Earlier today, Team USA finished second in the 2015 Bocuse d’Or, a huge surprise given the fact that the Americans have never even come close to the podium, with a top finish of sixth place back in 2009.
In fact, Team USA came very close to winning the whole shebang, as the Bocuse d’Or released the scoring. The victorious Norway (1,662 points) barely edged the United States (1,653), and both were well ahead of the rest of the pack: Sweden (1,1610), Finland (1,599), Japan (1,553) and Denmark (1,509).
Each team had to present two dishes: a meat platter and a fish plate. The proteins were guinea hen and brown trout. Both the meat platter and the fish plate were designed by the lauded Martin Kastner.
Here is what chef Philip Tessier and commis Skylar Stover presented the judges:
The Fish Plate: Brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consommé.
The Meat Platter: Barrel-Oak Roasted Guinea Hen with sausage of guinea leg confit, white corn mousse, and black winter truffle, “Garden of Sweet Peas” with French Laundry garden blossoms and herbs, sugar snap peas, and black trumpet mushroom panade, “Beehive” with boudin of smoked guinea liver, grapevine honey, pistachio “Pain des Genes,” wild fennel buds, and topaz wine glaze, Black Truffle Consommé with ragout of gizzard and heart “confit,” steamed custard, and flowering cress, White Corn “Nest” with buttered corn pudding, crisped corn silk, and “petit” popcorn, and Preserved Chanterelles with salad of frisée and garden blossoms, pickled huckleberry, and “foie gras” jus.
· Previously: Team USA places second in 2015 Bocuse d’Or [Inside Scoop]
· Previously: All Bocuse d’Or coverage [Inside Scoop]
