ESSENTIAL CUISINE, PROUD SUPPORTERS AT THIS YEARS BOCUSE D'OR

Essential Cuisine were proud to support Simon Hulstone from The Elephant Restaurant Torquay at this years Bocuse d’Or. Cheered on by a huge crowd of British chef supporters, friends and family, Hulstone and his commis chef Jordan Bailey under the watchful eye of coach Nick Vadis, UK executive chef with Compass, competed with 20 other countries knowing only 12 would go through to the grand final in Lyon in January 2011. 

                   

Simon looked relaxed and focused throughout the competition. His first course was ballotine of Norwegian halibut poached in seaweed stock, with a custard of langoustine and summer pea with wild fennel pollen, young carrots braised in Cornish sea buckthorn with golden beetroot, Scottish smoked salmon and langoustine tartare, pickled onion and Devon flora, accompanied by a butter ver jus and spring onion sauce.

His meat dish consisted of rib of Swiss veal platter, black pudding wrapped in pistachio, accompanied by a sweetbread and garlic sausage, cauliflower and parmesan cutlet, braised red beetroot with goat's cheese and truffle, Devon asparagus with peas and wild mushrooms, foie gras button and a Madeira and truffle jus. An added cachet was "a cheeky bit on the side" in the shape of braised cheeks. This dish won Hulstone the overall Best Meat Dish award.

         
07/07/2010|