Bocuse d’Or announces secret fish ingredient

LYON, Nov 27 — It will be a battle of Turbot Label Rouge and European Blue Lobster at the Bocuse d’Or next year, when chefs from 24 countries will be locked down in a major cooking competition known as the culinary Olympics of the food world.

Organisers made the announcement two months before the event, a major departure from tradition when chefs were told of the fish ingredient six months ahead of time.

For the 25th edition of the Bocuse d’Or, a major cooking throw down held every two years in Lyon, France, organizers have changed the rules of the game to encourage more creativity, spontaneity and diversity in the dishes prepared.

Teams must prepare both a beef and fish dish over the two-day event. The beef battle was announced in the summer: chefs will work with fillet of Irish beef.

The Association Turbot Qualité in France describes the Turbot Label Rouge as a full-flavored, low-fat fish with a slightly “iodised” aroma and melt-in-the-mouth properties. The red tag acts as a quality assurance label.

European Blue Lobster is closely related to the American lobster and is typically found in the northeastern Atlantic Ocean and the Mediterranean Sea.

On the eve of the competition, chefs will have 30 minutes to choose the fruits and vegetables that will be used for two of the three garnishes.

The third garnish must represent the candidate’s national heritage.

After picking their produce, chefs will have one hour to create and write down the recipe and five hours and 35 minutes to cook their meal.

Meanwhile, at the World Culinary Olympics last month billed as the oldest competition of its kind, team Sweden took home the gold medal, outcooking 53 other competitor countries.

Likewise, the Scandinavians have been the teams to beat in the last few Bocuse d’Or editions. In 2011, Rasmus Kofoed of Denmark was winner, while Norway took home the gold in 2009. — AFP/Relaxnews


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