In a real heartbreaker for Team USA, France won
the Bocuse D'Or. Team USA came in seventh, which is a real disappointment. French Laundry chef Thomas Keller has been coaching Team USA which had a complete replica of the Bocuse D'Or kitchen created in the basement bunker of the Greenbrier in which to practice. Chef Richard Rosendale and commis Corey Siegel have practiced and practiced and hopes were high they would break the curse and win the gold. To date, the U.S. has never placed higher than sixth in the competition, which is the Olympics of cooking.
Chef Thibaut Ruggeri lead Team France to gold. The silver went to
Team Denmark and chef Jeppe Foldager. In a surprise showing, Team Japan, led by chef Noriyuki Hamada, took third.
Each team had to make a fish platter and a meat platter. Bon Appetit
uploaded this photo of Team USA's platters which -- sadly -- did not impress the judges. Chef Rosedale prepared Slowly Cooked Turbot with Virginia Ham and Tennessee Black Truffles; Lobster Mousse with Butternut Squash Cooked in Cider; "Mushroom Explosion"; Twice Baked Potato & Leek Cigar; Vin Jaune Emulsion for the fish dish. The other platter included Hickory Grilled Beef Filet with Asparagus and Horseradish; Fried Hollandaise; Beef Oxtail "Yankee Pot Roast" with Spiced Red Wine Sauce; Potato Dumplings, Bone Marrow and Thyme Infused Beef Broth with Crispy Beef Filet; Slowly Roasted Carrots.
It was a crushing defeat. Here is a fascinating video from CBS that shows all the training and prep Team USA went through for the competition (check out the amazing kitchen built in a cold war bunker):