Press release and images on Tea wins at Bocuse d'Or from Dilmah
The winning team from Heritance Kandalama, comprising Chef W. M. Augustus Lowe and apprentice B. A. L. H. Thisera, presented a Gremolata Rubbed Spring Lamb Rack, Mushroom Apple Duxelle, prosciutto Wrapped Braised Lamb Rump and a Dilmah Brilliant Breakfast Tea Infused Roma Tomato Water. This warm punch combining Dilmah Brilliant Breakfast Tea was identified as a perfect accompaniment to an exemplary gastronomic presentation and the judges commented on the level of creativity and innovation showcased by Sri Lanka's top chefs during the event.
Sri Lanka is taking part at the Bocuse d'Or for the second successive year facilitated by Dilmah Tea. Last year, the team from the Hilton Colombo created history by securing 3rd place at Bocuse d'Or Asia, after Asian Winner Singapore, Silver Medalist Japan and ahead of China, Thailand and six other Asian nations. It was the first time in the history of the contest that a first time participant had won a medal.
The Bocuse d'Or Sri Lanka winners received their certificates of excellence from the Minister of Economic Development Hon. Basil Rajapaksa during the Gala Dinner held at the Waters Edge.
The event was carried out under strict supervision and guidelines with a star studded ensemble of judges. They included Chef Jens Peter Kolbeck, recipient of the Bocuse d'Argent 1993 and who has cooked for the Danish Royal family and Sommelier Leonardo Ricci who were joined on the judging panel by hospitality consultant and culinary strategist Michel Saelen, Mel Nathan, Food Companion International Magazine, fashion editor Shyamalee Tudawe and Sri Lankan entrepreneur Nigel Austin.
Known as the Pope of Cuisine, Paul Bocuse is a culinary icon and since 1987, the Bocuse d'Or contest has been giving young chefs a unique opportunity to demonstrate their skills, and offering them a tremendous springboard for their careers. Since 2009, the Institut Paul Bocuse in partnership with Dilmah has demonstrated the versatility in tea through the first international tea school in Lyon, France where students follow modules on tea and its many facets including Tea Gastronomy and Mixology.
Dilmah was amongst the first tea companies to embark on an exploration of tea in gastronomy with the Dilmah Tea Gastronomy initiative which began in 1999 and has grown into Tea Mixology, Real High Tea Challenge, the Chefs and the Teamaker and other concepts that have taken fine Ceylon Tea beyond the cup. Dilmah's many gastronomy efforts worldwide are carried out in partnership with the World Association of Chefs Societies (WACS).
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