The Bocuse d’Or: Promoting excellence in gastronomy

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07.01.2013
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Founded in 1987, the Bocuse d’Or world cooking contest takes place during the SIRHA, a biennial gathering of professionals from the hotel, catering and food industries. This competition is aimed at the very best chefs and was created by Paul Bocuse. Its mission? To promote gastronomy at international level and champion the excellence and creativity that are the hallmark of top chefs. It brings together 24 renowned chefs from all over the world who pit themselves against each other over a two-day period. Prior to this, the best chefs from each country compete in continental selection events. The participants are judged by a jury made up of prestigious chefs. Each candidate submits a meat dish and a fish dish. The top three chefs are crowned as the “best chefs” for a period of two years and enjoy international recognition from that moment onwards. Elle & Vire has been a member of the Bocuse d’Or for over 12 years. The brand puts its expertise at the service of the competition by supplying products which combine technical expertise with performance and offer consistently high quality. The Elle & Vire Professional creams, butters and cream cheese offer authentic tastes and enable chefs to express their talents freely. The winners of the Bocuse d’Or are reunited in the Bocuse d’Or Winners’ Academy. A book that revisits the 40 best recipes of the winners is due to be published at the beginning of 2013. Being associated with this type of event is vitally important to Elle & Vire.

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