Top Accolade for Irish beef at Culinary Olympics
IRELAND - Irish Beef has been selected as a key ingredient by the organisers of the prestigious French culinary competition, Bocuse d’Or, writes Declan Fennell, Meat Division, Bord Bia – Irish Food Board.
27 November 2012
1 minute read
Heralded as the Olympics of the culinary world, the finals of the competition will take place in Lyon during the Sirha trade show on 29 and 30 January 2013.
The selection of Irish beef followed a rigorous and lengthy process by the competition’s International Organisation Committee was based on its grass fed nature meaning the beef is of a high quality in terms of tenderness, taste and texture.
Securing this accolade is a valuable endorsement and recognition for Irish Beef.
The Bocuse d’Or held every two years in Lyon, France, is regarded as the most challenging and prestigious haute cuisine cooking competition. Bocuse d’Or was pioneered and named after a 3 Star Michelin Chef, Paul Bocuse, in order to broaden the public’s understanding of the extraordinary dedication, practice and precision required to execute the very finest cuisine.
Securing a place as a chef in the Bocuse d’Or Finals is an honour in its own right and involves months of preparation and planning whilst beating off stiff competition in the World Series of qualifying rounds and heats.
The Bocuse d’Or Finals 2013 will take place over two days (29–30 January 2013), during Sirha, the world hospitality and food service trade show, where 24 international teams will compete.
TheCattleSite News Desk
