Bocuse d’Or: Road to Lyon

Preping Saison's mendocino sea urchin in date bread Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
cookies at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

 

We were honored to be invited to ment’or BKB’s send-off celebration for Team USA 2017 to Bocuse d’Or last week. Bocuse d’Or is the premier culinary competition in the world, the culinary equivalent of the olympics. Started by the famous Chef Paul Bocuse, it is held in Lyon, France every two years. Teams of chefs from around the world train full-time to compete. Only 24 teams will qualify for the final round in Lyon. Team USA 2015 was the first USA team to place, and won the silver statue. Interested in learning more about the Bocuse d’Or? Check out this book by Andrew Friedman.

The send-off celebration at SFMOMA’s In Situ began with passed appetizers created by several San Francisco chefs who came out to support the team and prepare an amazing menu for the evening, including Corey Lee and Brandon Rodgers of In Situ, Mourad Lahlou of Mourad and Aziza, Michael Mina of the Mina Group, Roland Passot of La Folie, Joshua Skenes of Saison, and Wendy Sherwood of La Forêt Chocolate.

 

La Foile chickpea pansies with caviar at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
in situ abalone vol-au-vent at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
Mourad Lahlou making tnrtelette with dill and roe at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
Saison Uni on toast Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or

 

 

Appetizers were followed by a panel interview led by San Francisco Chronicle food editor Paolo Lucchesi and included Team USA 2017-Head Chef Mathew Peters, Commis Harrison Turone, Head Coach and 2015 Silver Medalist, Philip Tessier and ment’or President Chef Thomas Keller of The French Laundry and theThomas Keller Restaurant Group. Watch the full interview on Facebook here.

 

San Francisco Chronicle food editor Paolo Lucchesi and included Team USA 2017-Head Chef Mathew Peters, Commis Harrison Turone, Head Coach and 2015 Silver Medalist, Philip Tessier and ment’or President Chef Keller at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

 

Following the panel discussion, everyone headed into the kitchen to taste even more creations from the amazing group of chefs. The kitchen was packed and so energetic, we didn’t get to try everything, but some of our favorites were Chef Brandon Rodgers’ wild bamboo fungi and scallop amandine, Chef Mourad Lahlou’s couscous, pumpkin seed, harissa, and blossoms, and Chef Roland Passot’s wild mushroom risotto with black truffle (we could sit and eat bowls of this all night).

 

Poularde en bessie at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
in situ wild bamboo fungi and scallop Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
In situ plating bamboo fungi and scallop amandine at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
inset poularde en bessie at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

In situ wild bamboo fungi and scallop amandine at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

Chefs Thomas Keller and Mourad Lahlou at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
Michael Mina Dungeness crab meat flan with black truffle dash at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

Joshua Scenes from Saison with cured caviar in grilled kelp at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

Roland Pastor of La Foile at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
Roland Pastor of La Foile adding black truffle to his wild mushroom risotto at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

Roland Pastor of La Foile making wild mushroom risotto with black truffles at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
Chefs at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

Chef Mourad Lahlou of Mourad plating couscous at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF
Chef moured lahlou from Mourad's couscous with pumpkin seeds, harissa, and blossoms at Ment'or BKB's send off celebration for Team USA 2017 to the Bocuse D'or with The Taste SF

 

More than just a fabulous evening, the send-off party was also a fundraiser for ment’or. Training for Bocuse d’Or is so intense that it becomes the team’s full-time job, and that’s where the ment’or foundation comes into play. The nonprofit foundation helps to support chefs so that they are able to focus on their training. President of ment’or, Chef Thomas Keller, explained that Chef Bocuse personally called him to ask him to be the president of Team USA, with the goal of elevating the culinary reputation of USA. We’d say he has succeeded.

Support young chefs and Team USA by donating here.

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