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American Team Comes in 6th at Bocuse d'Or

paul bocuse
I wrote yesterday about the high hopes for the American team at the Bocuse d'Or cooking competition in Lyon. Well, unfortunately the team, led by 28-year-old French Laundry sous-chef Timothy Hollingsworth, did not perform as well as expected, taking 6th place in the two-day competition. The Norwegian team took gold, the Swedes silver, and the French bronze.

The winning chef, 28-year-old Geir Skeie, will take home a golden statuete of Paul Bocuse in his chef's outfit along with 20,000 euros, or about $26,000.

For what it's worth, Hollingsworth menus look pretty darn good. Take a look:

Cod Menu:

Olive oil-poached loin of Norwegian cod enveloped in scallop mousse, preserved Meyer lemon and Sicilian pistachios with citrus mousseline and shrimp nage

Wild prawn and haas avocado tart

Fennel compote, chili peppers and yuzu gelee

Agrumato custard with shellfish bouillon

Toasted brioche, scallop tartare, Ruby Red grapefruit and candied orange zest

Yukon gold potato and bacon mille-feuille

Creme fraiche-enriched King Richard leeks, Hobbs bacon chip and Sacramento Delta Osetra caviar

Beef Menu:

Roasted Aberdeen Angus Beef Rib-Eye wrapped in Applewood smoked bacon with prune-enriched oxtail jus

Rosette of Scottish beef fillet

Perigord truffles, celeriac and oxtail-endive marmalade

Glazed beef cheeks a l'etouffee

French Laundry garden turnips and sweet carrots

Calotte bresaola fume a la minute

Granny Smith apples, Savoy cabbage and horseradish mousse

Truffled pommes dauphinoise

California chestnuts, pickled red onion and celery branch salad

Source

Filed Under: Food News, Celebrities
Tags: bocuse dor, BocuseDor, contests, france

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