Exclusive NewWave collector’s plate for the gourmet cooking enthusiasts in Lyon
As a member of the Bocuse d’Or Cooking Competition, naturally Villeroy & Boch is on hand for the final round in Lyon – and in addition to the commemorative competition plate, there is also an exclusively designed collector’s edition plate by Vavro.
French star chef Paul Bocuse created the prestigious “Bocuse d’Or” cooking competition more than 20 years ago. Every other year, the 24 best chefs worldwide who have already qualified in national and international qualifying rounds, meet to pit their culinary skills against one another.
And when it comes to the best in cooking, of course the right tableware is a must as well. That’s why Villeroy & Boch Hotel & Restaurant Division is a member of the competition again in 2012/2013. Villeroy & Boch is providing the event plate for already the tenth time. The official Bocuse d’Or plate for this year’s competition is the NewWave Gourmet Plate featuring the “Bocuse d’Or” relief décor.
Throughout all the national preliminary rounds in 2012, top chefs presented their meat dish on a plate that had been decorated specially for the competition. At 30 cm in diameter, the NewWave Gourmet plate offers the chefs a generous surface on which to present their creations in the final round in Lyon, too. An innovative feature is the rim of the plate, which rises up to become the backdrop to a perfect presentation of contestant chefs’ culinary creations. NewWave is tremendous for its design, its design vocabulary and weight, making it the ideal companion for ambitious dining.
Incidentally, the meat dishes the finalists in Lyon prepare will feature Irish beef, artistically draped on the NewWave plate. To present their fish dish – this year turbot – the chefs are free to select their favorite from the entire Villeroy & Boch product range.
When the final round is held in Lyon in connection with SIRHA, the World Hospitality & Food Service Event, on January 29 and 30, 2013, another NewWave Gourmet plate will be presented at the gala dinner on January 30: an exclusive collector’s plate designed by well-known artist and designer Alain Vavro. Created by commission of the organizers, this plate will be presented to each of the invited guests on hand.
In recent years, the artists behind the Bocuse d’Or collector’s plate have based their motifs on an artistic presentation of foods such as fish, shellfish, pork, beef or mutton. This year, the focus is more on the artistic aspect of the painting. In Vavro’s work, the cook remains the central visual element – this time, though, striking a victor’s pose. The yellow, orange and red hues in the picture are reminiscent of the fire of a stove. Here, the stove plates on which food is prepared in every kitchen are very dynamically drawn. The hues of light blue represent the cold and freshness; in the world of cookery, hot and cold are close together. The picture radiates the joy of cooking, announcing in a very positive way what may well be the world’s best-known and most prestigious cooking competition.
The Villeroy & Boch Hotel & Restaurant Division has been closely associated with this prestigious cooking competition for many years – and Paul Bocuse has been among the company’s friends for many years as well. The focus of the Bocuse d’Or is on creative, discerning cuisine, on the one hand; and on promoting up and coming young chefs and discovering new talent on the other. After all, today’s participants in the Bocuse d’Or are tomorrow’s stars!
As Nicolas Luc Villeroy, Head of the Tableware Division at Villeroy & Boch, observes: “We support what may well be the best-known cooking competition in the world because at the Bocuse d’Or today’s best chefs meet the best chefs of tomorrow as they work together to shine the world’s spotlight on new trends in the art of cooking. With our high-quality tableware, we seek to help make the presentation of their culinary masterpieces a complete success.”
For Villeroy & Boch, in turn, the event offers valuable opportunities for product development. Because the competition offers an early glimpse into culinary trends, this provides an opportunity to design tableware that can meet the demands of the world’s best gastronomic creations. Here, the designers at Villeroy & Boch meet with representatives of haute cuisine and compare notes with them about the latest trends and developments – gaining fresh insights that can be directly incorporated into the creation of new designs.
About the Villeroy & Boch Hotel & Restaurant Division
The Hotel & Restaurant Division at Villeroy & Boch has been assisting customers in the restaurant and hotel industries for more than 30 years. It offers not only professional tableware but also glassware, cutlery and accessories designed for use in hotels and restaurants, and at the same time perfectly coordinated with one another – for an excellent table setting or the perfect buffet. Since its establishment in 1980, the Hotel & Restaurant Division has continuously expanded its worldwide presence. It is now active throughout Europe, in the USA and Australia, in the growth markets of Africa and Asia and in the Arab Emirates.
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