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Here's How France Won the Bocuse d'Or 2013

The meat platter
The meat platter

[Photos by Bonjwing Lee]

France came out on top at the Bocuse d'Or this week thanks to the efforts of team captain Thibaut Ruggeri. Ruggeri, who works as sous chef at the Lenôtre restaurant in Paris, devised two preparations for the competition: a meat platter using Irish beef and a fish dish using turbot. The meat platter was an over-the-top play on the beef rossini that included sauce périgueux and many more components. The flourish of the presentation was a massive truffle soup, a nod to Paul Bocuse's famous dish, that needed to be carried separate from the platter. The turbot was wrapped in lobster and contained a beurre blanc sauce and garnishes "typical of France." The US team of Richard Rosendale and commis Corey Siegel placed seventh at the competition. Hit the slideshow for photos of the French team's winning platters.

· All Bocuse d'Or Coverage on Eater [-E-]

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