Beef filet « Silver Bocuse »
Served on 29 January 2003 in Lyon
After having represented France for the Bocuse Gold Medal in 2003 (international artistic cuisine championships), a competition created by Paul Bocuse, I wanted to recreate the meat dish of the day of that competition.
Beef fillet studded with black truffle and lardo di Colonnata, a chartreuse of beef cheek and oxtail as well as an artichoke reconstituted with foie gras filled crème brûlée, served with truffled beef stock.
Incidentally, I came in second with this dish, winning the Silver Bocuse (a difference of 1 point with Norway, the gold winner in 2003). In 2005, France's Serge Vieira won the Gold Bocuse, beating Norway by one point!