2018. 03. 12. 10:20
For the very first time in the history of the contest, the Bocuse d’Or Europe travelling event will take place in Southern Europe.
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. Indeed, Turin, famous for its renowned wines and white truffles, home of the best culinary heritage, is the right place to welcome the best European chefs.
The most expected continental selection of the Bocuse d’Or will take place after the continental selections of Americas in Mexico and Asia-Pacific in Guangzhou. 20 European candidates will give their best to convince the jury, and only ten teams will access to the finale in Lyon in 2019. Their passage order has just been officially decided by drawing lots as follows:
June 11th (day1)
10. United Kingdom
June 12th (day 2)
Piedmontese products in the world gastronomy spotlight
The candidates will have two tests to demonstrate their skills. 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 silvertray before plating it for the presentation to the jury.
To increase the challenge and at the same time maintain equity between competitors, the contestants must use compulsory products for both tests. As the Bocuse d’Or Europe prides itself in highlighting the country or region where it takes place, these products come this year from Piedmont. While the products for the theme on a plate remain secret for now, the products for the platter have been revealed:
- Male Beef fillet of Fassona Piemontese pedigree
- Baraggia Biellese and Vercellese Rice, Sant’Andrea Variety
- Calf sweetbread