Who will cop the coveted title Chef of The Year?
Chef Jason Peru — Lamb loin with green pea purée, pumpkin
and carrot purée with confit garlic, roasted grapes, orzo with basil
and mint pesto, confit tomatoes, Mauby glaze with red wine
reduction and pickled beetroot.
Chef Raymond Joseph — Indian spice crusted lamb,
kitcheree, bhaji pesto, curried mango sauce, and soused
vegetables.
Chef John Aboud — Sous vide lamb,
lamb jus and fresh cherry reduction, candied
striped beets prepared two ways: semi-raw
and semi-poached, forest berries, girolles, and
a hint of truffle
Chef Pierre Le Bihan — Rack of lamb,
mushroom duxelle, basil fluid gel, butternut
squash puree, baby carrots, French white beans
with rosemary salt, and gremolata
Buzo was the big winner at our premiere Food Awards in the twin republic. How will
they do this time around?
Our judges are in final deliberation mode.
