At the continental final, an event that convened eight American countries, Chile won third place, an award that grants a direct place in the final of the most important gastronomic competition in the world, which will be held in early 2023 in France.
The menu presented by chef Ari Zúñiga and his assistant Javier Sobarzo honored Chile’s gastronomic heritage: the main course consisted of a cured salmon, stuffed with pistachio farce, wrapped in chapalele, a traditional dough from Chiloé.
The United States won the competition, represented by Jeffrey Hayashi and his assistant Franco Fugel, followed by Canada, led by chef Samuel Sirois and his assistant Léandre Legault-Vigneau, in second place.
Chile’s qualification to Bocuse d’Or -the world gastronomic competition- is added to the one won at the Americas Pastry Cup, where the national team was awarded first place. These awards confirm our country as one of the most important gastronomic tourism destinations in the region.
The next Bocuse d’Or final will be held between January 22nd and 23rd, 2023, in Sirha Lyon France and will welcome 24 chefs from all over the world.