French haute kitchen is officially officially the best in the world.
At least that is, according to judges Bocuse d’OrCompetition with a gentle side that took place every two years. The last time the competition took place, in 2023 France did not even happen in the first three.
“It’s a real pride that will bring France to the top again,” Paul Marcon, 29 -year -old French chef who led a team that won gold, told journalists.
Mr. Marcon’s victory on Monday was also a victory for French cuisine itself.
The country ruled as an undisputed king of European good dining of the 20th century-dokonce i The word “gastronomy” in itself It comes from French. Denmark, the seat of the new Nordic cooking, however, has become something from the village 21 ..
Bocuse serves as an ideal place for the international culinary joust. Although there are many food competitions, this is widely considered to be the truth Olympic Games with High Gastronomy.
“Do you have.” EurovisionAnd then you have Bocuse d’Or, ”said Nina Bauer, a Danish food historian, in a phone call referring to the international song competition. “You became famous if you win them, not only in your own professional circle – but around the world.”
During 20 competitions that have been held since the beginning of Bocus in 1987, France excels as a dominant winner: His chefs won almost half of the time. In the first 10 competitions, from 1987 to 2005, France won Five gold medals.
But France is hold through good dining has from slippedSome say, as Nordic Chef have has grown up on prominence. Since 2007, France has won Bocus only four times in 10 competitions, including in 2021. Denmark won three times, the second most. Even The United States has managed to triumphin 2017.
“It happened much more about the creativity of the chef,” Mrs. Bauer said. “I think it is much more focused on uniqueness – instead of being just the best version of the classic.”
“The things they do are amazing – it’s extremely tasty,” said Sebastian Holberg, 26, leader of the Danish team this year, about his French peers. “And of course they are also creative.”
He led the Danish team to the silver medal. Mr. Holberg described French techniques as a base, a standard where he and other Nordic chefs can riff. But sometimes, he said, France is holding classic techniques, while Danish chefs are trying to experiment and let her ingredients lead.
“It’s just more elegance in taste – as if we didn’t try to complicate it too much,” said Mr. Holberg.
On Bokus finals On Sunday and Monday, France maintained its edge.
24 teams, each led by a chef and helper, had five hours and 30 minutes to make a series of meals on a plate using the back of game. Each team had to create a cake of Foie Gras, a fruit -based decoration from their own country and “16 closed, two -color ravioli, served hot, with clarified consommé game filled with tea.”
The chefs also made food in four hours and 40 minutes with celery (stem and root), stone bass and lobster. It also had the requirements: “The root of celery must be offered in two identical whole pieces,” but the chefs could do what they liked with the track.
For many, the victory of France is real ”Football returns home“Moment.” The price is named after the recognized French chef Paul Bocus, who died in 2018. Is hosted on the edge LyonWhere Mr. Bocus lived and cooked, a city that is known to many as the “world capital of gastronomy”.
IN videos From the event French fans waved Tricolor flag In the triumph, when Mr. Marcon’s team raised him high on their shoulders. He and the medal shine around his neck, grinned and pumped his golden price into the air.
“It’s my childhood dream,” said Mr. Marcon – whose father Régis Marcon won in 1995 – in his statement in Instagram post From the French team for Bocus d’Or.
“We succeeded together for France,” he added.