The culinary equivalent of the Olympic Games took place this past Tuesday and Wednesday in Lyon, France, and needless to say, the food looked incredible.
24 international teams battled it out at the biennial Bocuse d'Or to take home the Bocuse Gold, including top toques from Norway, Sweden, France, Denmark, Japan, USA, Guatemala, Sri Lanka, and China.
It was Sri Lanka's first time making it to the French competition, but the underdog team sadly didn't win any of the prestigious awards.
Japan, on the other hand, placed for the first time this year, receiving the Bocuse Bronze. Denmark took second place, and the French team headed by Thibaut Ruggeri took home the Bocuse Gold. Out of the 14 tournaments held since the competition's inception in 1987, this is France's seventh win.
The USA had a strong showing this year, too, with a team headed by executive chef Richard Rosendale and his commis Corey Siegel. The duo came in seventh in the competition — an improvement over 2011's 10th place.
At the beginning of the competition, chefs can pick out fresh produce to take to their station.
Source: Bocuse d'Or
Each two-person team works in identical kitchens for five hours and 35 minutes.
Source: Bocuse d'Or
Each of the international teams had to prepare a fish dish and a meat platter. This is Denmark's fish dish.
Source: Bocuse d'Or
See the rest of the story at Business Insider