Russia for the first time in 13 years is represented in the final of the main culinary competition in France – Society
PARIS, 24 September. / TASS /. For the first time since 2008, Russian chefs will compete in Lyon for the top awards of the Bocuse d’or international gastronomic competition, named after the legendary master of French cuisine Paul Bocuse. This was announced on Friday to TASS by the Russian participant of the world final of the competition, Viktor Beley, brand-chef of the Moscow restaurant Uhvat.
“The Lyon Competition has the same prestige in the world of gastronomy as the Cannes Film Festival – in the world of cinema, – said the master. – We were looking forward to this invitation and were happy to receive it, because we reached the final for the first time in thirteen years.”
On Sunday, French President Emmanuel Macron will be the guest of honor at the traditional “chefs’ dinner” in Lyon. The best culinary specialists of the planet will take part in it. “This is a sign of attention to the representatives of the industry, which was especially difficult during the period of the sanitary crisis,” Belei said.
According to him, “Golden Bocuse” is an unusually difficult competition. It involves the work of not one person, but a whole team of professionals. The Russian team will compete in Lyon with a representative from 23 countries.
In 2021, amid the ongoing pandemic, he updated the rules for the final of the competition. Delivery of ready-made meals to the large market. The jury also determined the ingredients to be included in the dishes: cherry tomatoes and black tiger prawns. In addition, they must be suitable for heating.
The pandemic, Belei continued, has hit the food industry extremely hard. Many culinary specialists in France are forced to close restaurants and leave the profession. “But I believe that after the end of the pandemic, the industry will develop again.
In Lyon, according to the master, he and his colleagues will strive to “show the peculiarities of all national cuisine.” At the same time, everyone should be clear to all the jury of the competition, which includes representatives of various countries. “We must therefore be universal,” he said. “Of course, we have Borodino bread, leavened wort, and other Russian“ zest ”that we will try to present in Lyon.”
The Russian chef said he was delighted to visit Lyon, the culinary capital of France. According to him, he “loves French cuisine for its quality products and basic flavors.” “I especially like her foie gras, riets, terrines, but my favorite dish is onion soup,” he admitted in France.
The Russian Golden Bocuse finalist, now the famous Michelin guide – the world’s most famous restaurant guide – came to Moscow, and other restaurants began opening Russian-French restaurants in the Russian capital. “I think more and more of them will appear in the next few years,” said the master.
“Victor Beley’s European debut took place in France several years ago during the international” Gastronomic Seasons “, – noted the founder of this festival, gastronomy historian Natalya Marzoeva., A purposeful, talented master, and I sincerely wish Victor Beley and his wonderful team victory in Lyon “.
Traditions of centuries
The dialogue between Russian and French cuisine began at the beginning of the 19th century. It was then that the tsarist ambassador to Paris, Alexander Kurakin, revolutionized table setting. At the insistence of the Russian diplomat, hot dishes were no longer served at the same time. “Russian serving” came to the liking of the French and became an indisputable law of restaurants.
In the nineteenth and early twentieth centuries, Franco-Russian “Gastronomic Seasons” were held alternately in Russia and France, designed to exchange culinary experience. Their conduct has been discontinued since the outbreak of the First World War. In recent years, the tradition has been revived. Thus, French gourmets highly appreciated the Russian version of the French flaky milfey cake – Napoleon cake.