Since 1987, the Bocuse d’Or competition has brought the finest chefs together to compete at a global level for culinary supremacy. All who compete are seeking to take home gold for their country as the best in the world, the crown of Bocuse d’Or.
This year Team New Zealand are on a mission to demonstrate the very best of Aotearoa’s skill and heritage on this most esteemed of global stages. They’ll use innovative techniques and technical gastronomy but, above all else, showcase the highest quality, premium produce that New Zealand has to offer.
Silver Fern Farms is extremely proud to be a gold-tier sponsor of Bocuse d’Or Team New Zealand as they take on this challenge. Entry for this competition is not guaranteed but must be hard won, as every team needs to qualify just to earn the right to compete.
In the 20th Bocuse d’Or in Lyon, game will be centre stage for the chef’s platter presentation, requiring teams to create and present a bone-in back of deer and a venison pie along with a selection of garnishes.
Jeff Paterson from Silver Fern Farms knows every great dish starts with a solid base of great produce. “Chefs that use Silver Fern Farms grass-fed venison love the consistency and know that they can rely on that as the foundation for their own creativity and flair, to wow diners every time.”
To compete at this level, nothing must be left to chance. Chef Will Mordido is supported by commis chef Sam Linstrom and together they have trained and practised again and again to ensure their dish is nothing short of perfection. Any dish, however, is only as good as its ingredients, which is why Team New Zealand is training with Silver Fern Farms venison. This venison is raised stress free and selected from younger animals which have been grass fed and farmed free range on the open pastures of beautiful Aotearoa. These conditions preserve the natural vitality and give the meat a distinctively delicate flavour.
There is no doubt that the pressure of the competition will be immense as all the eyes of the world look to Team New Zealand in what can only be described as the Olympics of the culinary world. It’s clear that with this nutritious, lean and versatile venison in the hands of our talented chefs, the end result will be a melt-in-the-mouth tender gastronomic experience like no other.
Silver Fern Farms venison is available in a range of cuts: Shoulder, Frenched Rack, Boneless Shortloin, Whole Loin, Tenderloin and Denver Leg. Contact Jeff Paterson 027 217 6942 and find out how you too can serve the best of the best. silverfernfarms.com
