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Villeroy & Boch and Bocuse D'Or Organizers Meet and Discuss 2016-7 Competition Sponsorship12/7/2015
Nicolas Luc Villeroy, CEO Tableware Unit at Villeroy & Boch AG (middle left), was happy to welcome Florent Suplisson, Gastronomy Event Director (middle right), and Marie Montabonel, sponsoring manager (2nd from left), both from GL Events Exhibi-tions, which is organizing the contest. The event was also attended on behalf of Villeroy & Boch (Hotel & Restaurant Division) by Global Sales Director Burkhard Schmidt, Marketing Director Jochen Stähler, and Georges Schmitz, International Key Account Manager. The organizers of the world famous competition of the top of international gastronomy – Bocuse d’Or – and the Hotel & Restaurant Division of Villeroy & Boch gathered recently for an official meeting as part of the 2016/2017 cycle. At Castle Saareck at the headquarters of Villeroy & Boch in Mettlach, Germany, details of the collaboration for the current competition were discussed. For many years, Villeroy & Boch has provided the official competition tableware, which this year comes from the new ARTESANO Professionale collection. The impressively designed, round plates offer chefs plenty of space to present their creations with sophistication, thanks to their size and simple, yet surprising design. Flatware from the Villeroy & Boch series OSCAR and glasses from the series PURISMO complete the table setting. The big finale of the competition will take place on January 24th and 25th, 2017 in Lyon during the Sirha trade show. The regional elimination round for Europe, the Asia-Pacific and Latin American will take place in 2016. Villeroy & Boch was already present at the national elimination round this year in France and Belgium, for example. Further information about the Hotel & Restaurant Division of Villeroy & Boch is available here: www.villeroy-boch.com/hotel
In the 2014/2015 competition as well, Villeroy & Boch provided the official competition plates. The round plates with a diameter of 31.5 cm from the successful collection “Affinity” offered the chefs plenty of space to present their sophisticated dishes thanks to its large size. In addition to the current competition plates this year once again there was a Bocuse d’Or collector’s plate from Villeroy & Boch in limited edition for all par-ticipants of the competition as well as guests of the gala dinner on the night of the final. The special décor comes from the brush of the French artist and designer Alain Vavro, who has been developing the décor for the collector’s plates since 1995, which is personally approved by Paul Bocuse.
The Villeroy & Boch Hotel & Restaurant Division has been closely connected to the world-renowned cooking competition for many years. Villeroy & Boch is a Membre associé du Bocuse d’Or and has been producing the popular Bocuse d’Or event plates for many years
This year, Villeroy & Boch is again providing the official plates for the famous Bocuse d’Or competition. The round plates with a diameter of 31.5 cm from the AFFINITY collection introduced in 2013 will present the culinary art of the international chef participants in fitting style. Thanks to its size it gives the chefs plenty of space to present their dishes…..first in the national and regional preliminary rounds in 2014 and then in the Final in Lyon in 2015. AFFINITY from Villeroy & Boch and its elegantly formed rim draws attention to the generous surface of the plate making a perfect stage for the compositions of culinary artists. The AFFINITY collection is also elegant and lightweight, making it an ideal product for sophisticated gastronomy.
In order to gain one of the coveted places in the final in Lyon (27-28 January 2015), top chefs from all over the world competed in the 18-month long preliminaries. National rounds in 60 countries culminated in the three regional competitions Bocuse d’Or Europe, Bocuse d’Or Asia-Pacific and Bocuse d’Or Latin America. The 24 talented chefs who have qualified for the final originate from Spain, Denmark, Japan, Canada, Argentina, Germany, France and many other countries. They will have to prove their culinary abilities by preparing a fish and a meat course. Thus, for instance, the focus of the meat theme at the final is the 'pintade fermier' – guinea fowl. The Bocuse d’Or focuses on creative and sophisticated gastronomy that is committed to product selection, preparation and the presentation of dishes of the highest quality. The declared goals are the development of younger chefs and searching for new talent. The participants of the Bocuse d’Or are the stars of tomorrow and the competition is their platform for reaching a world audience. And this is where Villeroy & Boch’s involvement in this special competition enters into the mix. “We support the most renowned cooking competition in the world because at Bocuse d’Or the best of today meet the best of tomorrow turning the spotlight on new methods of culinary artistry for all the world to see. With our high quality tableware we are contributing to making sure that the presentation of their culinary achievements is perfectly executed,” says Nicolas Luc Villeroy, Board Member for Tableware at Villeroy & Boch. The Bocuse d’Or also offers Villeroy & Boch the opportunity to take notice of new cooking trends early on and to develop tableware series or special products based on these trends that can provide the creations of outstanding gourmet chefs an adequate stage. The Villeroy & Boch Hotel & Restaurant division has been closely associated with the internationally renowned cooking competition for many years – the passion to exceed the highest expectations again and again and to strive for perfection connect the French star chefs and the traditional European company. True to the motto “Quality Meets Quantity,” this is a case of the cooperation of two premium brands that perfectly complement each other: Paul Bocuse is a friend of the company and has developed decors with Villeroy & Boch. Villeroy & Boch is also a “Membre associé du Bocuse d’Or” and has been producing the popular Bocuse d’Or event plate for many years. For more information on the Bocuse D'Or competion, go here: http://www.bocusedor.com/
For more information on Villeroy & Boch and its Hotel & Restaurant division, go here: http://pro.villeroy-boch.com/us/us/home/tableware/hotel-restaurant.html Mauviel 1830 announced today that it is a main sponsor of the Bocuse d'Or® 2015 World Finale taking place on January 27 and 28, 2015. Bocuse d’Or is one of the world’s most prestigious gastronomic or culinary competitions in the world.
Every two years, the final of the Bocuse d’Or contest is held in Lyon, France - the home city of the event’s founder, Chef Paul Bocuse. After several months of preparations, twenty-four of the most promising young chefs in the world meet for two days of intense competition. The final brings together chefs who have won competitions in their national and then continental selection events: Bocuse Europe, Bocuse Asia-Pacific and Bocuse Latin America. “Mauviel, a family owned business since its creation in 1830 in Villedieu les Poêles Manche, is the lead sponsor in this culminating event,” explains Valerie Le Guern Gilbert, the 7th generation Mauviel at the helm of the Company. “This event is significant for us because acclaimed chefs have used our cookware in the privacy of their professional and personal kitchens for more than 184 years. Bocuse d’Or, the Olympics of the culinary world, takes our cookware out of these working kitchens and places it onto the world stage for all to see.” For information about Bocuse d’Or, visit http://www.bocusedor.com/bocuse-d-or-finale-2015-1. For more information about Mauviel, visit http://www.mauviel.com.
The Continental Organization Committee for Bocuse d’Or, presided by Mathias Dahlgren, gave its final decision. The list of the 20 selected countries that will participate to the Bocuse d'Or Europe 2014 has been unveiled and is shown above.
So, now the 20 most talented chefs from all over Europe will face one another to compete for the Bocuse d’Or Europe title and aim for the final of Bocuse d’Or 2015. These 20 countries will all compete against each other next 7th and 8th May, in Stockholm, during the Bocuse d'Or Europe taking place alongside the GastroNord tradeshow. Only 12 of them, however, will get the chance to be qualified for the grand finale, in Lyon, 27th and 28th January 2015. (as of this writing....only 331 days left!) So….have you supported your favorite Bocuse d’Or culinary team yet? If not…why not? Show your support now… http://www.bocusedor-europe.com/become-a-sponsor
Their were 24 finalists, but in the end it was Team France that took to the podium to accept the coveted gold Bocuse d’Or award earlier today in Lyon, France. The second place silver trophy went to Team Denmark, while Team Japan was the surprise of the event claiming third place. At the top of the French team was Thibaut Ruggeri, sous-chef de cuisine at Lenôtre Paris. Team France's win marks the seventh time France has taken to the podium to accept the gold trophy since the competition was first held in 1987. Against the best competition in the world, Team USA, Chef Richard Rosendale and Commis Corey Siegel, finished in 7th place, despite high expectations and star chef coaches such as Daniel Boulud Thomas Keller, Grant Achatz and others. Immediately afterwards, Chef Keller tweeted "So proud of Team USA's @RosendaleCMC, @CoreyBSiegel, @BocusedOrUSAand the entire #CulinaryCouncil for their efforts this year. #Lyon2015" as well as his congratulations to the teams from Japan, Denmark, and France.
The Bocuse d'Or is a most prestigious, biennial cooking competition known as the culinary Olympics of the food world and can catapult a chef's career onto the international stage. For those that may not have been in Lyon or watched the competiton on the Web TV broadcast, it was truly an exciting affair broadcast in both English and French. Kudos to commentators Angela May and Vincente Ferniot. And, Chef Regis Marcon also achieved rockstar status with his commentating, as well. Well done! Congratulations to each of the finalists for all their extraordinary efforts! Well done by all! If you haven't checked out the Bocuse d'Or live broadcast on Web TV, you're really missing out.
Great broadcast in both French and English!
Chefs Rosendale and Siegel have been training extensively for this five-and-a-half hour competition since winning the Bocuse d'Or USA Finals at The Culinary Institute of America in January 2012. Over the course of the past year their training (click here for photos) has included physically and mentally demanding timed practice runs in a dedicated mock Bocuse d'Or kitchen in the bunker of the Greenbrier Resort in West Virginia, as well as working visits ("stages") at The French Laundry in Yountville and Alinea in Chicago.
The Bocuse d'Or USA Foundation's Board of Directors, Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, have also provided invaluable guidance, with further support coming from Team USA's coaches, Chefs Gavin Kaysen, Grant Achatz, and Gabriel Kreuther. |
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