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We decided to choose a simple and inexpensive piece, which from our point of view as chefs, is nevertheless noble: Label Rouge blade of beef. Thanks to the imposed braised cooking, this piece of beef will enable us to better assess the candidates technique, it is in a way the quintessence of our know- how. As the cherry on the cake, we also decided to impose a stew. This is a vegetal stew, composed of vegetables, pulses, legumes, cereals, meat-free of course, as it is served with a meat dish. This specific garnish will help us determine the work and effort put into the cooking, the harmony of flavours, choice of products... It is a popular dish par excellence! Having such a dish in the final of the Bocuse d Or reminds us that cooking reaches out to everybody.
RÉGIS MARCON PRESIDENT OF THE INTERNATIONAL ORGANISING COMMITTEE
LABEL ROUGE BLADE OF BEEF
OFFICIAL PRODUCT
2 QUESTIONS TO EMMANUEL BERNARD CHAROLAIS CATTLE BREEDER AT CERCY-LA-TOUR (58) PRESIDENT OF INTERBEV BOVINE SECTION, INTERPROFESSIONAL BREEDING & MEATS
Can you explain in a few words what Label Rouge Beef Meats are?
Label Rouge Beef Meats represent the finest in French production: meats that are selected and matured to offer incomparable taste and which premium quality is certified by a State Label. The meats are produced on farms that apply sustainable and responsible methods, which is essential for the consumers: our Label Rouge Beef Meats satisfy the fundamentals of animal wellbeing, environmental preservation, and human health. The farms are rooted in different regions of France and follow the seasonal cycles, contributing to the biodiversity of our landscapes and the diversity of food, with typical breeds boasting excellent butchery properties: Charolaises, Limousines, Blondes d Aquitaine, Aubrac, Salers... In a nutshell, we bring the guarantee of exceptional products in the plate.
How do Label Rouge criteria apply to cattle breeding?
They translate into concrete commitments by French breeders who manage their cattle respectful of Label Rouge criteria. These are family run farms, which makes it possible to carefully monitor each animal to ensure their wellbeing. The natural lifecycles are respected: the cattle spend most of the year outdoors on farm pastures, 7-8 months on average. Grass is an essential part of the bovids diet: the cows feed mainly on grass when they graze in the fields, or fed with hay, harvested by the farmers in the summer, when they are in the stables during the winter. Animal food is produced for 80% minimum on the farm and excludes palm oil and GMOs. Carefully selected and matured Label Rouge Beef Meats also allow fairer prices for the farmers: their production costs are taken into consideration to ensure decent living conditions from their work and their commitment to quality. We know that chefs are engaged on these issues, promoting quality, and defending the farmers. We are proudly engaged in the same combats.