Repertoire Culinaire AU Sponsors Bocuse d’Or 2023
At the beginning of this year from 22-23 January, the prestigious international culinary competition, Bocuse d’Or 2023, was held at the SIRHA expo in Lyon, France. Repertoire Culinaire AU was proud to sponsor this event in our native country of France. There was a fine selection of experienced chefs who came to participate from all over the globe.
The theme for this year’s Bocuse d’Or was ‘ Feed the Children’. Highlighting the importance of children’s nutrition, with chefs required to prepare three courses using pumpkin that would appeal to young palates. The second challenge was an elaborate platter featuring Scottish monkfish, scallops and mussels.
Representing Australia at the Bocuse d’Or was Chef Alex McIntosh from Sou’West Brewery in Victoria. Chef Alex completed two highly complex challenges in five and a half hours. Alex began his journey on the ‘Road to Lyon’ by winning the Australian Selection competition at Foodservice Australia in February 2022. He then went on to qualify at the Asia Pacific Selection in July and has been training intensively since then to create and refine his dishes. Assisting Alex and Tristan at the pass was their Coach Dan Arnold from Restaurant Dan Arnold in Brisbane, while Scott Pickett from the Scott Pickett Group was Australia’s representative on the judging panel.
Chef Alex’s three course meal for the ‘Feed the Children’ theme were as follows:
Starter: ‘Alphabet soup’
Macadamia and pumpkin tofu, coastal consommé, pumpkin disc, pickled pumpkin letters
Main: ‘Party Pie’
Crystal malt barley pastry layered with spaghetti squash, pumpkin, cabbage and potato cooked in kelp
Winter greens salad ~ Broccoli stem, Gruyère custard, brussels sprouts and kale Coastal custard ~ Jerusalem artichoke and egg yolk
Pumpkin and lemon myrtle sauce
‘Lamington’
Pumpkin ganache, coconut and lemon myrtle mousse, mango, pumpkin streusel and macadamia ice cream
Dessert: Monkfish Coastal Scallop Mousse
served with Macadamia and Finger Lime Beurre Blanc
Garnishes:
Crystal malt tart, cauliflower, eucalyptus goat’s curd
Confit potato, pea, horseradish
Mussels ragout, muntries, root vegetable jus
Sauce: Macadamia and finger lime beurre blanc
Alex and his commis chef Tristan Spain were placed 18th out of 24 countries, still an admirable achievement in the world’s most prestigious culinary competition. For Repertoire Culinaire AU, the ability to support Australian chefs selected for this unique opportunity, in our home country, has been nothing short of incredible. We are devoted to the distribution and wholesale of quality artisanal goods, it always brings us pride to see chefs demonstrate their creativity and artistry in new and exciting ways.
The competition saw Brian Mark Hansen from Denmark win the coveted Golden Statue of Paul Bocuse, while Norway’s Filip August Bendi was awarded silver and Bence Dalnoki from Hungary won bronze. In addition, young assistant chef Leon Haarberg Nilsen from Norway won the award for Best Commis Chef.
Events like the Bocuse d’Or are so important to culinary innovation. The congregation of quality products and highly trained chefs leads to exciting gourmet results.
The Bocuse d’Or (or Gold Bocuse) was created by the iconic French chef Paul Bocuse in 1987 and has become the most coveted prize in the culinary world. Just to be selected to compete in the Grand Final is a great honour, and the contest is like a sporting match with thousands of rowdy supporters cheering on their teams.
“It’s such a privilege to be selected to represent your country, it was truly a dream come true for me,” says Alex. “As well as the excitement and adrenaline rush of competing, it was incredible to meet leading chefs from around the world and be part of such a high profile event.”
Bocuse d’Or Australia President Tom Milligan says he could not be more delighted. “Our team pulled together really well,” he says. “Alex and Tristan really stepped up to the challenge and are a true credit to their country and the hospitality industry.
Repertoire Culinaire AU takes pride in being able to provide and distribute high end gastronomic products to chefs that can compete and cook fine food at the highest level. Whether your expertise be in pastry, bakery, or other gourmet practices, Repertoire Culinaire covers your gastronomic needs at a wholesale level.
Repertoire Culinaire AU Sponsors Bocuse d’Or 2023
At the beginning of this year from 22-23 January, the prestigious international culinary competition, Bocuse d’Or 2023, was held at the SIRHA expo in Lyon, France. Repertoire Culinaire AU was proud to sponsor this event in our native country of France. There was a fine selection of experienced chefs who came to participate from all over the globe.
The theme for this year’s Bocuse d’Or was ‘ Feed the Children’. Highlighting the importance of children’s nutrition, with chefs required to prepare three courses using pumpkin that would appeal to young palates. The second challenge was an elaborate platter featuring Scottish monkfish, scallops and mussels.
Representing Australia at the Bocuse d’Or was Chef Alex McIntosh from Sou’West Brewery in Victoria. Chef Alex completed two highly complex challenges in five and a half hours. Alex began his journey on the ‘Road to Lyon’ by winning the Australian Selection competition at Foodservice Australia in February 2022. He then went on to qualify at the Asia Pacific Selection in July and has been training intensively since then to create and refine his dishes. Assisting Alex and Tristan at the pass was their Coach Dan Arnold from Restaurant Dan Arnold in Brisbane, while Scott Pickett from the Scott Pickett Group was Australia’s representative on the judging panel.
Chef Alex’s three course meal for the ‘Feed the Children’ theme were as follows:
Starter: ‘Alphabet soup’
Macadamia and pumpkin tofu, coastal consommé, pumpkin disc, pickled pumpkin letters
Main: ‘Party Pie’
Crystal malt barley pastry layered with spaghetti squash, pumpkin, cabbage and potato cooked in kelp
Winter greens salad ~ Broccoli stem, Gruyère custard, brussels sprouts and kale Coastal custard ~ Jerusalem artichoke and egg yolk
Pumpkin and lemon myrtle sauce
‘Lamington’
Pumpkin ganache, coconut and lemon myrtle mousse, mango, pumpkin streusel and macadamia ice cream
Dessert: Monkfish Coastal Scallop Mousse
served with Macadamia and Finger Lime Beurre Blanc
Garnishes:
Crystal malt tart, cauliflower, eucalyptus goat’s curd
Confit potato, pea, horseradish
Mussels ragout, muntries, root vegetable jus
Sauce: Macadamia and finger lime beurre blanc
Alex and his commis chef Tristan Spain were placed 18th out of 24 countries, still an admirable achievement in the world’s most prestigious culinary competition. For Repertoire Culinaire AU, the ability to support Australian chefs selected for this unique opportunity, in our home country, has been nothing short of incredible. We are devoted to the distribution and wholesale of quality artisanal goods, it always brings us pride to see chefs demonstrate their creativity and artistry in new and exciting ways.
The competition saw Brian Mark Hansen from Denmark win the coveted Golden Statue of Paul Bocuse, while Norway’s Filip August Bendi was awarded silver and Bence Dalnoki from Hungary won bronze. In addition, young assistant chef Leon Haarberg Nilsen from Norway won the award for Best Commis Chef.
Events like the Bocuse d’Or are so important to culinary innovation. The congregation of quality products and highly trained chefs leads to exciting gourmet results.
The Bocuse d’Or (or Gold Bocuse) was created by the iconic French chef Paul Bocuse in 1987 and has become the most coveted prize in the culinary world. Just to be selected to compete in the Grand Final is a great honour, and the contest is like a sporting match with thousands of rowdy supporters cheering on their teams.
“It’s such a privilege to be selected to represent your country, it was truly a dream come true for me,” says Alex. “As well as the excitement and adrenaline rush of competing, it was incredible to meet leading chefs from around the world and be part of such a high profile event.”
Bocuse d’Or Australia President Tom Milligan says he could not be more delighted. “Our team pulled together really well,” he says. “Alex and Tristan really stepped up to the challenge and are a true credit to their country and the hospitality industry.
Repertoire Culinaire AU takes pride in being able to provide and distribute high end gastronomic products to chefs that can compete and cook fine food at the highest level. Whether your expertise be in pastry, bakery, or other gourmet practices, Repertoire Culinaire covers your gastronomic needs at a wholesale level.