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Since 1987, the Bocuse d’Or offers young chefs a unique opportunity to demonstrate their expertise and talent. It is also a formidable springboard for their career. Its international reputation has grown with each edition. With the successive creation of the Bocuse d’Or Latin
America, Asia and Europe, our contest has become the revealing event for gastronomy talents and trends worldwide.
Beyond the contest itself, a true family has gathered around the Bocuse d’Or, a worldwide network of chefs, future stars, famous cooks, and partner companies. All share the same values focused on creativity, professionalism, innovation, and passing on their skills… their love of Gastronomy and Art de Vivre. I am pleased to welcome you as part of this network of excellence!
You are invited to celebrate Bocuse d'Or and support Australia's winning cuisine chef to compete in Lyon 2013 with Edouard Loubet, Tetsuya Wakuda, Tony Bilson, Pierrick Boyer and Master of Ceremonies - Gabriel Gaté
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Date & Time |
Monday, 20 February 2012 - 6.30pm for 7.00pm start |
Price |
$195 per person |
Venue |
Brisbane Convention & Exhibition Centre |
Dress |
Lounge Suit |
RSVP |
news@straight2.com or 0439 805 447 |
Download Booking Form |
HERE |
Download Invitation & Menu
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HERE |
AUSTRALIA'S DINNER OF THE YEAR WITH
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Edouard Loubet
Domaine De Capelongue
2*Michelin Bonnieux - France
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Tony Bilson
Bilson’s Restaurant
Sydney
Click HERE for more |
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AUSTRALIA SELECTION -
PRESENTATION DINNER MENU
Appetizers & Moet et Chandon Brut NV
Saint Pierre à la menthe, mariné à l’huile d’olive, flocons d’avoine gonflés et légumes croquants, soupe froide de courgettes
John Dory with mint, marinated in olive oil,
swelled oat flakes & crunchy vegetables, iced zucchini soup
Edouard Loubet
2*Michelin. Domaine de Capelongue Bonnieux, France
Chardonnay the Zumma Crittenden Estates
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Tian de crabe du Queensland a la vapeur, flan de soja et
lobe de foie gras de canard Rougié
Tian of Queensland steamed Cea’s spanner crab
with curd and Rougié foie gras
Tetsuya Wakuda
Tetsuya Restaurant Sydney
Dominique Portet Fontaine Rose 2011
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Jarret de boeuf Angus cuit 36 heures, demi-os a moelle,
truffes & purée de pomme de terre
36 hours braised Kimberley Red beef shin &
bone marrow with truffle & potato puree
Tony Bilson
Bilson’s Restaurant Sydney
Fairbank Cabernet Sauvignon 2005
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Noisettes caramélisées, yuzu crémeux et mousse au
chocolat 67% Vila Gracinda de chez Michel Cluizel
Hazelnut crunch, creamed yuzu with Michel Cluizel
67% Vila gracinda chocolate mousse
Pierrick Boyer
Patissier “Le Petit Gateau” Melbourne
Liquid Gold Classic Topaque
Download Invitation and Menu HERE
Download Booking From HERE |
PROUDLY SPONSORED BY
PLATINUM
Brisbane Convention & Exhibition Centre
Cea’s Crabpak
Petuna
Sofitel Brisbane Central
GOLD
Bidvest
Kimberley Red “Signature Beef”
Meat & Livestock Australia
SILVER
Comcater
Moffat
Ready Bake
Treasury Casino & Hotel
BRONZE
Austral Croissants
Australian Culinary Federation Brisbane
Creative Cuisine
Crittenden Estate
Dominique Portet Winery
Food and Wine Concepts
Fraser and Hughes
Imports of France
Jimele
Les Toques Blanches Victoria
Moet et Chandon
Palatable Partners
Phoeniks
Montrachet
Rougié Foie Gras
Group Seb
Security Foods
Table Direct
Visco Selected Fine Foods
INDUSTRY SPONSORS
C’est Bon French Restaurant
Drift Brookwater
E-Fresh
Moda Restaurant
R&R Poultry
Restaurant II
Royal on the Park Hotel Brisbane
Sanpellegrino
Seasalt at Armstrongs
Sutton Grange Winery
The Brisbane Club |
| BOCUSE D’OR AUSTRALIA COMMITTEE |
| Click here for all committee information |
The Bocuse d‘Or Presentation Dinner 2012 is organised by the Academie Culinaire
de France Australia, and aims to raise funds to sponsor a top Australian chef to represent
the nation at the Bocuse d‘Or, held in Lyon, France in 2013.
Our thanks to these companies for their support.
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