Bocuse d’or | Canada ranks 11th

After a fierce two-day competition involving 24 countries, the Canadian team arrived in 11^e place in the final of the prestigious Bocuse d’Or gastronomic competition.

The award ceremony took place on January 23 at 6 p.m., Lyon time, in the presence of Jérôme Bocuse. Denmark won the coveted Bocuse d’or prize, while Norway was awarded the silver medal and Hungary the bronze.

An entirely European podium, therefore, and once again demonstrating the world domination of the Scandinavian countries in gastronomy, while Norway also won the prize for best commis and Sweden for its part won the prize for best platter. France received the prize for the best dish for the theme “Feed the kids” (chosen by a jury made up of children) and Mexico, a new prize highlighting social commitment. The Canadian team arrived at 11^e rank, she who was ranked 13^e during his last participation, in 2019.

The most prestigious culinary competition in the world welcomed 24 teams from as many countries to the grand finale, which took place on January 22 and 23 in Lyon, France. The Canadian team was led by chef Samuel Sirois, completed by clerk Léandre Legault-Vigneault and under the supervision of coaches Gilles Herzog and Alvin Leung (judge for the show Master Chiefs). Sirois, who teaches at the ITHQ, was in his 18^e participation in the prestigious competition. The Canadian team had managed to carve out a place in the grand final after obtaining a second place at the continental final in Santiago, Chile, last July. It was notably supported financially in this adventure by the Montreal Office of Gastronomy, an initiative of Tourisme Montréal.

Two events were on the program for this edition. For the first, entitled “Feed the kids”, the teams had to present a starter, a main course and a dessert inspired by education in a healthy and diversified diet, with squash as the imposed food. For the second test of the platter, the cooks had to highlight the monkfish and scallops, and in particular had to present two vegetable garnishes and a stew as an accompaniment, with the imposed foods being mussels and legumes from the country of origin of the dish. ‘team.

For the first test, Sirois let himself be inspired by emotions related to his childhood; a balloon floating in a snowy park, the memory of a comforting gratin of pasta in the shape of the letters of the alphabet after a day spent playing outside, a wood fire outside while the snow was gently falling while enjoying a gingerbread man.

For the platter, the Canadian team proposed a monkfish stuffed with chanterelles, a dulce seaweed praline in the shape of a small green tree and a dish of “autumn leaves” with carrots prepared in multiple ways and a floor made of flour. chestnut and hazelnut, all accompanied by a casserole of Canadian white beans with royal mussels.

Pastry World Cup: Canada wins the special eco-responsible prize

The Pastry World Cup took place on January 20 and 21 in Lyon. After a 15-year absence from the “Pastry Olympics”, the Canadian team was back in the final, after finishing fifth in the continental semi-final in Santiago and receiving from the jury a “wild card” guaranteeing him a place in the final.

The team came in tenth position out of the 19 participating countries and distinguished itself by receiving the special eco-responsible prize. It was made up of Patrick Bouilly, pastry teacher at the ITHQ, Jacob Pelletier, master chocolatier and Ross Baisas, expert in ice sculpture. Daniel Garcia, vocational training coordinator, acted as team president.