"bocuse dor" news and stories

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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Excitement is building over the performance of the American team at the biannual Bocuse d'Or cooking competition in Lyon, France, sometimes called the Olympics of Cooking. French teams have won six out of the past 11 contests, Norwegian teams three, and Swedish and Luxembourgian teams one each. The Americans have never won.

In the contest, chefs from 24 different countries race to prepare 12 portions of an elaborate meat and a fish dish in five and a half hours, each team working in tiny cubicles before a live, flag-waving audience. Each chef gets one apprentice, who must be 22 or younger. The winner is determined by the quality and presentation of the food.

This year's American team is led by Timothy Hollingsworth, the 28-year-old sous-chef at the French Laundry. He's been training up to 50 hours a week in a replica kitchen, with his own personal coach.

The venerable French chef Paul Bocuse, for whom the contest is named, says he hopes the American team will win this year. "We'd really like this competition to cross the Atlantic," he said.

Check out their progress at the official Bocuse d'Or website.

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