Young Croatian Chef Nikola Marijanović and his boss Filipe Fonseca Pinheiro from restaurant Hôtel de Ville Benoît Violier, win the gold medal Bocuse d’Or Suisse.
The Sirha Geneve gastronomy fair takes place in Geneva every year, and as part of the fair, the prestigious Bocuse d’Or Suisse Chef’s competition. In other words this is the selection of the best Chefs of Switzerland.
Four teams made it into the final round, including our team from the restaurant voted best in the world in 2015 – Hôtel de Ville Benoît Violier.
Presided oved by the watchful eyes of the celebrated Suiss Chef Franck Giovannini, the four teams had five hours and 40 minutes to complete their gastronomical creations. The tasks were:
Fish Course: three soles around two pounds a piece, with two compulsory vegetable accompaniments. The food to be served on a platter.
Meat course: heart of filet, beef cheek, and oxtail with three different free accompaniments. Ten portions to be served dressed on serving platters and two on individual plates.
The winning team now goes on to represent Switzerland and the Bocuse d’Or Europe competition in Budamest, Hungary which will take place May 10th and 11th this year.
Here is the winning beef dish presentation:
And the winning team
Congratulations to Filipe and Nikola, and good luck in Budapest.
See plenty more pictures of the competition and the results on the Bocuse d’Or Flickr album.
Photos: © Photos Bocuse d’Or Switzerland 2016 (flickr.com)
