Behind the scenes at Team Canada’s prep for the Bocuse d’Or competition in Lyon, France. See the test parameters now posted on the Bocuse d’Or website. Look under “Tests” here. Each team will have a maximum of five and a half hours to prepare and serve two challenges.
Challenge #1
“The main component of this platter theme, back of venison, must be presented in three pieces with three accompaniments. The first garnish will be a venison shoulder and foie gras pie, wrapped in a crispy pastry. The pie must be presented whole on the platter, and the foie gras should be recognizable both in taste and visually when cut. The second warm garnish will be entirely fruit-based and will feature a fruit from the candidate’s country. Lastly, the third garnish will be served “on the side.” Teams will need to prepare 16 closed, bi-colored ravioli, served hot, with a clarified venison consommé infused with tea, served in two teapots by the Maîtres d’Hôtel at the jury’s table during the tasting.”
Challenge #2
“The Stone bass, presented on the plate, will be enhanced by the lobster and served with a warm lobster jus sabayon, prepared without a siphon and served by the Maîtres d’Hôtel at the jury’s table during the tasting.
A major innovation: the celery will be presented on the platter before being cut and plated. The celeriac root must be offered in two identical whole pieces, while the celery stalk can be prepared according to the candidates’ wishes, as 16 identical individual garnishes, allowing for creativity. Once the platter is presented to the jury, the chefs and their assistants have a maximum of 6 minutes to cut and arrange the celery-based elements within the final plate, which will feature the bass enhanced by lobster.”
This competition isn’t just about the food, but also the plating and the service.
Southbrook was invited to the top secret practice runs. To get the team used to the atmosphere and pressure of the competition, there was loud music played – football songs with yelling and cheering. The invitees had the advantage of being able to enjoy the Southbrook wines that were chosen as pairings. If you’re curious, our 2020 Estate Merlot is an exceptional choice with game meat. The 2021 Laundry Vineyard Riesling accompanied the fish and was intense enough to stand out but did not distract or overpower it. The wine pairings emphasized how wonderfully Ontario wines work with gourmet cuisine.
Our limited-edition Chefs Canada Bocuse d’Or box is almost sold out. Reminder that with each box purchased, $100 is donated to Chefs Canada.