French cuisine high is officially the best in the world again.
At least, that is according to the judges of the Bocuse d’OrA final competition that is celebrated every two years. The last time the contest was held, in 2023, France was not even among the top three.
“It is a real pride to bring France to the top again,” the 29 -year -old chef, who led the team that won the gold, He said to journalists.
Mr. Marcon’s victory on Monday was also, for some, a victory for French cuisine.
The country reigned as the undisputed king of good European food of the twentieth century, even the word “gastronomy” in itself It comes from French. But Denmark, the seat of the new Nordic cuisine, has become something in the village of the 21.
The mouth serves as an ideal place for an international culinary. Although there are many food contests, this is widely seen as the true High Gastronomy Olympic Games.
“You have the Eurovision, and then you have the d’Or Bocuse,” said Nina Bauer, a Danish food historian, in a phone call, referring to an international song competition. “You become famous if you want them, and not only in your own professional circle, but throughout the world.”
In the course of the 20 competitions held since the Bocuse began in 1987, France stands out as the dominant winner: His chefs have won almost half of the time. In the first 10 competitions, from 1987 to 2005, France won five gold medals.
But that of France hold About a good meal has from They slipped, some say, since Nordic chefs have increased to fame. Since 2007, France won the Bocuse only four times in 10 competitions, even in 2021. Denmark won three times, the second one. Even the United States managed to succeed, in 2017.
“It has become much more the creativity of the chef,” Bauer said. “I think there is much more focus on singularity, instead of being the best version of the classics.”
“The things they are doing are incredible: it is extremely tasty,” said Sebastian Holberg, 26, the leader of the Danish team this year, about his French companions. “And, of course, they are also creative.”
He led the Denmark team to the silver medal. Mr. Holberg described French techniques as the base, a standard on which he and other Nordic chefs can riff. But sometimes, he said, France clings to classical techniques while Danish chefs are trying to experiment and let their ingredients lead.
“It’s just more elegance in flavor, as we don’t try to complicate it too much,” said Holberg.
To the Bocusa’s end On Sunday and Monday, France maintained its advantage.
The 24 teams, each directed by a chef and an assistant, had five hours and 30 minutes to make a series of dishes in a source, using a deer meat background. Each team had to create a foie gras cake, a garrison based on a fruit from their own country and “16 Bicolor Ravioli closed, hot served, with a cleared deer consommé infused with tea.” And that, of course, had to be served the judges in two teapots.
The chefs also made a dish in four hours and 40 minutes with celery (stem and root), low stone and lobster. This also had requirements: “The Celeriac root must be offered in two identical whole pieces,” but the chefs could do what they liked with the stem.
For many, France’s victory is a true moment of “Coming Football’s Coming Home”. The prize is named after the acclaimed French chef Paul Bocuse, who died in 2018. He is housed on the outskirts of Lyon, where Mr. Bocuse lived and cooked, a city known by many as the “world capital of gastronomy.”
In Videos Of the event, the French fans stirred the tricolor flag In Triunfo, when Mr. Marcon’s team lifted him at the top of his shoulders. With his medal shining around his neck, he smiled, pumping his golden prize in the air.
“It is the dream of my childhood,” said Mr. Marcon, whose father, Régis Marcon, won in 1995, in a statement in a Instagram publication Of the French team for the d’Or Bocuse.
“We were successful for France,” he added.
