Lyon.Naïs Pirollet, Bocuse d’or France, is competing this Wednesday, March 23 at the Bocuse d’or Europe
This Wednesday, March 23, Naïs Pirollet, Bocuse d’or France, is competing in Budapest, at the Bocuse d’or Europe. The stakes are high since, out of the 18 teams in the running (Ukraine and Russia having withdrawn), ten will be selected for the Bocuse d’Or final, which will be held in Lyon during Sirha 2023.
Naïs, who moved into sixth position, is coached by Tabata Mey and has Cole Millard as a clerk.
Potatoes and venison
She will have five and a half hours to work on the plate theme, a vegetarian dish made with potatoes, a key ingredient in Hungarian cuisine.
For this, she will have to choose between three varieties of potatoes, made in Hungary, the Coronada, the Anuschka and the Madison.
The only animal proteins allowed are chicken eggs and dairy products.
The theme of the platter is venison, another flagship product of Hungarian cuisine, which Naïs had confessed a few weeks ago to never having worked with. But, there is no doubt that, since then, helped by her coach and the France team, without forgetting the precious advice of Davy Tissot, Bocuse d’or 2021, Naïs Pirollet has mastered the subject perfectly. Good luck to her and see you Thursday night for the results!