Wednesday , August 21 2019
Home / senegal / France: After World Coffee Dough, Morocco Participates in Bocuse D & # 39; Or

France: After World Coffee Dough, Morocco Participates in Bocuse D & # 39; Or



Bocuse D & # 39; Or / Facebook

Chief Aiss Ait Ouakrim represents Morocco.

GASTRONOMY – Leading chefs from 24 countries, including Morocco, on 29 and 30 January demonstrate their know-how in Lyon (central eastern part) to try and win Bocuse d & # 39; It is one of the most prestigious trophies in gastronomy.

24 chefs were selected by the 24 participants on the basis of 62 national selections and 4 continental selections that took place over the last 18 months, the organizers said. Morocco, who already participated in this competition this year with an invitation / replacement, is represented in the 16th edition of Bocuse d Or, first after the death of its author, the great French chef Paula Bocuse. Aissam Ait Ouakrim.

Africa's first membership

The 2019 edition of this prize, created in 1987 to unveil tomorrow's culinary talents around the world, has been marked with membership for the first time in Africa, creating a noticeable appearance. six contingent teams (Algeria, Burkina Faso, Gabon, Morocco, Senegal and Tunisia) during the Continental Event held last June in Marrakech.

But after these events, only two leaders were appointed to represent Morocco and Tunisia to try to win the world final. According to the organizers, this African presence will help to remember the place of the continent, including the influence of the culinary cultures of North Africa on the world gastronomic scene.

Bocuse D & # 39; Or / Facebook

During this final, the first achievements of chef Aiss Ait Ouakrim.

Thanks to Paul Bocuse and Joël Robuchon

This 16th edition commends the two big chefs who participated in this contest, the award winner Paul Bocuse and Joël Robuchon, who was the first honorary president and last, both missing in 2018. t

In this context, the organizing committee wanted the culinary fundamentals to be at the heart of the competition. And so the proposed show is like a kitchen atmosphere always – a blend of fine scents and cooking noise, as well as a skilled blend of impeccable know-how and creativity, highlighting the organizers.

Just like every year, after two events (plateau and test board), the contestants are separated by a jury made up of the most outstanding international chefs, during which they will be surprised by their product selection and training, and even more so by the taste of their recipes.

Bocuse d & # 39; Or Pastry World Cup is hosted by Sirha, the World Food Service Exhibition in Lyon.


Source link