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[uncode_info_box items=”Date”]“I like the spirit of competition and setting goals. Competing at Bocuse d’Or was an obvious next step. With Camille and Christophe, we share the same high standards and the taste for victory that drives us every day.” Paul Marcon, French candidate to the Bocuse d’Or.
“I have a strong emotional bond with the Marcon family, which I’ve known for over 30 years. I was already by Régis’s side when he won the Bocuse d’Or. Supporting Paul on his own adventure with conviction was an obvious choice, because I deeply believe in his capabilities. Together with Camille, they form a great team whose human values I share.” Christophe Quantin, official coach of the French candidate to the Bocuse d’Or.
The Bocuse d’Or Europe platter will celebrate Norwegian seafood. The European chefs will have 5h30 to create a platter for 14 people featuring seafood products supplied by Seafood from Norwegian. On the platter, skrei and scallops will have to be used for the main dish and will have to be presented in one or two identical pieces on the platter. Candidates will also create two side dishes, presented on the platter, from plant based ingredients and another side dish served with a traditional Norwegian stockfish, made from cod slowly dried in open air.
