The Canadian team made up of chef Samuel Sirois and his commis Léandre Legault-Vigneau, then coach Gilles Herzog came second in the continental final of the prestigious Bocuse d’or competition, which was held this week in Santiago, Chile. .
Posted at 12:05 a.m.
Updated at 10:08 a.m.
This silver medal guarantees him a place in the world competition which will take place in Lyon, in 2023.
It took Samuel Sirois and Léandre Legault-Vigneau five hours of intense work to create a platter on the theme of Chilean salmon as well as a vegetarian plate designed around quinoa, an essential ingredient of the host country.
The United States won the gold and Chile the bronze. Colombia and Mexico are the other two countries that will represent the Americas in the final.
Meanwhile, the Canadian Pastry World Cup team, formed by Patrick Brouilly and Alexandrine Grégoire-Guidon, ranked fifth in the sweet competition.
Unfortunately, only the top three teams advance to the final. It was nonetheless a fine return for our culinary athletes to the Sweet Olympics, with Canada’s last participation dating back to 2007.