Bocuse d’Or Europe – first prize for the “best platter” goes to team France

Last Friday in Tallinn, Estonia, Team France qualified for the world final of the Bocuse d’Or Trophy, scheduled for next June in Lyon. A great performance for the French “dream team”, coached by our very own Head Chef Alain Le Cossec and with the support of one of our graduates.

The Bocuse d’Or Europe event is the second and next-to-last stage where chefs compete to qualify to become the best chef in the world. Two highlights mark this competition: a theme on a platter highlighting an emblematic product of the host country, the Estonian quail, followed by a theme on a dish. The panel of judges is made up of the world’s finest chefs.

A great team effort

The competition lasted 5 hours and 35 minutes, during which Davy Tissot, Meilleur Ouvrier de France (MOF) 2004 and winner of the Bocuse d’Or France Trophy, accompanied by his commis chef Arthur Debray, fine-tuned their catfish dish with vegetable garnish along with their platter presenting the Estonian quail.

In addition to winning 6th place overall, which earned them their ticket to the world grand finale, Chef Tissot and Arthur won 1st prize for the best platter.

This qualification was the result of a huge team effort lasting over several months. Davy Tissot and his commis chef Arthur, worked together to form an amazing pair coached by Alain Le Cossec, MOF Head Chef at Institut Paul Bocuse and supported by Nicolas Ferrand, a graduate of our school’s Bachelor’s programme in Culinary Arts Management.

En route for the grande finale!

Next step: the finalists will have the opportunity to compete again at the Bocuse d’Or World Final event, which will take place during the Sirha – International Food Service, Hospitality and Food Produce Exhibition in Lyon on 1st and 2nd June 2021.

The exceptional performance of Chef Tissot in this competition is a great source of inspiration for all our students in Culinary Arts, Food Service and Hospitality Management who dream of one day reaching such a level and in turn promoting French gastronomy throughout the world.