Bocuse d’Or in Lyon: Honoring the Legendary Paul Bocuse

On July 21, the Selection Committee presided by Jérôme Bocuse met to decide which countries in the Asia-Pacific region would qualify for the Grand Final of the Bocuse d’Or, a two-day biennial world chef championship. Named in honor of Paul Bocuse, the renowned chef and restauranteur who was the recipient of the coveted France’s prestigious “Meilleur Ouvrier de France,” the Bocuse d’Or is considered one of the most prestigious gastronomic competition in the world.

Held in Lyon, the home town of Bocuse, the next competition is scheduled for January 22 and 23, 2023 and is held during Sirha Lyon, the World Hospitality & Food Service trade show. Lyon, the capital city in the Auvergne-Rhône-Alpes region of France is nestled at the confluence of the Rhône and Saô rivers.

According to Inés Carrayrou of Monet+Associates Agency for the Bocuse d’Or Americas 2022, each team vying for a chance to participate in the Grand Final was required to submit a recipe based upon a main ingredient and make a presentation. 24 chefs will ultimately be selected and during the intense two-day competition will have just five hours and 35 minutes–and not a second longer–to prepare their dish which is then presented ‘à la française’ on a tray or platter. Each entry is exquisite and the winner recieves what the Bocuse d’Or website describes as “the most beautiful trophy in the world of gastronomy.”

5 TALENTED TEAMS JOIN THE WINNERS OF THE PREVIOUS 2022 SELECTIONS

The five winning countries are:

Australia – Alexander McInstosh
China – Nick Lin
Japan – Tomoyuki Ishii
New Zealand – William Mordido
South Korea – Hwang Byeong Hyen

The teams, the recipes as well as the theme plates they’ll be preparing will be announced this fall.

Listed below are the teams that qualified for the different continental selections.

Bocuse d’Or Europe 2022

1st: Denmark – Brian Mark Hanse
2nd: Hungary – Bence Dalnoki
3rd: Norway – Filip August Bendi
4th: Sweden – Jimmi Eriksson
5th: Iceland – Sigurjón Bragi Geirsson
6th: Finland – Johan Kurkela
7th: France – Naïs Pirollet
8th: United Kingdom – Ian Musgrave
9th: Switzerland – Christoph Hunziker
10th: Belgium – Sam Van Houcke

Bocuse d’Or Americas 2022

1st: USA – Jeffery Hayashi
2nd: Canada – Samuel Sirois
3rd: Chile – Ari Zúñiga
4th: Colombia – Carlos Pajaro
5th: Mexico – Marcelo Hisaki

Paul Bocuse was the incarnation of French cuisine,”  said then-French President Emmanuel Macron in 2018 when Bocuse passed away in Collonges-au-Mont-d’Or, in Lyon, where he was born and operated his main restaurant. Bocuse, credited with changing French cuisine with the introduction of nouvelle cuisine, a lighter, fresher approach to the classic cookery of France.

At the time of his death, Bocuse’s restaurant, L’Auberge du Pont de Collonges, had retained three Michelin stars since 1965, which according to The Washington Post, was “one of the longest runs in Michelin history.

Below is one of his famed recipes.

Paul Bocuse’s Apple Tarte Tatin

Shortcrust Pastry

Caramel

Tart

Melt the butter in a double-boiler, stirring it with a whisk. Let cool for a few seconds. Add the salt and mix. Add the confectioners’ sugar. Mix. Add the flour in a steady stream, while continuing to mix. Once the dough begins to come together, take out the whisk and continue to mix with a spatula. Work in the baking powder.

Break the egg into a ramekin, beat it with a fork, then pour it into the dough. Mix it until the dough comes together into a ball. Flatten it slightly, put it on a plate, and leave it to rest in the refrigerator for 1 hour.

If you prepare the dough the day before, remember to take it out of the refrigerator a bit before you want to use it, so that it is not too hard.

You can also make the caramel several hours in advance. There is no need to reheat it before arranging the apples.

Step 2: Caramel

Heat the sugar over high heat in a saucepan. When the sugar has turned a nice, golden color and is beginning to foam, mix it with a wooden spoon. Add the butter. Mix until the butter is melted.

To make a successful caramel, wipe the pan out carefully before starting the process. Move it around during the cooking of the sugar, but do not use any utensils.

The caramel should have a good color without becoming at all brown. Allow 3 to 4 minutes or so.

Pour the caramel into a 8-inch (20-cm) metal baking dish. Split the vanilla pod in two without separating the two halves. Put it into the pan, right in the middle, to form a “V”.

Step 3: Tart

Preheat the oven to 325°F (160°C). Peel and core the apples. Cut them in half vertically. Arrange the apples, standing them upright in the pan. Fill in the center, and fill up any gaps.

It is important for the success of the tart that the apples are all the same thickness. Peel them immediately before cooking to make sure they do not oxidize when in contact with the air.

Place the pan in the bottom of the oven and cook for 1 hour. Check that the apples are cooked. Allow to rest for 10 minutes, then chill for 1 hour.

Preheat the oven to 400°F (200°C). Place the dough on parchment paper, and flour it lightly. Roll it out into a circle about 1/8-inch (3-mm) thick. Lay the lid of the dish upside down on the pastry, and cut the pastry out to the same interior dimensions as the lid. Cut away the excess.

Prick the surface of the dough all over, using a fork. Trim the greaseproof paper to within 1/2 inch (12 mm) of the edge of the dough. Slide the dough, on the paper, onto a baking tray. Bake for 10 minutes. Lay the cooked pastry on a cooling rack. Allow it to cool and harden.

It is always helpful to use parchment paper: there is no need to butter the pan, and the transfer of the pastry base is easy.

After 10 minutes of cooking, the pastry will still be soft. It hardens completely when cool. Handle it with care!

A few minutes before serving, gently warm a serving plate. Place the pastry disk over the apples. Unstick the apples by holding the pastry with one hand and turning the pan from all angles.

When the apples are unstuck from the bottom, turn out the tart. Lay the plate upside down over the pan, invert, and lift the pan away. The tart is ready to be devoured!

This recipe was originally published in “My Best Paul Bocuse” (Éditions Alain Ducasse). 

TASTE AWARDS Viewers Choice Voting open thru March 11th 

The TASTE AWARDS are pleased to announce that VIEWERS CHOICE Voting is now open through March 11th for the following categories:Fans, studios, hosts and more are encouraged to vote for their favorites on the TASTE AWARDS site or at www.TastingDark.com

In addition, all Finalists Nominees and selected Special Achievement Award Honorees have been announced for this 13th Anniversary Year.

Among the nominees, well known celebrity and program names include Selena Gomez, Andrew Zimmern, G. Garvin, Lidia BastianichGordon Ramsay, Ming Tsai, Christopher Kimball, Tyler Florence, Chef JJ Johnson, Chef Jernard Wells, Joy Bauer, and Edward Delling-WilliamsFor over a decade, the TASTE AWARDS have been the premier awards celebrating the year’s best in Food, Fashion, Health, Travel, and Lifestyle programs in Film, Television, Online & Streaming Video, Podcasts, Radio and Photography.

Winners, Honorees and Hall of Fame Inductees will receive their honors at star-studded ceremony in April 2022 (format to be announced).Winners of selected award categories will be pre-announced in mid-March 2022. See the full Nominee list Below.

Viewer’s Choice Voting for selected categories is open now through March 11th here.The TASTE AWARDS have included appearances by stars, celebrities, producers and executives from networks and platforms such as the Food Network, the Style Network, Bravo, the Cooking Channel, TLC, Discovery, Lifetime, E! Entertainment Television, PBS, Create TV, APT, NBC, ABC, the CW, HGTV, the Travel Channel, HD Net, Hulu, YouTube, Dreamworks, Esquire Network, FYI Network, The History Channel, Bio, iHeart Radio, Sony Pictures, HBO Max, Entertainment Studios’ Recipe.TV, NETA, Myx TV, Netflix, Amazon Prime, Tastemade, the Africa Channel, Roku, and more.

The TASTE AWARDS are the highest awards for creators, producers, hosts, and directors of Lifestyle Programs, Series, Shows & Cinema.

Often called “The Oscars of Food, Fashion and Lifestyle Media,” they are the premier broadcast awards show celebrating the year’s best achievements in Food, Fashion, Health, Travel, and Lifestyle programs on Television, in Film, in Online and Streaming Video, on Radio and in Podcasts, and Photography.

GENERAL CATEGORY TASTE AWARDS NOMINEES


The Academy of Media Tastemakers has selected the following nominees in each awards category.

Best Chef in a Series

AZ Cooks Live
Bake It Up a Notch with Erin McDowell (Food52)
Cooks Thyme with Chef Tobias Cooks
G. Garvin Live!
Gordon Ramsay: Uncharted
Just Eats with Chef JJ
Kevin Belton’s Cookin’ Louisiana
Paris Bistro Cooking with Edward Delling-Williams
Simply Ming: Season 18
The TODAY SHOW: Joy’s Superfood Friday
What’s Eating Dan? — America’s Test Kitchen, Dan Souza

Best Food Program – Television

A Taste of Key West
Christopher Kimball’s Milk Street Television
Cook’s Country
Eatup! New York
Fast Foodies
Gordon Ramsay: Uncharted
Just Eats with Chef JJ
Kevin Belton’s Cookin’ Louisiana
New Soul Kitchen Remix
Paris Bistro Cooking with Edward Delling-Williams
Selena + Chef Season 2
Tastes Like Home Series Four and Five

Best Food Program – Online and Streaming

AZ Cooks Live
Bake It Up a Notch with Erin McDowell (Food52)
Bravo’s Top Chef: Last Chance Kitchen
Chef Jason Bunin Cooking Show
Cutting the Curd
Feast.Network
Gear Heads — America’s Test Kitchen
Let’s Make Dessert — America’s Test Kitchen
Meat and Three
Sweet Heat with Rick Martinez (Food52)
The Butter Book
The Extra Mile
The Wild Harvest
What’s Eating Dan? — America’s Test Kitchen, Dan Souza

Best Food Travel Series

A Parisian Food Affair with Julie Neis
A Queen In The Kitchen-Estate Italiana
A Taste of Key West
Australia’s Food Bowl with Stefano de Pieri
Christopher Kimball’s Milk Street Television
French Country Cooking with Edward Delling-Williams
Gordon Ramsay: Uncharted
Lidia Celebrates America: A Salute to First Responders
Maria’s Portuguese Table , 8 part Series
Tastes Like Home Series Four And Five
The Extra Mile
To Dine For with Kate Sullivan
Weekends with Yankee

Best Reality Series

Backyard Bar Wars
Culture Kitchen
Fast Foodies
G. Garvin Live!
Just Eats with Chef JJ
New Soul Kitchen Remix
Selena + Chef Season 2
Simply Ming: Season 18
The Event

Best Drink or Beverage Program

Back Bar
Backyard Bar Wars
Dads Drinking Bourbon
Feast.Network
Muddled Up!
Proof
The 3 Julias on 30A Television
The Grape Nation
The Speakeasy
Wine First
Wine Soundtrack

Best Branded Program, Native Content, Video, or Advertisement
Presented by R&B Cellars

Clovia – Women’s Day
Get Away for a Day with Allyshia Renay!
Nadia Mejia’s (2016 Miss USA Runner-Up) AI Driven Interactive Food Film
Non So Dove, Ma Insieme
The Superiore of Prosecco in Venice

Best Green or Organic Program, Series or Film

Building Tomorrow
French Country Cooking with Edward Delling-Williams
New Day New Chef : LIVE
Paris Bistro Cooking with Edward Delling-Williams
The Green Wave – Tahiti
The Soul of A Farmer

Best New Series

Backyard Bar Wars
Counterjam
Culture Kitchen
Fast Foodies
Let’s Make Dessert — America’s Test Kitchen
The Sandwich Universe

Best Single Topic Series
Presented by Gowan’s Cider

All in the Industry
Back Bar
Cutting the Curd
Dads Drinking Bourbon
Extreme Cuisine – Sea Urchin
Fields
Let’s Make Dessert — America’s Test Kitchen
Pizza Quest
Sip Sip Hooray! wine podcast
The Event
The Sandwich Universe
The Speakeasy
The Wild Harvest

Best Series Pilot

Backyard Bar Wars
Cooking in Mexican from A To Z
Dear Mama
Fast Foodies
Fields
Muddled Up!
One BIG Recipe
Pizza Quest
The SloFunkPump Show

Best Home Chef in a Series

Eat, Drink, and Handle Your Business
Let’s Make Food From Food with Michelle Ullmann
Living By Design
Selena + Chef Season 2
The 3 Julias on 30A Television
The Trailer Park Cooking Show With Jolene Sugarbaker
Valcooks Kitchen

Best Food or Drink Podcast

Christopher Kimball’s Milk Street Radio
Counterjam
Item 13: An African Foods Podcast
The Black Kitchen Initiative by Heinz
The Sandwich Universe
The Speakeasy

Best Travel Program

A Parisian Food Affair with Julie Neis
A Pilgrimage to Tibet
Dear Mama
Get Away for a Day with Allyshia Renay!
Gordon Ramsay: Uncharted
Great Getaways: Amsterdam, The Netherlands
Passion Italy
SOS
Tastes Like Home
Travels with Darley

Best City or Regional Program

Amah Knows Best
Australia’s Food Bowl with Stefano de Pieri
Back At The Table
Eatup! New York
Get Away for a Day with Allyshia Renay!
Persimmons, Prosciutto & Friends
Wine Road Podcast

Best Ethnic Lifestyle Series, Program or Film

54 Years Late
A Queen In The Kitchen-Estate Italiana
CombiNation Plates
Culture Kitchen
Friday Night Vibes
G. Garvin Live!
Just Eats with Chef JJ
New Soul Kitchen Remix
The Black Kitchen Initiative by Heinz
Valcooks Kitchen

Best International Program

Amah Knows Best
Australia’s Food Bowl with Stefano de Pieri
Extreme Cuisine – Sea Urchin
French Country Cooking with Edward Delling-Williams
Nordic by Nature – Michelin Stars
Passion Italy
Sopitas de mi Ecuador
Tastes Like Home
The Green Wave – Tahiti

Best Multi Camera Production

Backyard Bar Wars
Fast Foodies
French Country Cooking with Edward Delling-Williams: Foraging By The Sea
Kevin Belton’s Cookin’ Louisiana
Persimmons, Prosciutto & Friends
Tastes Like Home