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TASTING JURY
The Tasting Jury is composed of chefs appointed by each team.
A draw divides the members into two groups, the first scoring the take-away test and the second the platter test. Its role is to evaluate the candidates creations, according to criteria such as presentation, taste, working techniques, skills, respect for the products and originality of the dishes.
PLATTER THEME
Visual aspect of the tray / 20
Work on the piece of meat / 30
Garnishes (cooking of the elements, harmony of flavours, seasoning) = 10 points per garnish
/ 30
Presence of the «traditional» element in the «stew» garnish (highlighting)
/ 10
Sauce (appearance, flavour(s), seasoning) / 10
TAKE-AWAY THEME
Design and practicality of the box / 20
Starter (visual, cooking, harmony of flavours, etc.) / 30
Main course (visual, cooking, harmony of flavours, etc.) / 30
Dessert (visual, cooking, harmony of flavours, etc.) / 20
MARKING CRITERIA
TASTING JURY BOCUSE D OR 2019
Guestonline is the independent reservation
solution now being used by more than 2,000 restaurants across France. The system of choice for starred and gourmet restaurants, Guestonline reduces no-shows and improves relationships with customers. Sensitive to societal issues, the company supports community-based catering projects through its Réservation Responsable® program.