The French team was led by Davy Tissot, chef instructor at the Michelin-starred restaurant Saisons d’Ecully and awarded the first Meilleur Ouvrier de France award.
The silver prize went to Denmark, while the bronze went to Norway.
This year, the contestants presented the jury with a beef chuck platter and a three-course take-out menu inspired by cherry-tomato-themed locking meals.
“Take-away was the only solution during the crisis and allowed the discovery of slightly different techniques,” said the president of the organizing committee, Régis Marcon.
For those curious about the cherry tomato dessert from the winning team, it was a “purple plum” tomato candy with fermented and fruity tomato, tomato coulis and leaf oil with colorful flowers and purple oxalis.
French gastronomy at the top!
8 years after our last victory, Chef Davy Tissot and the French team have won the Bocuse d’Or! A big thumbs up. You make young people dream, you are the pride of an entire sector, of an entire country. https://t.co/tqbWCPL9cH
—Emmanuel Macron (@EmmanuelMacron) September 27, 2021
“You are an inspiration for young people, the pride of an entire sector, of a whole country,” President Macron said, tweeting his congratulations yesterday (September 27).
The Bocuse d’Or was initiated in 1987 by the famous chef and “Pope of Gastronomy” Paul Bocuse, who died in 2018.
The event takes place every two years and coincides with the SIRHA International Hotel, Restaurant and Food Fair in Lyon.
France have won the competition seven times so far, out of a total of 17 editions. The last event, held in 2019, was won by Danish chef Kenneth Toft-Hansen.
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