Page 156 - OCEAN BLUE - SUMMER 2017

GOURMET

“I promised Monsieur Paul 10 years
ago that we’d make it to the top of the
podium,” said esteemed Chef Thomas

Keller, the team’s president. “We
made it in nine.”

For The First Time

U.S. Wins Elite Bocuse D'Or
Culinary Competition

E xecutive Sous Chef Mathew enabled Peters to work five day weeks, twelve
Peters took time away from hours per day, over the course of eight months
his prestigious position at in painstaking training.
the celebrated New York The judges were impressed with Team USA’s
restaurant Per Se to prepare for this French all-American ‘from New York to California’
culinary competition of the year. creation: Bresse Chicken stuffed with Morel
Sausage, Foie Gras and Crawfish accompanied
Financial support and guidance by the Ment’or by a vegan plate of California green asparagus,
BKB Foundation founded by Thomas Keller, earning Peters and his commis Harrison
Daniel Boulud, and Jérôme Bocuse, son of Turone, the elite Bocuse Gold.
Paul Bocuse, the founder of the Bocuse d’Or,

Photos Courtesy Of: David Escalante And Laurent Cipriani

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