And the winner is........Jan Schneidewind !

The national heat for the 2013 edition of the prestigious Bocuse d'Or cookery competition took place at the Alexis Heck Hospitality College in Diekirch, Luxembourg, on 4th October. This is a precursor to the 2012 European final, which will take place in Brussels next March. The Luxembourg national stage involved three of the country's top chefs, putting all of their expert cooking skills to the test: Romain Beaumet (Brasserie K116, Esch-sur-Alzette), Joël Schaeffer (Restaurant Joël Schaeffer, Mertert), and Jan Schneidewind (Restaurant Windsor, Bertrange).

The participants were set a very tough task, and were expected to cook to exacting standards. The main ingredients available to the participants were fish (7 sole and 1.5kg of Zeeland mussels) and meat (two rump fillets, poire of beef, oxtail, beef marrow, and two accompaniments chosen by the chefs.

The participants were all competing to show their respective skills and know-how to a jury led by 1989 Bocuse d'Or winner Léa Linster, and composed of a number of food personalities from both Luxembourg and abroad. So high was the standard of cooking that the judges were hard pressed to choose between the competitors.

After a hard-fought contest, Jan Schneidewind was voted the winner of the Luxembourg national heat, with a menu of:

• "Sweet 9" sole: Sole meunière with the white skin on, served with Yuzo-flavoured bread.
• Zeeland mussels with citrus-infused broad beans (Menton mild lemons and Spanish orange).
• "Limousin in October": Tartare of poire of Limousin beef, marrow with sisho leaves, and oxtail with olives.

Jan Schneidewind will now carry the flag for Luxembourg at the 2012 European Bocuse d'Or final, which will be held in Brussels on 20-21 March 2012.

Having made a unanimous decision, the jury praised the excellent performances given by all the chefs involved, in particular their professionalism, inventiveness, and talent. It is chefs such as these who have elevated fine dining in Luxembourg to a true art form.

Source: Bocuse d'Or Luxembourg, asbl