“France came out on top at the Bocuse d’Or this week thanks to the efforts of team captain Thibaut Ruggeri. Ruggeri, who works as sous chef at the Lenôtre restaurant in Paris, devised two preparations for the competition: a meat platter using Irish beef and a fish dish using turbot.”

Read More: http://eater.com/archives/2013/02/01/heres-how-france-won-the-bocuse-dor-2013.php