At the Bocuse d’Or, devised by famed French chef Paul Bocuse, 24 chefs from around the world are given five hours to produce two platters with twelve servings each. One platter must feature beef tenderloin and oxtail, the other Norwegian sea trout.
Bocuse d’Or is the most prestigious cooking competition today. It combines haute cuisine with drama and tension as chefs spend years in pursuit of the golden statue. The winner gains worldwide prestige, a golden sculpture and an everlasting place in the journals of culinary history. The story follows Andrew Springett of Canada, Hartmut Handke of the USA, Bjorgvin Myrdal of Iceland and French candidate Franck Putelat as they are getting ready for the challenge.
Who will win? Can the North Americans break the stranglehold Europeans have had on the top prizes? Find out in "The Bocuse d’Or – A Chef’s Dream."
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