29 January 2015 |
Lyon, FRANCE –
Nowhere is the atmosphere surrounding high gastronomy more charged and entertaining than at Bocuse d’Or. The international cooking competition is the most prestigious and rigorous of its kind. Every two years, the best chefs from 24 countries showcase their skills and ingenuity in a spectacular, two-day culinary battle in Lyon.
World's most prestigious culinary competition
At the Bocuse d’Or 2015 finals held on 27 & 28 January, a jury of esteemed chefs made their selections based on taste, aesthetics and respect for the ingredients. Team Norway took home the gold medal this year, with the silver awarded to the United States, followed by Sweden with the bronze medal in third place.
Against this backdrop of excellence, excitement and innovation, Nespresso returned to Lyon as Official Coffee to Bocuse d’Or 2015. Here it shared its coffee expertise and passion with professional chefs and lovers of fine dining for the fifth competition running. An estimated 80,000 Nespresso Grand Cru coffees were served throughout the weeklong event.
Bocuse d’Or is part of SIRHA, the world’s leading hospitality and food service event. The involvement of Nespresso in an event that celebrates and promotes excellence is central to its own coffee expertise philosophy.
©Emmanuel Nguyen Ngoc
L’Atelier Nespresso, a world of exceptional gastronomic experiences
Parallel to Bocuse d’Or 2015, Nespresso hosted its beloved L’Atelier Nespresso. The 7-day culinary extravaganza showcased and shared Nespresso coffee expertise at a unique pop-up setting in the centre of Lyon.
From 23 to 29 January, 12 world-class chefs and patissiers worked in pairs to devise extraordinary 5-course sensory journeys placing Nespresso Grand Cru coffees at the centre of the gastronomic experience. Throughout the day, select Nespresso Club Members and VIP guests could indulge in three tantalizing Nespresso coffee moments: lunch, afternoon café gourmand and dinner.
This year’s chefs and culinary ambassadors included prominent French chefs Jean-François Piège, Emmanuel Renaut, Thibaut Sombardier and Davy Tissot. Their savoury creations were complemented by sweet delights fashioned by pastry chefs Christelle Brua, Yann Couvreur and Joannic Taton.
Furthermore, world-class sommeliers were given the task of harmonizing wine, food and coffee for a symphony of sensory pleasure. Pairings were orchestrated by Paolo Basso, accredited Coffee Sommelier in 2009 and named ASI World Best Sommelier 2013-2016, and Fabrice Sommier, awarded Meilleur Ouvrier de France as a sommelier in 2007 and 2014 Best Sommelier of the Year by Gault & Millau.
Master classes explore the expanding role of coffee in gastronomy
©Emmanuel Nguyen Ngoc
Complementing the Nespresso coffee moments were in-depth master classes that invited participants to explore the role of Nespresso Grands Crus in gastronomy. Nespresso Coffee Expert Alexis Rodriguez shared insight on coffee innovation and the new decaffeinated Grand Cru range.
Another workshop enabled participants to discover the subtleties of Grand Cru selection in combination with other ingredients to craft delectable recipes with an award-winning pastry chef.
Consumers can now enjoy their favourite Nespresso Grands Crus decaffeinated
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