Denmark wins gold at Bocuse d'Or

Denmark’s Rasmus Kofoed has won the prestigious Bocuse d’Or competition in Lyon, with UK representative Simon Hulstone finishing in 13th place out of a total of 24 competing nations.

As the winner of the most high profile international culinary contest, Kofoed has won €20,000 (£16,700) in prize money. He previously finished third and second in the Bocuse d’Or in 2005 and 2007 respectively.

Sweden’s Tommy Myllymaki came in second place, with Gunnar Hvarnes of Norway in third.

Hulstone, head chef at the Michelin-starred Elephant restaurant in Torquay, Devon, has represented the UK twice in the biennial contest.

The special prize for the best fish platter went to Switzerland, with  France winning the special prize for the best meat dish.

Hulstone worked together with Team UK commis chef Jordan Bailey, sous chef at the Elephant, and a commis supplied by the competition's organisers, and was looked on by team manager Nick Vadis, UK executive chef at Compass Group.

The team worked solidly for five-and-a-half hours preparing, cooking and serving to the international judging panel two silver flats, one based on Scottish seafood and the other on Scottish lamb, each serving 14 people.

Hulstone’s fish course comprised dashi-poached Scottish monkfish loin with wild fennel pollen; crab “bombe”; langoustine and caviar “buttons”; lemon-infused salsify with smoked salmon; “medusa” – monkfish liver and crispy shirazu; royale of Jerusalem artichoke, truffle and pea; verjus and spring onion butter; and trawlerman’s pie.

His meat course was loin of Scotland’s finest lamb with sweetbreads; “spiral” of shoulder; textures of beetroot; couscous “domino” with cucumber ketchup and watermelon; charlotte of asparagus and pea, foie gras bon bon; Madeira jus; and shepherd’s pie.

The team could not precut any ingredients, although they were allowed to pre-peel garlic, portion oil, salt, flour and other ingredients, and bring stocks made in advance.

The judging panel included high profile chefs such as Thomas Keller and Eric Fréchon, representing the USA and France respectively, 2009 Bocuse d’Or winner Gier Skeie of Norway and the UK’s Academy of Culinary Arts president Brian Turner.

A group of more than 150 British supporters were in the crowd at Lyon cheering for Hulston, who said the noise “was unbelievable”. He added that the competition had been hard work and although he had not been fazed by the noise of the fans, he was unable to hear Vadis as a result. “He had to look after all my timers, I just couldn’t hear anything,” Hulstone said.

“Although the first candidate served their food an hour before me, as soon I heard the first platter going out I started to panic. But the support helped us and has been amazing – it’s been really great.”

Hulstone added that he was thrilled with his commis chef Bailey: “He was better than me! He’s definitely one to watch.”

The Bocuse d’Or was founded by legendary French chef Paul Bocuse in 1987 and takes place every two years at the Sirha (Salon International de la Restauration, de l'Hotellerie et de l'Alimentation) exhibition in Lyon.

Bocuse d’Or 2011 full results

1 Denmark
2 Sweden
3 Norway
4 Finland
5 France
6 Switzerland
7 Iceland
8 Germany
9 Japan
10 USA
11 Netherlands
12 Canada
13 United Kingdom
14 Belgium
15 Italy
16 China
17 Spain
18 Malaysia
19 Argentina
20 Australia
21 Guatemala
22 Uruguay
23 Poland
24 Indonesia

Simon Hulstone’s final countdown to the Bocuse d’Or >>

Spain wins World Pastry Cup >>

Table Talk picture gallery of the Bocuse d’Or 2011 >>

By Kerstin Kuhn