The place settings have just been meticulously set. Then comes the time to chill the champagne. This Monday evening, an event is well and truly being prepared at the Maisons Marcon, on the heights of Saint-Bonnet-le-Froid. This is the day chosen by Team France, which will participate in the Bocuse d’Or next January, to get together. Some 80 guests were expected.
“It’s a way to unite the region’s chefs,” says Paul Marcon, 29, who joined his father and brother in the restaurant a little over a year ago. “This evening also allows us to collect profits to finance our training.” We really need them to buy all the raw materials, get custom equipment or to cover travel costs.
Paul Marcon will represent France
The meeting place was obvious, Paul Marcon being the one who will represent France at the competition, after finishing fifth on a European scale. At each table, a member of Team France was present to discuss the Bocuse d’Or.
This major culinary competition was launched in 1987 and is a pioneer, among the most prestigious in the world. The 24 qualified countries are represented by a chef and his assistant, accompanied by their coach. “It is above all a personal challenge,” rejoices Paul Marcon. With the competition, I learn a lot about myself, I progress, I gain confidence. I know how to unite my teams better. You have to be able to take everyone with you, like in sport.”
He and the other candidates will know on October 10 which theme they will have to cook: meat or fish? In any case, everyone is already training hard – “training is six days a week” – before the big event, on January 26 and 27 in Lyon.
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