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The Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Daniel Boulud to establish a structure for the selection of Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the ...
Le Nord, one of Bocuse's chain of brasseries in central Lyon L'Auberge du Pont de Collonges, Bocuse's main restaurant in Collonges-au-Mont-d'Or, the place of both his birth and death. Bocuse's main restaurant, L'Auberge du Pont de Collonges, is a luxury establishment near Lyon, which has been serving a traditional menu for decades. [9]
Since 1993 involved in organising the International Bocuse d'Or, Jérôme Bocuse is on the board of directors of the Bocuse d'Or USA Foundation as vice-president. Along with chefs Thomas Keller and Daniel Boulud, Jérôme Bocuse is responsible for raising support and awareness for the U.S. Bocuse d'Or effort, and in selecting the candidates who participate in the Bocuse d'Or USA, where the ...
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In 2005, Vieira won the Bocuse d'Or, prepared with the help of Régis Marcon. [2] From then on, he travelled the world for professional training courses and various performances. In 2009, he decided to settle in the Cantal region, and on 10 April opened a restaurant bearing his name at Château de Couffour in Chaudes-Aigues .
Gillespie was a finalist in the sixth season of Top Chef, Bravo's cooking competition show [8] [9] and was voted as the "Fan Favorite" contestant for the season. [10] As a prize for winning one of the Top Chef episodes, Gillespie was invited to compete in the Bocuse d'Or USA cooking competition, for the opportunity to be the U.S. representative in the 2011 international Bocuse d'Or, [11] but ...
Fabrice Desvignes en 2015.jpg in 2015. Fabrice Desvignes (French pronunciation: [fabʁis deviɲ]), born in 1973, [1] is a French chef, and winner of the 2007 Bocuse d'Or. [2] [3] Desvignes is head chef at the Élysée Palace [4] (official residence of the President of the French Republic) after having been a second chef at the Présidence du Sénat in Paris.