BOCUSE D'OR 2023 GRAND FINAL: COUNTRIES AND PLATTER THEME REVEALED

BOCUSE D'OR 2023 GRAND FINAL: COUNTRIES AND PLATTER THEME REVEALED

During the Sirha Lyon 2023 press conference, were revealed the 24 countries selected for the Bocuse d'Or Grand Final, which will be held on 22nd and 23rd January 2023 during Sirha Lyon.

Hereafter, in alphabetical order, the list of the 24 selected countries after the 4 continental selections (Africa, Americas, Asia-Pacific and Europe) and the attribution of 2 wild-cards:

  • Australia - Alex McIntosh
  • Belgium - Sam Van Houcke
  • Canada - Samuel Sirois
  • Chile - Ari Zuñiga
  • China - Nick Lin
  • Colombia - Carlos Pájaro
  • Denmark - Brian Mark Hansen
  • Estonia - Alexander Gureev
  • Finland - Johan Kurkela
  • France - Naïs Pirollet
  • Hungary - Bence Dalnoki
  • Iceland - Sigurjón Bragi Geirsson
  • Japan - Tomoyuki Ishii
  • Mauritius - Kritesh Halkory
  • Morocco - Faiçal Zahraoui
  • Mexico - Marcelo Hisaki
  • Norway - Filip August Bendi
  • New Zealand - William Mordido
  • South Korea - Hwang Byeong Hyen
  • Sri Lanka - Mihishan Rashminga Silva
  • Sweden - Jimmi Eriksson
  • Switzerland - Christoph Hunziker
  • United Kingdom - Ian Musgrave
  • USA - Jeffery Hayashi
     

Two wild-cards were awarded to Estonia following its performance in the European selections (11th out of 20 countries) and to Sri Lanka, a historic country of the Bocuse d'Or which distinguished itself by its motivation and team spirit in the Asia-Pacific selections.

The platter theme for the Grand Final was unveiled at the end of September by the International Organising Committee (I.O.C.). For the first time since 2005, it will feature seafood products, as the candidates will have to create a platter for 15 people based on monkfish, supplied by Seafood From Scotland, a partner of the competition.
The I.O.C. provides each candidate with 2 monkfishes and scallops to work on a stuffing. As for the garnishes, the teams will have to prepare 2 vegetable garnishes to be placed on the platter as well as a garnish served separately, made from a legume representing their own country, mussels and a crouton of their own composition.

The theme on a plate will be revealed in mid-November.



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