“France came out on top at the Bocuse d’Or this week thanks to the efforts of team captain Thibaut Ruggeri. Ruggeri, who works as sous chef at the LenĂ´tre restaurant in Paris, devised two preparations for the competition: a meat platter using Irish beef and a fish dish using turbot.”

Read More: eater.com/archives/2013/02/01/heres-how-france-won-the-bocuse-dor-2013.php


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