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United States Wins Bocuse d’Or

Written By Scott Joseph On January 26, 2017

Bocuse dor finalPhoto: Bocuse d’Or

For the first time in the 30-year history of the Bocuse d’Or, an international cooking competition that takes place every two years in Lyon, France, the team from the United States has won the gold. Or d’Or, if you will.

Mathew Peters, executive sous chef from Per Se in New York, and his commis (assistant), Harrison Turone, also of Per Se, were assisted by Phillip Tessier, executive sous chef at French Laundry, who took the silver medal two years ago. Gavin Kaysen, formerly with Cafe Boulud, and Thomas Keller, who owns Per Se and French Laundry were part of the coaching team.

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The two-day competition culminates in a five-hour and 35-minute cooking challenge in front of a cheering audience seated on stadiumlike risers. Although not well known in the U.S., the Bocuse d’Or is a revered contest in Europe. That an American team has taken the title is quite a coup d’etat.

The competition gets its name from its founder, Paul Bocuse, whose restaurants at Epcot include Chefs de France and Monsieur Paul. There are deeper Central Florida connections, as well.

Now elderly and in ill health, Bocuse no longer has a hands-on role. His son, Jérôme, now oversees all aspects of the Bocuse empire from his headquarters here in Orlando. That’s him in the photo at the top assuming his father’s iconic pose with arms folded across his chest.

Although Peters and Turone are listed as employees of Per Se, they have largely been on leave for most of the past year as they concentrated on the competition.

That hard work seems to have paid off.

More information at the Bocuse d’Or site.

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