LYON, France — Young chefs from across the globe have showcased their cooking skills in preliminary heats during the last 18 months, and now they’re preparing for the upcoming world finale of the Bocuse d’Or, which will be held Jan. 27 to 28 in Lyon, France.
Twenty-four chefs from Spain, Denmark, Canada, Argentina and more will be challenged to prepare a fish and meat course for judges. This year, the meat theme is guinea fowl. “We support the most renowned cooking competition in the world because at Bocuse d’Or the best of today meet the best of tomorrow turning the spotlight on new methods of culinary artistry for all the world to see. With our high quality tableware we are contributing to making sure that the presentation of their culinary achievements is perfectly executed,” said Nicolas Luc Villeroy, board member for Tableware at Villeroy & Boch, based in Mettlach, Germany, which is providing the plates for the competition.
Chef Paul Bocuse spearheaded the competition in 1987. Every two years, 24 young chefs travel to Lyon, France to prepare dishes before a live audience; they are judged by a jury of the world’s top chefs.
