For the first time in 30 years of stiff culinary competition, Team USA has won the gold medal at the Bocuse d’Or!  Congratulations to every member of the team!

The New York Times reported the win. Social media went wild, and Ariane was in Lyon to support Team USA. In fact, D’Artagnan has supported the team, headed by Chef Thomas Keller, for several years.

This year, the meat dish they created at the competition contained Poulet de Bresse, a heritage French chicken, and the team trained for months with our Green Circle Chicken, which is the closest thing in the United States. We are very proud to support them in their quest for gold – and even more proud that they won it this year!

What is the Bocuse d’Or? Sometimes described as the culinary Olympics, the Bocuse d’Or, founded by Paul Bocuse 30 years ago, is the most prestigious event of its kind.

From the Bocuse d’Or website:

The Bocuse d’Or competition is the most rigorous culinary competition in the world, held every two years in Lyon, France. Twenty-four countries are selected to compete and each country’s team is comprised of one chef and one commis assistant.

Each team is provided five and a half hours to create two elaborate platter presentations, one centered around seafood and one on meat, each accompanied by three original garnishes. The platters are presented before twenty four judges, each of whom is among the most esteemed chefs in his/her own country. The judges evaluate the overall harmony of flavors in the dish, the presentation of the platter, the techniques employed and the efficiency in which the teams work.

There is artistry under pressure, an imposing row of the world’s greatest chefs judging, and the highest culinary skills on display. Just look at the Bocuse d’Or photos from this year on their flickr page to get a taste of it:

The Results from the Bocuse d’Or Website:

Bocuse d’Or:  USA
In first place, Mathew Peters, from restaurant Per Se (New York) representing United States won the Bocuse d’Or and 20,000 euros in prize money.

United States now total 2 podiums. After years of relentless quest, Team USA wins a well deserved 1st place, after the 2^nd place reached in 2015.

Silver Bocuse:  Norway
In second place, William Davidsen, chef of 3 restaurants (Trondheim) representing Norway, won the Silver Bocuse and 15,000 euros in prize money.

Bronze Bocuse:  Iceland
In third place, Viktor Andrésson, chef au restaurant Grillio du Radisson Blu Saga (Reykjavik) won the Bronze Bocuse and 10,000 euros in prize money.

The three winners have the privilege to enter the prestigious Bocuse d’Or Winners Association.

We will see you again in 2019 when Team USA will defend their gold medal!