I’ve bee to this and the previous three Bocuse d’Or competitions in Lyon, France and the United States has always gone in with a strong team and high hopes, only for those hopes to have been dashed. Not so this year, as The French Laundry sous chef Philip Tessier along with his commis, Skylar Stover,, under the direction of Coach Gavin Kaysen along with the Team President, Thomas Keller and Daniel Boulud, did not disappoint, coming away with a major upset only 10 measly points away from the Gold, which was won by Norway. Sweden, the heavy favorites going in, took the Bronze. Here is my view of the announcement,
Bocuse d”Argent 2015 from John Sconzo on Vimeo.
There will be plenty more to come from this blog in the 2015 Bocuse competition and the US gaining of the podium.
In the meantime, here is a link to the full results of the competition.
While the northeastern United States will be busy digging out from a monster snow storm, a storm of a different sort is about to descend upon the Eurexpo Pavilion and the SIRHA show in Lyon, France – the world finals of the 
Other than its very trendy, u-shaped kitchen counter dining area (a trend that I happen to like very much), 
) while Felix worked the front of the house (he waited on my table the first two times I dined at elbulli). Since then the married and opened up what may be the hottest tapas bar in the United States, Curaté. With the success of 
This is an extremely difficult list to put together. I’ve had so many wonderful dishes over the past year, I hate to exclude the many outstanding dishes that I enjoyed. Many a meal had more than one or even a few dishes worthy of consideration, but I limited the selection to no more than one dish from any given restaurant and in some cases a whole class of great food was epitomized within a particular example. Some of the dishes were straightforward expressions of outstanding product prepared with great skill, while others were more elaborate in their preparation. The basic commonality was absolute deliciousness. For me, these were the best of the best, the most thoroughly transcendent restaurant dishes I ate in 2014! 
