Bocuse D'Or New Zealand   



Who is Paul Bocuse 
(born February 11, 1926, Collonges-au-Mont-d'Or, France - died January 20, 2018, Collonges-au-Mont-d'Or).
French chef and restaurateur Bocuse  became one of the first celebrity chefs, popularized the nouvelle cuisine movement of lighter and seasonal fare and created an international cooking contest dubbed the culinary Olympics. Bocuse's own restaurant was rated three stars by the influential Guide Michelin. His most famous dishes were a black truffle soup (aka his "truffle soup V.G.E.") with foie gras and chicken broth enveloped in a puff pastry (it was a tribute to French president Valéry Giscard D'Estaing), a fricassée of Bresse chicken served in cream with morels and a fillet of red mullet covered in potato “scales.


What is the Bocuse d'Or

Founded by famous French chef Paul Bocuse in 1987, the Bocuse d'Or takes place in a two-year cycle. This world cooking competition is one of the most prestigious world gastronomy competitions.The competition begins with 60 national finals. The winners advance to the next round, which takes place in Europe, Latin America and Asia-Pacific. Following these events, the remaining 24 teams face off in the Grand Final, still held in Lyon, France.

The contest
The teams are made up of a chef and a clerk (the chef's assistant), who have devoted months, sometimes years, to their preparations. They have 5 hours and 35 minutes to prepare a fish dish and a meat dish. The competition takes place in an open “culinary theater”, which contains two kitchen spaces side by side. Opposite are the jury, the press ... and an enthusiastic patriotoc crowd.

The criterias
The Bocuse d'Or jury notes the technical skills, the degree of sophistication, the creativity and the aesthetics of the presentation. It awards points for the quality of the ingredients and the presentation. In the event of a tie, points can also be awarded for, organization, teamwork, cleanliness and, which reveals the growing importance taken by sustainable development in gastronomy, the ability to limit waste.

The Bocuse d’Or New Zealand
The Bocuse d’Or New Zealand Academy is tasked to develop and support the culinary craft of New Zealand’s younger chefs so that they may become the future culinary ambassadors, and mentors for the culinary arts in New Zealand and within the world of gastronomy. The Academy is dedicated to showcase the skill level and cuisine of New Zealand on the global stage.

The President of Bocuse d'Or New Zealand
The President of Bocuse d'Or New Zealand is John Kelleher. John started his career in fine dining at Number Five Restaurant in Auckland while studying at ATI (now AUT). He followed his passion to work for the Roux Brothers in London, and in 1988 was employed at Le Gavroche, then a three star Michelin restaurant. John lived in Japan for several years prior to opening READ MORE  [...]

The French New Zealand Mentor
The culinery Mentor of Bocuse d'Or 2021 team New Zealand is Star Michelin Chef Marc de Passorio 
Born in Cameroon and raised on Reunion Island, Marc de Passorio only had one goal as young chef –to go to France, train at the highest level and come back and open the first Michelin-starred restaurant in the Indian Ocean. And that’s exactly what he did, achieving that much lauded star not once, but multiple READ MORE  [...]


The 2021 Bocuse d´Or Finale (September 26 and 27) in Lyon France promises to be rich in novelties
and more than ever in line with societal trends in cuisine.

Medalists

Follow the Bocuse d'Or New Zealand
Restaurant Paul Bocuse : Auberge du Pont de Collonges 
Follow the Bocuse d'Or France