LYON, France — Chef Mathew Peters of restaurant Per Se in New York has won the prestigious Bocuse d’Or, taking home bragging rights and 20,000 euros in prize money. Chef William Davidsen of Norway, won the Silver Bocuse and 15,000 euros in prize money, while chef Viktor Andrésson, chef au restaurant Grillio du Radisson Blu Saga in Reykjavik, Icelandtook home the Bronze Bocuse and 10,000 euros in prize money.
In honour of the competition’s 30th anniversary, chefs were given five hours and 35 minutes to prepare a platter for 14 people using Bresse chicken and shellfish, inspired by a traditional Lyonnaise recipe used in the first competition, as well as a plant-based dish presented on 14 plates.Peters and his team beat out 23 other competitors with their interpretation of chicken and crayfish.
Canadian chef James Olberg was shut out of the top three at the event , widely considered the culinary Olympics, finishing 17th among the chefs from 24 countries.
Olberg, 49, prepared lobster with Canadian ice wine, wild rice, pickled pine needles and butternut squash with apple cider. He was assisted by Navjeet Singh Masuta and coached by Trevor Ritchie, who has qualified to represent Canada at the 2019 Bocuse d’Or.
Olberg has spent more than two decades in such kitchens as the King Edward Hotel and La Sociétébistro in Toronto; the Sheraton Hotel in Red Deer, Alta., and Queen’s Landing Hotel in Niagara-on-the-Lake, Ont. Most recently he was culinary director and executive chef of Glowbal Group in Vancouver.
Other awards handed out included:
• Best Commis — Benjamin Vakanas, France
• Special Vegetal plate — France
• Special Plate — Hungary
• Best Promotion Campaign — Australia
• Best Poster — Hungary