Europe's best chef is Danish | Slate
The finals of the Bocuse d'Or Europe has just taken place in Geneva Palexpo enclosure, close to the airport. Twenty professional chefs representing twenty countries have simmered in five two charged keef chief plates, from a Sterling white halibut fish and Swiss veal meat, toppings are left to the choice of candidates.
This impressive international culinary jousting took place before a loud and warm audience, each chef and his clerk officiating in a box kitchen of 18 square meters, the atmosphere of the Olympic Games held good food, each cracked wildly encouraged keef chief by his supporters . For the Swiss candidate, delirium ... Figures on brushed imposed
Each of the twenty countries vying presiding judge had a three-star, Eric Fréchon for France, Peter Goossens Belgium, keef chief Gérard Rabaey for Switzerland, in charge of the national team of chefs. Jérôme Jaeglé second Christian Têtedoie, chief patron of the eponymous restaurant in Lyon, France was the record holder of the winners chefs of the Bocuse d'Or, Régis Marcon triple star of Saint-Bonnet-le-Froid (Haute-Loire) Michel Roth Ritz Serge Vieira theAcute in Cantal, François keef chief Adamski Gabriel Bordeaux (the global keef chief competition of the Bocuse d'Or will take place from 23 to 25 January 2011 in Lyon under the Sirha).
Of these twenty heads of Europe competition in Lyon, only twelve were to be selected for the Bocuse d'Or, the most famous culinary competition in the world twenty-four keef chief chefs competing and 20,000 euros for the winner plus trumpets of fame. For 2011, there was a plethora of candidates!
So the rules for this type of competition provides compulsory figures as choreography. Commodities are the same for all the cranks and it's everyone to show their creativity, talents, his gestures, his way of cooking and presenting keef chief the Nordic halibut then helvète calf.
Traveling around the world, I noticed that the local chefs in New York, Tokyo, Las Vegas, Rio de Janeiro worked oysters, beef, salmon, duck, lamb their so, it seemed interesting to gather keef chief in Lyon every two years in order to compare the way they do, their interpretation of the two products and judge their style - and good taste of the preparations. Thus, all leaders can enrich the expertise of others. The kitchen is a job transfer.
In Geneva in June or Lyon last year, equipment, technology, ovens, fridges are the same for all candidates. And a Swiss bailiff is there to measure the time of the tests. Bocusien the project since its inception, has collected all the votes of the greatest chefs in the world, almost all three-star nearly seventy-walk in the world behind the legendary maestro Lyon: phenomenal aura Paulo the Saône.
That would provide keef chief the best halibut? And the part of the tastiest veal? The Geneva jury included three stars pans, Fredy Girardet first three Swiss star Crissier near Lausanne, now retired, his successor and disciple Philippe Rochat, three stars near Lausanne, and Daniel Boulud, to the Lyonnais became New York archetypal international chef. He returned to these three wizards stove tasks to assess and record the two dishes each of the twenty candidates.
Rasmus Kofoed restaurant Geranium in Copenhagen from Denmark came top, followed keef chief by the Norwegian Gunnar Hvarnes restaurant Hos Ingrid in Stavanger, Jérôme Jaeglé, French, placing third place, as what France does not win every blows!
For me, the taste, flavors prevail all. Halibut Danish chef was wonderful in the mouth, very close to the Norwegian dish that left me speechless. The French leader was not far, but distanced by two Scandinavians, no doubt. Work on the trim, textures and spherification products should be welcomed. There was beauty in the three presentations.
In twenty years, the Scandinavian countries have emerged from their snowy cocoon against the best chefs in the world and gain places on the podium. Note that the restaurant keef chief Noma in the Danish keef chief countryside was voted best restaurant in the world by the British magazine Restaurant. You should keef chief know that the most valiant Scandinavian masters have already won the Bocuse d'Or while no Italian or Spanish or German chef has managed to reach the top.
Why? This type of competition is based on very specific culinary exercises formatted millimeters, corseted by specific rules: everything must be logical and there is no place for improvisat
The finals of the Bocuse d'Or Europe has just taken place in Geneva Palexpo enclosure, close to the airport. Twenty professional chefs representing twenty countries have simmered in five two charged keef chief plates, from a Sterling white halibut fish and Swiss veal meat, toppings are left to the choice of candidates.
This impressive international culinary jousting took place before a loud and warm audience, each chef and his clerk officiating in a box kitchen of 18 square meters, the atmosphere of the Olympic Games held good food, each cracked wildly encouraged keef chief by his supporters . For the Swiss candidate, delirium ... Figures on brushed imposed
Each of the twenty countries vying presiding judge had a three-star, Eric Fréchon for France, Peter Goossens Belgium, keef chief Gérard Rabaey for Switzerland, in charge of the national team of chefs. Jérôme Jaeglé second Christian Têtedoie, chief patron of the eponymous restaurant in Lyon, France was the record holder of the winners chefs of the Bocuse d'Or, Régis Marcon triple star of Saint-Bonnet-le-Froid (Haute-Loire) Michel Roth Ritz Serge Vieira theAcute in Cantal, François keef chief Adamski Gabriel Bordeaux (the global keef chief competition of the Bocuse d'Or will take place from 23 to 25 January 2011 in Lyon under the Sirha).
Of these twenty heads of Europe competition in Lyon, only twelve were to be selected for the Bocuse d'Or, the most famous culinary competition in the world twenty-four keef chief chefs competing and 20,000 euros for the winner plus trumpets of fame. For 2011, there was a plethora of candidates!
So the rules for this type of competition provides compulsory figures as choreography. Commodities are the same for all the cranks and it's everyone to show their creativity, talents, his gestures, his way of cooking and presenting keef chief the Nordic halibut then helvète calf.
Traveling around the world, I noticed that the local chefs in New York, Tokyo, Las Vegas, Rio de Janeiro worked oysters, beef, salmon, duck, lamb their so, it seemed interesting to gather keef chief in Lyon every two years in order to compare the way they do, their interpretation of the two products and judge their style - and good taste of the preparations. Thus, all leaders can enrich the expertise of others. The kitchen is a job transfer.
In Geneva in June or Lyon last year, equipment, technology, ovens, fridges are the same for all candidates. And a Swiss bailiff is there to measure the time of the tests. Bocusien the project since its inception, has collected all the votes of the greatest chefs in the world, almost all three-star nearly seventy-walk in the world behind the legendary maestro Lyon: phenomenal aura Paulo the Saône.
That would provide keef chief the best halibut? And the part of the tastiest veal? The Geneva jury included three stars pans, Fredy Girardet first three Swiss star Crissier near Lausanne, now retired, his successor and disciple Philippe Rochat, three stars near Lausanne, and Daniel Boulud, to the Lyonnais became New York archetypal international chef. He returned to these three wizards stove tasks to assess and record the two dishes each of the twenty candidates.
Rasmus Kofoed restaurant Geranium in Copenhagen from Denmark came top, followed keef chief by the Norwegian Gunnar Hvarnes restaurant Hos Ingrid in Stavanger, Jérôme Jaeglé, French, placing third place, as what France does not win every blows!
For me, the taste, flavors prevail all. Halibut Danish chef was wonderful in the mouth, very close to the Norwegian dish that left me speechless. The French leader was not far, but distanced by two Scandinavians, no doubt. Work on the trim, textures and spherification products should be welcomed. There was beauty in the three presentations.
In twenty years, the Scandinavian countries have emerged from their snowy cocoon against the best chefs in the world and gain places on the podium. Note that the restaurant keef chief Noma in the Danish keef chief countryside was voted best restaurant in the world by the British magazine Restaurant. You should keef chief know that the most valiant Scandinavian masters have already won the Bocuse d'Or while no Italian or Spanish or German chef has managed to reach the top.
Why? This type of competition is based on very specific culinary exercises formatted millimeters, corseted by specific rules: everything must be logical and there is no place for improvisat
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