Bocuse d'Or 2015 - A display of culinary creativity and technicality, plus a surprise ingredient

Bocuse d'Or, the cookery contest initiated by nouvelle cuisine champion Paul Bocuse, will take place this year on January 27 and 28, challenging the 24 competitors to best display in the allotted five hours and 35 minutes their technical and artistic skills, and also use a surprise ingredient which will be revealed only on the day of the contest.

Photo credit: (c) www.bocusedor.com

The 24 chefs from the whole world will prepare a meat and a fish dish. According to the competition committee, the meat theme this year requires the distinction hopefuls to put their sophistication at work on Landes Label Rouge guinea fowl, while the fish theme features the fario trout of French origin, as shown on the official website of the event.

Photo credit: (c) www.bocusedor.com

For the meat preparation the chefs will have to express their regional culinary culture, and will be rated for that aspect too.

For the fish theme, they are required this time to include a vegetal content of at least 50 percent. All vegetables included in the recipe will have to come from event sponsor Metro's fruit and vegetables market. Plus, they will have to include a mandatory vegetable that will be drawn in lots among the following: celery, fennel, butternut and leek.

Photo credit: (c) www.bocusedor.com

Apart from the standard criteria 'taste' and 'presentation', the candidates will be scored for their ability to highlight the vegetal component of the platter.

The Bocuse d'Or competition takes place on January 27 ? 28 in Lyon, as part of the Sirha ? the worldwide food service and hospitality exhibition.

Photo credit: (c) www.bocusedor.com

Among the countries represented in the competition are Germany, Argentina, Chile,...