BOCUSE D'OR - BELGIUM

[BIZ: Stokkem-Dilsen, September 29]
Since 1987, the ‘Bocuse d'Or’ has been regarded as the most prestigious award for chefs in the world (as far as French food is concerned), and is sometimes seen as the unofficial world championship for chefs.

Jeff Beyens, the sous-chef of the Michelin-starred restaurant Vivendum in Stokkem-Dilsen in Belgian Limburg has just won a place in de Belgian Final of the Bocuse d’Or

Jeff won his place in the Belgian round on the strength of two recipes, which used local products. The requirement was a recipe in which one course was based on halibut and a second on a rib of veal.

The Belgian final will be held October 6 at the Horeca Life catering trades Fair in the Tour & Taxis complex in Brussels. Peter Goossens will head the jury. The European final will be held in 2010 in Geneva Switzerland. Jeff Beyens has been coached by Alex Clevers

The recipes:

Grilled halibut with Jerusalem Artichokes from the floodplain of the Meuse and crispy potatoes;

Veal rib chops, chopped chard, lacquered veal sweetbreads and a shallot jam.

http://www.horecalife.be/