The key points
- France wins
- Italy tenth
- Crippa’s comment
The enthusiasm of the President of the Republic Emmanuel Macron dragged the team to victory France at Bocuse D’Or or the world cup of top chefs. Italy only tenth even if the blue team won the Pastry World Cup at Sirha in Lyon. However, for France, haute cuisine has been a national value (for centuries) and so Macron took the field and punctually receives the great transalpine chefs at the Elysée.
In second place, with the silver Bocuse, the Denmark. In third place, with the bronze Bocuse, the Norway. But for the team led by Alessandro Bergamo, Como, born in 1989, sous chef of Carlo Cracco at the Cracco restaurant in Milan and finalist in the next San Pellegrino Young Chef, it is the crowning of a dream as underlined by a note from Ansa. «For me, being able to experience the thrill of a Bocuse d’Or final means having fulfilled a wish that I had kept in my drawer for a lifetime. We were aware of the fact that it would be difficult to win but I was equally sure that we would do a good job »said Bergamo. Together with him, the commis Francesco Tanese and the chef coach Lorenzo Alessio, a member of the Italian Federation of Chefs, who trained hard to keep up with the remaining 20 participating nations, to experience the great meeting. The team was supported in training by chef Filippo Crisci (vice coach), Noel Moglia (commis) and the helpers Graziano Patanè and Andrea Monastero.
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What allowed the Azzurri to arrive so competitive in the final was also the proximity of the Bocuse d’Or Italy Academy, of the president Enrico Crippa (Piazza Duomo restaurant, Alba), vice president Carlo Cracco and director Luciano Tona, who studied the tray and plate. This year’s edition, in testing the skills of the chefs in the competition, took into account the changes brought about by the pandemic, dedicating a test to take away, complete with a prize, which went to Sweden.
«Our task is to always innovate, to think about trends. The take away was the only solution during the crisis and allowed to discover slightly different techniques “said the three-star chef and president of the organizing committee. Regis Marcon. The Bocuse d’Or competitions took place within the largest international exhibition for the high-end Horeca sector, the Sirha, a sign of recovery that inaugurates a new season for post-Covid catering. In the competition there are 21 teams from all over the world judged by 24 chefs divided into two groups of 12, plus the presidential jury made up of two of the most important chefs in the world and Jerome Bocuse.
The main theme of the tray was the Charolaise beef priest’s hat accompanied by two vegetable side dishes, then the “Take Away”, a dish that saw the cherry tomato as the main ingredient. For the first test, Italy presented a “Brasé à la Milanaise”, Milanese-style braised beef shoulder, enriched with mushroom sauce, aromatic herbs, potato croissants, with bay leaves, accompanied by biodynamic garden ragout. A dish with which the Italian team wanted to tell the gastronomic history of Milan, revisiting the Charolaise beef, a key ingredient required by the regulation. In the second, he presented a cherry tomato salad, cherry tomato arancina and black tiger prawns and a tartlet of cherry ice cream, basil and virgin olive oil.