Bocuse d’Or, the global cooking contest that pits the world’s finest chefs against eachother in a battle of culinary wits, celebrated its Asia-Pacific Continental Selection round in impeccable style Tuesday night with a feast for the ages at Guangzhou’s swanky LN Garden Hotel.
This is not the first time that Bocuse d’Or has graced Guangzhou with its saucy antics. Readers may recall that, back in February, culinary conjurers from around the country descended on our city for the China National Selection Round of the prestigious competition.
This return visit, however, marks the first time China has played host to a Continental Selection round in the contest’s 31-year-long history and the scene in the stands at the Baiyun Convention Center, where the live action cook-off took place, was one of fitting enthusiasm.
Two days of slicing, dicing, sauteing and flambeing produced six happy winners who will proceed to the tournament’s final showdown in Lyon, France next January where they will join battle with some of the world’s most capable gastronomical gladiators to select a final champion.
Japan’s team took first prize at this week’s Continental Selection, followed by Thailand, South Korea, Australia and Singapore. And how did China fare? Patriotic food fans will be happy to learn that though they did not place, Team China was selected as a ‘Wild Card’ winner and thus will also advance to the global finale in Lyon.
Back at the LN Garden Hotel, where this heady stew of high-flying cookery was duly feted, more than 300 VIP guests had what sounds like the feast of a lifetime. A star-studded cast of Michelin rated chefs indulged diners in course after course of expertly prepared seafood and mouthwatering desserts.
Naturally, sophisticated entertainment was on hand to sernade the well-fed crowd.
Didn’t quite make the exclusive guest list? Scroll on for a vicarious play-by-play of some of the banquet's greatest hits – these dishes look so good you can practically taste them through the screen.
Chef Paul Piaret kicked things off with a creative ‘Very-Sea Sea Scallop’: a combination of fresh scallops and sea urchins flavored boldy with a mix of soy sauce and (hopefully boiled) seawater
Bangkok-based Chef Arnaud Dunander Sautheir decided to escalate matters with this French blue lobster and green capsicum curry – a daring fusion of French and Thai cuisine
Chef Alvin Leung of Hong Kong represented Chinese ingredients and flavor by serving up a Yangtze River yellow croaker with lotus seeds and roots
Master Chef Hisamitsu Hataji from Japan followed this up with a juicy medley of Wagyu meats grilled to umamilicious perfection
Finally, Chef Clement Ayache put a sugary end to this gastronomical gang-bang with a fruity, handcrafted dessert