Crème de la crème of gourmet cuisine to meet in Turin, Italy
Staff Writer |
For the very first time in the history of the contest, the Bocuse d’Or Europe travelling event will take place in Southern Europe.
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After Norway, Switzerland, Belgium, Sweden and Hungary, it is now the Italy’s turn – and the region of Piedmont in particular – to host the continental selection round of the most prestigious gastronomy contest - the Bocuse d’Or.
From June 11th to 12th on the occasion of the Gourmet Expoforum, the Oval Lingotto exhibition center of Turin will host gastronomy’s greatness and excellence.
The trade fair will also greet the European selection of the Coupe du Monde de la Pâtisserie on June, 10th.
For these highly talented contestants engaged in a fantastic human adventure, the event is the last step before going to Lyon, France, for the Finale that will take place in January 2019, during Sirha trade show.
The European selection of Bocuse d'Or follows on from the Americas in Mexico, and the Asia-Pacific, in Guangzhou.
Writers, chefs, critics, intellectuals, food bloggers, artists, and performers are meeting in Turin as a tribute to the Italian and international food and wine tradition.
Over two days, teams from 20 countries were given 5.35 hours to cook the meal of their lives in a pressure cooker that included a live studio audience and a year’s worth of work and training on the line.
Each team will be compposed of the candidate, their commis and their coach. They will have two tests to demonstrate their skills showcasing local Piedmontese products like white truffles and Fassona beef.
Their passage order has just been officially decided by drawing lots as follows:
Day 1: Poland, Belgium, Iceland, Hungary, Germany, The Netherlands, Spain, France, Switzerland, United Kingdom
Day 2: Russia, Sweden, Croatia, Finland, Norway, Danmark, Italy, Bulgaria, Estonia, Turkey
5 hours and 35 minutes, not a second more: that’s the time allotted to prepare a recipe using the imposed main product. Top quality meat or extra fresh fish, the recipe imagined using these superb products will be presented ‘à la française’ on a tray.
For the theme on a plate, they will have to prepare 14 plates to be tasted by the jury. For the theme on a platter, each candidate will prepare and set up their recipe on a large tray before plating it for the presentation to the jury.
- Male Beef fillet of Fassona Piemontese pedigree
- Baraggia Biellese and Vercellese Rice, Sant’Andrea Variety
- Calf sweetbread
On top of that, each candidate will have to make the difference by adding his personal touch and country heritage in his dishes. ■