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Bocuse D'or

Project Type



June 2019

As my lecturer and I participated in the competition, we collaborated to create two remarkable dishes. The first dish featured toothfish en croute with oven-baked tomato, baby spinach, and a luscious sauce Beurre Blanc. To add an innovative twist, we incorporated a curry-infused toothfish mosaic, zucchini jam tart, and eggplant caviar cromesquis with fermented beancurd, resulting in a complex and harmonious flavor profile.

The second dish showcased an Angus Beef Striploin, rolled into a roulade and stuffed with foie gras, accompanied by a rich port wine truffle jus. The dish was complemented by potato confit with ash mayo, pumpkin royal with egg floss, and beetroot tortellini stuffed with ricotta and okra, adding layers of flavor and texture to the dish. Our creations were a reflection of our culinary expertise and passion for pushing the boundaries of taste and presentation in competition settings.

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