We don't often get giddy about press lunches, but when a Bocuse d'Or Canada meal is up for grabs, we take it without much thought.  Last week we checked out an event to celebrate Canada's 2013 representative, Alex Chen.

A short synopsis: the Bocuse d'Or is, as many people are wont to describe it, a culinary Olympics of sort.  Countries choose two chefs, a lead and a commis (who must be 22 or younger), who get two years to prep, eventually competing in Lyon, France (the event is named after famed chef "is-he-dead-or-not" Paul Bocuse).  Each team then has about five and a half hours to prepare a meat platter and a fish platter, using theme ingredients chosen for that year (2013's ingredients are beef filet, European turbot and Brittany blue lobster) and three garnishes, with one garnish to feature flavours and ingredients from the contestants' home country.  This year, the Bocuse d'Or American team (who has never done as well as they've hoped) will be streaming the event live this week, January 29th and 30th.

Alex Chen was the executive sous chef at the Beverly Hills Hotel when he was chosen for the Canadian team two years ago, and subsequent became the 'culinary architect' at Moxie's.  In the team's history, Canada has usually ended up in the top ten.

Coach Dan Olson

Bone-in roasted European turbot, butter poached blue lobster, saffron potatoes, cauliflower puree, and a lobster hollandaise and vinegrette

Roasted beef tenderloin, bone marrow roulade, seared foie gras cubes, black trumpet mushrooms and black truffles, ox tail potato gratin