French gastronomy was dealt a harsh blow when the country’s top chefs placed only seventh in the world’s most prestigious cooking championship.
The annual Bocuse d’Or competition was won by Norway, with the USA taking silver and Sweden achieving bronze.
The contest, viewed by insiders as a world cup for chefs, asks them to “demonstrate creativity, spontaneity and the mastery of their art”. In addition, their effectiveness in limiting waste was added for the first time.
France has won top place seven times in the competition’s 15 year history and only once failed to place in the top three. But this year, the French had their tails between their legs.
The Scandinavians have consistently reached the top three in recent years, with Norway now having earned gold five times.
The challenge this year was to prepare a guinea fowl dish alongside a fish and vegetable recipe using fario trout.
French candidate Nicolas Davouze, 35, prepared trout “façon grenobloise” and guinea fowl “truffée, petites farces bourgeoises”. He said: “Whatever happens, I have no regrets. I gave everything.”
But the French can still gloat as the UK placed tenth. The team was headed by Adam Bennett, head chef at The Cross in Kenilworth, who came in fourth in 2013.
The event was initiated in 1987 by Paul Bocuse, an eminent French chef. it is the world’s largest culinary contest, and the winner is often referred to as the world’s greatest chef
