Local chefs set sights on ‘Olympics’ of gastronomy
Print Edition
RENOWNED chef Stefan Stiller is thrilled to lead the Bocuse d’Or Team China once again to Lyon, France this coming January to join one of the most prestigious competitions in the gastronomic world.
The event is a competitive platform where 24 talented young chefs from around the world can meet, compete and showcase their innovative culinary skills. The finalists for the competition in Lyon were selected through a series of intensive qualifying sessions witnessed and judged by world renowned gastronomy specialists.
This event has been described as “the Olympics of the culinary world,” where only the best meet to innovate and curate the final winning palate.
Created in 1987 by Paul Bocuse with the purpose of highlighting chefs’ talent and excellence, the Bocuse d’Or contest will be celebrating 30 years of existence.
Peter Lin, currently Chef de Cuisine at the award winning Sir Elly’s restaurant at Peninsula Shanghai, was selected as a young talent from China. He’s busy training with his assistant, Li Yang, for this monumental challenge in France.
“Peter is a talented chef with a good focus on the details and a good sense of combining flavors. During the China selection, he was clearly the most detailed and precise working candidate,” said Stiller, who has been the president of Bocuse d’Or Team China for more than seven years.
“In Lyon, all candidates need to prepare two dishes, each for 14 portions. One dish has as the main ingredients ‘Pulet de Bresse’ (French top quality free-range chicken) and Shellfish; and the second dish is based on vegetables and needs to be fully vegan. This is very new for this competition to have a vegan dish,” Stiller added.
Stiller recently organized a fund-raising dinner at the Michelin-starred Sir Elly’s to support their participation in the international competition.
The dinner was a one-of-a-kind, eight course with wine pairing experience crafted by Bocuse d’Or Team China together with the one Michelin-starred team from Tai’an Table.
Chef Peter prepared the first two dishes: King crab, quail egg, meyer lemon jam and Scallop ceviche, lemongrass, coconut, crouton. The latter was a Latin American classic with a Southeast Asian twist and a great balance between tender, crunchy, sweet and sour.
Stiller’s own restaurant, Tai’an Table, also prepared two dishes for the special evening. The beautiful looking Pan Seared Rougie Foie Gras was served with red cabbage and apple chutney with a special port wine glaze that was crafted to perfection. The delicate textures of the Foie Gras were well balanced with an interesting mixture of sweet, sour, and slightly spicy tastes, making it a highlight of the night.
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