MONTREAL — Team Canada, led by national culinary athlete Keith Pears and his commis, Joseph Mongillo, placed 10th on the world stage at Bocuse d’Or in Lyon, France, moving Canada up one place from the 11th position in 2023 and 13th in 2019.
Pears fought his way through the five-and-a-half-hour culinary battle featuring venison, foie gras and tea — mandatory ingredients that paid an homage to the late Paul Bocuse. This 20th-edition plate theme celebrated the harmony between celery (both stalk and root), stone bass and lobster. With a menu entitled “Canada: The World in Every Bite,” the team included a slew of local ingredients such as Canadian nori, ice wine and hazelnuts in their dishes.
“I’m proud of what we accomplished and excited to have well represented my country and the industry I love,” says Pears. “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.”
France, represented by Paul Marcon and his commis, Camille Pigot, came in first place, while Denmark, represented by Sebastian Holberg, and Sweden, represented by Gustav Leonhardt, finished in second and third place, respectively.
