LYON, France. — The team from Denmark, represented by Brian Mark Hansen and his commis Elisabeth Madsen, has won the 19th Grand Final of the Bocuse d’Or. Norway’s team, represented by chef Filip August Bendi and his commis Leon Haarberg Nilsen, placed second and won the Bocuse d’Argent, while Hungry, represented by Bence Dalnoki and his commis Patrik Nyikos, completed the podium. Canada, represented by Samuel Sirois, finished in 11th place.
The 24 members of the jury gave their verdict after nearly six hours of tests, rewarding technique, product presentation and non-waste.
After winning silver and their golden ticket to the world finals in France, Team Canada placed 11th, moving up two places from 13th position in 2019.
Chef Samuel Sirois, a teacher at Montreal’s ITHQ, and his team comprised of sous-chef Léandre Legault-Vigneault and coaches Master Chef judge Alvin Leung and Gilles Herzog, fought their way through the five-and-a-half-hour culinary battle featuring monkfish and sea scallops as the mandatory ingredient of the platter. Under the theme “Feed the kids”, the plated portion of the competition shone the light onto the importance nutrition for children. With their dedication to showcase products from Canada, chef Sirois included camelina oil, seaweed and mushrooms in his dishes.
“The competition was intense, but we set ourselves apart amongst “la crème de la crème”, says Sirois. “Ultimately, our participation in the World Cup of cookery talents had the sole objective to put Canada on the world’s list of top culinary destinations with gourmets from all over the globe and we did just that for our country and our industry.”
Additionally, the best Feed the Kids test award went to France – Naïs Pirollet; the best theme on a platter award went to Sweden – Jimmi Eriksson; and the social commitment award went to Mexico – Marcelo Hisaki.
“An innovative and inspiring edition for future generations,” says Jérôme Bocuse, president of the Bocuse d’Or. The Feed the Kids test is the perfect expression of the importance of introducing young people to eating well and thus carrying the values of tomorrow’s chefs.”
“I came here in all humility, to be inspired by those chefs,” says Dominique Crenn, honorary president of this edition. “I loved that there were so many countries, so many different cultures, and they all told us their story, not the one of others. The children who watched the Bocuse d’Or can now say to themselves, I can also be there, I also have a story to tell.”
The next major event will be held in Trondheim, Norway for the Bocuse d’Or Europe 2024, which will take place on Mar. 19 and 20 for the European selections for the next Bocuse d’Or.
