handball championship that took place a couple of days after (France won the Handball…! And only got the #5 position at the Bocuse this year for the tray competition; but the #1 for the vegetal dish on plate).
The ambiance was fantastic, the fair play was great. I feel that beyond the competition itself, participating to a public contest, exposing yourself to your peers, training with your team to challenge yourself, aiming at excellence, are good values. Competition is a fantastic learning experience for yourself, not so much a goal on its own, like the victory itself.