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Congratulations Bocuse d'Or Team Finland!

Team Finland ranked fourth at Bocuse d’Or finale in Lyon on 30 January.

Our cooperation partners from Bocuse d'Or Team Finland, Ismo Sipeläinen and assistant Johan Kurkela ranked fourth place in the world's most prestigious chef competition in Lyon. The team also achieved the Best Platter Prize.

Bocuse d'Or 2019 winner is Denmark, second Sweden and third Norway. The host country France was ranked sixth.

Finland has taken part in Bocuse d’Or 13 times. The team’s best placing is from 2015 when Matti Jämsén, President of the current team and Finland's judge, came in 4th place. The team is coached by Tommi Tuominen and Kalle Tanner.

 

Suckling veal rack as the platter ingredient

The finalists have 5 hours and 35 minutes to prepare two competition dishes for 14 people. Both tasks pay tribute to two masters of French gastronomy, founder of the contest Paul Bocuse, and Joël Robuchon.

The main ingredient of the platter is suckling veal rack, which must be paired with offal cuts, such as veal sweetbread, liver, or kidney. The task pays homage to Paul Bocuse who said that an ingredient in a dish is at its best when it is identifiable. The rack of veal must be presented on the bone in no more than two parts. In addition, the challenge is to portray the identity of the competing country in both the food and the design.

 

Vegetable chartreuse with shellfish to be presented on a plate

The plate dish pays homage to Robuchon, who modernized classic dishes. The candidates must prepare a modern take on chartreuse – the classic, warm, decorative vegetable or meat and vegetable terrine. The ingredients include vegetables and shellfish: oysters, scallops, mussels, and cockles.

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