The Main Dish of Bocuse d’Or Georgia is Revealed
Eight participating teams at the Bocuse d’Or Georgia's national championship are expected to prepare their dishes with the help of the main ingredient- pork tenderloin. The meat compositions should be prepared in 5 hours and 35 minutes and presented to the jury on a tray with three garnishes and two sauces.
The contestants will be evaluated in line with the following criteria: dish preparation techniques, visuals, taste characteristics, innovative approach, time management, cleanliness and more.
“Given that Georgia is participating in the Bocuse d’Or national competition for the first time this year, participants are only required to prepare one dish instead of two. The main component of the championship is Georgian endemic pork tenderloin. Georgian unique pig breed has been on the verge of extinction and its production has just begun again. It is vital to bring the product to the forefront so as to preserve authentic dishes in Georgian cuisine. I hope that our contestants will show creativity and prepare interesting dishes”, said Levan Kobiashvili, the President of Bocuse d’Or Georgia.
Meat products are presented by Nativeracha- Bocuse d’Or Georgia’s partner.
The national championship of Bocuse d’Or in Georgia will be held on November 2 and 3 at the Expo Georgia’s 11th Pavilion.
Translated by: Elene Dzebisashvili