This text is part of the special book Plaisirs
This week, the Canadian team showcased culinary talent from here to the Gastronomy Olympics.
On Sunday, January 22, the Canadian team, made up of candidate Samuel Sirois, clerk Léandre Legault-Vigneau and coach Gilles Herzog, took part in the grand finale of the Bocuse d’Or. They arrived at 11e place in the world’s most prestigious gastronomy competition. The Scandinavian countries have dominated the Bocuse d’Or podium for several years. This time around, Denmark and Norway climbed to first and second place respectively, followed by Hungary.
The ten countries ahead of Canada all have very large teams that have already won the Bocuse d’Or and benefit from financial support far superior to that of the Canadian team. As in the Olympic Games, this undeniably plays into the success of the teams. Despite everything, the Canadian team ranked ahead of Japan and Belgium, also winners of the Bocuse d’or in the past.
A coveted competition
Every two years since 1987, 24 chefs from around the world compete at the Bocuse d’or in Lyon. Created by French chef Paul Bocuse, this is the most coveted cooking competition for top international chefs. In precisely 5 hours 30 minutes, each team must carry out the themes of the plate and the platter. For the 2023 edition, the trio of Quebec chefs received the directive last September to use monkfish as the main item on the platter, while with regard to the theme of the plate, the organization has teams challenged to cook not one, but three dishes. The theme: like a school canteen meal, prepare a vegan starter, a main course including an egg and a dessert. All these dishes must be based on squash.
In addition to the imposed themes, one of the most important evaluation criteria of the competition is the promotion of the key ingredients of each country. That’s why the Canadian team’s menu on Sunday featured the three sisters — corn, squash and beans — as well as glasswort, roasted camelina oil and seeds, and wild ginger.
Typically, the process takes two years. But the COVID-19 pandemic extended it for two years. It is therefore all the more a feat to have been there and to have performed so well. Although the Canadian team does not have the same budget as the major European and American teams, the support of Chefs Canada — an organization aimed at promoting Canadian gastronomy in major culinary competitions —, the ITHQ and the Office of Montreal gastronomy undoubtedly contributed to its success. By the way, their incredible performance showcases all the talent from here internationally and paves the way for the next candidates. So many good reasons to invest more in Canadian culinary culture!
Lyon, gastronomic destination par excellence
This special content was produced by the Special Publications team of the To have to, relating to marketing. The drafting of To have to did not take part.