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
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