This Monday, some sun, gray, little snow, in Geneva: sweet desire, delight, talking food, flying high into Epicure … to have fun …

The Bocuse d’Or held from 25 to 26 January 2011 in Lyon at the International Exhibition of Hotel and Catering SIHRA, gives us that opportunity.

You should know that France is truly the land of Gastronomy: Estur talking about, of Troisgros, Pic and, in fact, Paul Bocuse, one of the best chefs of all time, who left his mark any world cuisine: “poularde” ( chicken )with crayfish, in bladder or truffle soup …, etc. .. the list goes on.

By way of working and to train young chefs in Ecully (famous instititut) with emphasis on inventiveness, without forgetting tradition, being proud of his roots and culture, expressed his home in his” auberge”( Hostel )at Collonges( near Lyon)

It is noted that the French gastronomy, Paul Bocuse is the icon , was listed as World Heritage of UNESCO since November 16, 2010.

In recent years, the great French chefs have spread prestigious restaurants around the world: USA, Asia, China, so much so that in Japan, in Tokyo, it is more chefs in Paris …

The exchanges that ensued s’ont it were a mutual enrichment of different cuisines.

So much so that regular winners of the Bocuse d’Or is often chefs ScandinavianThis year, Denmark won the podium

he had to work for monkfish and lamb in Scotland, as it is wanted, which was probably beneficial for the Nordic, but not prejudice his talent.

Last year in Geneva at the European competition, the same Rasmus Kofoed won the competition during the Salon des Gourmets 2010.lescoulissesduluxe.net