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At the Grand Final of the Bocuse d’Or on 26th and 27th January 2025 during Sirha Lyon, 24 candidates from all over the world will compete for the golden statuette. For 5h30, they will have to work on the two legendary tests of the competitions: the platter theme and the theme on a plate. For its 20th edition, the Bocuse d’Or is going back to its roots, putting the spotlight on terroir products.

LOCAL GASTRONOMY IN THE SPOTLIGHT ON THE PLATTER THEME

At the Sirha Lyon 2025 launch press conference in early October, candidates were introduced to the platter theme of this new edition, which will focus on authentic products that honour the terroir and its traditions: roe deer, foie gras and tea.

With its wild and seasonal flavours, roe deer, supplied by METRO, is a refined meat prized for its depth of flavour, offering the candidates multiple ways of working it. It will have to be served in three pieces, accompanied by 2 garnishes and a third served on the side.

For the first garnish, in the form of a hot served pie, the candidates will have to work with foie gras, a true symbol of French gastronomy, supplied by Rougié. The second garnish, a vegetable one, must be made exclusively from fruit from each candidate’s country of origin, allowing them to pay tribute to their national terroir. For the last garnish, the 24 competing chefs will have to create two-tone closed ravioli accompanied by a clarified roe deer consommé infused with Dammann Frères tea, an original combination of products designed to offer a unique sensory experience during tasting.

This theme highlights the talent and know-how of chefs, who are invited to celebrate a cuisine that is ever more respectful of the product. It’s also an opportunity to pay tribute to Paul Bocuse, a leading figure in French gastronomy, renowned for his passion for venison and refined products.

CELERIS AND SEAFOOD AT THE HEART OF THE THEME ON THE PLATE

For the theme on a plate, the candidates will be asked to sublimate celeriac (root and stalks with leaves), meagre and lobster. Although the use of these ingredients is compulsory, the International Organising Committee would like the chefs to use their recipes to highlight their national culinary heritage.

Celery, a vegetable native to the Mediterranean region, will be prepared in two ways: celeriac, cooked in 2 whole pieces, and celery stalks, served as 16 individual garnishes. A new subtlety for this 20th edition: these two elements will be presented on a platter and then served on the plate after cutting. Meagre and lobster, meanwhile, will be served directly on the plate. Appreciated for its fine flesh, the meagre is a tasty, low-fat fish found mainly in the waters of the Eastern Atlantic and the Mediterranean Sea, and will be sublimated on the plate by the lobster, a refined crustacean renowned for its lean, delicate flesh. These different ingredients should be accompanied by a warm sabayon - without siphon - based on lobster juice presented in sauce boats, which will be added to the plate just before tasting.

DISCOVER THE RUNNING ORDER FOR THE BOCUSE D’OR 2025
We now know the running order of the Grand Final!

> To view all the candidates’ biographies and photos: click here
> To find out more about the Bocuse d’Or, download the identity sheet: here

 
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VANCOUVER, British Columbia, Nov. 20, 2024 (GLOBE NEWSWIRE) -- As the festive season quickly approaches, Boulevard Kitchen & Oyster Bar and Published on Main are delighted to share the details of their exclusive pop-up event, Published IN the Gerard Lounge, taking place next Monday 25th and Tuesday 26th of November from 6.00 pm – 11.00 pm.

Guests will have the unique opportunity to taste a sample selection from Published’s latest seasonal menu, the ‘Butterfly Effect’, in the warm and comforting surroundings of the Sutton Place Hotel Vancouver’s historic Gerard Lounge. Accompanying the artistic cocktails list will be a curated light bites’ menu, specially designed by Executive Chefs Roger Ma and Executive Chef Gus Stieffenhofer–Brandson, to further highlight and uplift the delicate flavours.

Under the experienced guidance of Joe Casson, Beverage Director at Published on Main, the ‘Butterfly Effect’ is an innovative concept that focuses on each of the team members’ own personal journeys and reflections throughout life, all told through the medium of cocktail. “It was so much fun working on this menu with our team,’ shares Joe. “The Butterfly Effect's creative direction really led our team to think outside the box. It evoked a sense of ‘what if?’, should their lives have taken an alternate path. The originality of each individual and the fun stories behind them translated so well into the cocktails.”

The limited-time menu will include the new addition Kaleidoscope, an all-team-inspired champagne cocktail, crafted with full-bodied Flor De Caῆa 18, cinnamon lemon oleo, chocolate bitters, Ruinart Brut, and bergamot. Another new creation by team member Lacey Roberts, American Dream pays tribute to her family roots in the Midwest US with the use of Michter’s American Whisky, sweet corn, smoke & oak. A renowned and current menu classic, the Published Martini XI will also be available to enjoy, made with Peddlers Shanghai Gin, white tea, 5 spice, black vinegar, and toasted yeast.

“We’re extremely excited about the rollout of this cocktail book,” reveals Cody Allmin, Co-Founder of Published on Main. “The inspiration of the ‘Butterfly Effect’ behind this refreshed version of our menu has led our bar team to create some pretty incredible drinks that tell such a great story!”

Acknowledging the long-standing relationship between the two highly decorated Vancouver restaurants, Executive General Manager Lisa Haley is delighted that the Boulevard Kitchen & Oyster team can be a part of this re-imagined seasonal menu launch. “We are thrilled to welcome our friends from Published to present their latest menu additions in our storied Gerard Lounge. Our team have had the chance to preview a few of the cocktails last week and we do not doubt that our guests will be blown away by them”.

Event capacity will be on a first-come, first-served basis; however, a small number of reservations are being offered for those who want to guarantee their spot. For more information and to confirm your booking on OpenTable, please click here or follow on socials @blvdyvr and @published.on.main.

 
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TORONTO, Nov. 20, 2024 /CNW/ - Nourish Food Marketing, a full-service marketing agency specializing in food, beverage, and agricultural clients, is excited to release its 9th annual Trend Report for 2025. This year's report reveals nine key trends that will shape the industry and consumer behaviour in the coming year, driven by an increased demand for functionality, experiences, and sustainability in food choices.

The 2025 Trend Report outlines the following influential trends:

  • A Return to Intuitive Cooking: As consumers shift away from strict recipes, they're embracing a more spontaneous, ingredient-led approach fuelled by social media's celebration of improvisational cooking. This trend empowers consumers to use creativity in the kitchen while exploring new ingredients and methods.
  • Supporting the GLP-1 Journey & Life After Ozempic: With a growing focus on weight management journeys, consumers are seeking nutrient-dense foods that support their health and wellness goals. Brands are innovating to provide solutions that meet specific nutritional needs, especially those transitioning off GLP-1 medications.
  • H2O 2.0: Enhanced Hydration: As hydration gains popularity as part of the wellness movement, consumers want water that offers more—energy, digestion, skin benefits, and other functions. From added minerals to botanical infusions, this category is seeing a new wave of enriched water products that target various health benefits.
  • I Wanna Live Forever: Eating for Longevity: Longevity-focused diets are capturing consumer interest, drawing on Blue Zone-inspired eating patterns and functional ingredients aimed at extending healthspan. Foods and beverages are now being marketed to support long-term wellness beyond just immediate nutritional needs.
  • Moving Beyond Taste to Multi-Sensory Eating Experiences: Consumers increasingly seek food that engages all five senses, creating a rich, immersive experience. Brands are innovating to bring multi-sensory elements—sight, smell, texture, and sound—into their products to enhance enjoyment and deepen emotional connections.
  • Making Eating at Home a Dine-Out-Level Experience: As consumers look to recreate restaurant-quality experiences at home, they seek products that elevate home dining, whether through premium ingredients, semi-prepared meal kits, or elevated frozen options that bring special occasions to their table.
  • Plant-Based Finally Finds Its Groove: Plant-based eating is mainstreaming at last, with improved taste, accessibility, and variety. As consumers shift toward reducing meat intake, plant-based products focus on flavour and versatility to appeal to flexitarians and dedicated plant-based eaters alike.
  • The Rise & Reinvention of the C-Store Channel: Convenience stores are evolving from simple grab-and-go stops to mini-grocery destinations offering fresh, quality meal options. This trend reflects consumers' desire for convenience without sacrificing quality, and C-stores are responding with upgraded, healthier offerings.
  • Breakthrough Seed Genetics Science to Cope With Climate Change: Advances in seed genetics are setting the stage for resilient agriculture, with crops designed to withstand extreme weather and support food security. These innovations promise to transform agriculture, ensuring crops thrive in a changing climate while meeting consumer demands for sustainable food.

"In 2025, consumers are asking for more from every bite—more functionality, richer experiences, and sustainable choices that align with their values," Nourish President Jo-Ann McArthur commented. "These trends showcase how food and beverage play a growing role in our lives, challenging brands to innovate thoughtfully and meet these elevated expectations."

The 2025 Nourish Trend Report is now available. To read the full report, click here.

 
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Calgary, Alta., Nov. 19, 2024 (GLOBE NEWSWIRE) -- Edo Japan (Edo), a leading franchise experiencing dynamic growth across Canada, proudly marks its 45th anniversary with the launch of its 200th restaurant. Founded in Calgary, Alberta in 1979, Edo has successfully introduced Japanese-inspired teppanyaki-style cuisine to street-front shopping centers and food courts nationwide. The franchise now spans across the Prairies, British Columbia, and Ontario, serving over 11 million meals annually.

The 200th location is situated at Yonge & College in the heart of downtown Toronto, representing Edo’s first street-front presence in the area. This milestone follows five years of continual growth in the Ontario market and into eastern Canada.

“Edo Japan has built a strong reputation as one of Canada’s pioneering fast-casual, Japanese-inspired franchises by consistently prioritizing quality and service,” said Dave Minnett, President and CEO of Edo Japan. “As we celebrate our 45th anniversary and the opening of our 200th restaurant, we reflect on our journey and look forward to continued growth into new territories in 2025. Our proven business model thrives across diverse markets, supporting our franchisees’ success and driving investment in multiple locations.”

Recognized for 14 consecutive years by the Canadian Franchise Association (CFA) as a top franchise concept, Edo attributes its success to a robust franchisee network and strong profitability model. Franchisees benefit from comprehensive training programs and extensive market research to ensure optimal location selection.

“Our franchise partners, particularly those with long-standing operations in Alberta, are increasingly investing in the Ontario market, driven by stable growth opportunities,” said Terry Foster, Vice-president of Operations and Franchising. “We are dedicated to maintaining the quality and service standards our customers expect through our intensive franchise development and training programs. Our team members, both at the home office and in the field, alongside our franchise partners, are integral to Edo’s success as one of Canada’s leading food brands.”

Edo has consistently evolved to meet changing consumer preferences, introducing the “Edo Fresh Take” concept, which features updated store designs, enhanced branding, and continual menu improvements and additions. In response to popular demand, Edo began selling its signature teriyaki sauce by the bottle in 2019 and now offers a digital ordering platform and loyalty rewards through its app with convenient delivery options, and locations in both shopping centres and street-level settings.

Committed to community support, Edo has partnered with local food banks across Canada since 2010, raising over $1 million through its annual holiday giving campaign. Additionally, in collaboration with ChopValue, Edo has recycled more than 148,000 chopsticks for use in furniture and other products.

To learn more about Edo Japan, visit www.edojapan.com

 
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BARRIE, Ontario, Nov. 19, 2024 (GLOBE NEWSWIRE) -- A new survey, dropping during National Bread Month, shows Canadians are overwhelmingly nostalgic at the smell of freshly baked bread and open-minded about fresh bread and sandwiches.

Topper’s Pizza, the award-winning pizza chain known for its 42-year legacy of crafting pizzas from a family dough recipe used in the family’s bakery since the 1930s, commissioned the Topper’s Homemade Bread Survey. It was conducted in honour of National Bread Month and to support the unveiling of its Panuzzo, a new pizza-sandwich hybrid based on the delicious Italian street food that originated near Naples, Italy.

Canadians are overwhelmingly nostalgic, comforted by freshly baked bread
The survey tapped into Canadians' deep appreciation for quality bread and the comfort it brings. The survey of more than 1,500 Canadians showed that Canadians of all age cohorts overwhelmingly (98%) feel nostalgic about and comforted by the smell and texture of freshly baked bread.

“It’s clear that homemade bread is an age-old Canadian comfort food,” said Chris Sonnen, Topper’s President. “While pizza and sandwiches may seem like distinct culinary creations, they share a common foundation – the dough that is used.”

The survey found that the various ways in which bread can be used—particularly when it comes to sandwiches—generate a lot of passionate debate among different generations.

Bread, behaviours, and a battle of generations
No survey on traditions is intact without some generational differences. Indeed, the survey found some slight disparities among the different age cohorts. Specifically, Gen Z adults are more likely to agree strongly (45%) that bread has a cultural significance beyond nutrition, as opposed to Boomers, of whom only 33 per cent feel this way.

Additionally, 76 per cent of Gen Zers say an authentic sandwich MUST have two pieces of bread with ingredients in between; this is compared to just 64 per cent of Baby Boomers who need their fillings bookended by bread.

Meanwhile, Boomers (at 79%) are much more likely than Gen Z (61%) to say a sandwich can include ANY non-traditional bread options (such as a hamburger/hot dog bun, wrap, taco shell, naan, bánh mì, pita, etc.). Boomers (at 49%) also feel much more comfortable eating a sandwich with a knife and fork than Gen Z (34%).

Carb consciousness
Fear of carbs is somewhat stronger among older generations, with 22 percent of Gen X and Boomers avoiding sandwiches as a result. In comparison, only 13 per cent of Gen Z and Millennials reported a fear of carbs.

Survey fast facts: Unrolling the data behind the dough

  • Four-in-10 Canadians say they can't imagine a day without bread.
  • 28% of Canadians say their family has a traditional recipe passed down through generations.
  • Canadians feel that a sandwich can be a perfectly acceptable dinner option; however, Gen Z (82%) is still less likely to feel so then Millennials, Gen X, and Boomers (all at 92%).

“One other thing that stood out to me was that 86 per cent of Canadians believe the right kind of bread is the most vital part of any great sandwich,” said Sonnen. “Topper’s shares this belief and places it front and centre, by using our freshly prepared dough when designing the Panuzzo.”

From grain to greatness: Topper’s launches the Panuzzo – A respectful nod to its Italian roots
Topper’s story began in 1904, when Giuseppe Toppazzini moved his family from Italy to Ontario with a family bread recipe. He opened Toppazzini bakery in the 1930s.

Topper’s Panuzzo sandwiches are crafted from that same recipe tradition. Our Panuzzo dough is handmade, brushed with olive oil, folded, and baked to perfection, all fresh to order.

“Our Panuzzo celebrates and brings together pizza and sandwich culture,” shared Goran Drljaca, Topper’s Product Innovation and Operations Manager. “While the concept may not have started with us, we felt it was the perfect name for our latest creation, honouring Italian tradition while adding our own twist with our family recipe.”

Customers had their first chance to try the Panuzzo on November 4th across all 38 Topper’s locations. Consider it the perfect way to celebrate National Bread Month.

The table below contains the questions included in the Topper’s Pizza Homemade Bread Survey.

Bread and Sandwich Traditions National
Total
Agree
Ontario
Total
Agree
Canada
Gen Z
(’95 - ‘05)
Canada
Millennial
(’80 - ‘94)
Canada
Gen X
(’65 - ‘79)
Canada
Boomer
(Pre-64)
The smell and texture of freshly baked bread is comforting. 98% 98% 96% 96% 99% 99%
A sandwich can be a perfectly acceptable dinner option. 91% 92% 82% 92% 93% 92%
The right kind of bread is the most vital part of any great sandwich. 86% 85% 80% 80% 92% 91%
Bread has a cultural significance beyond nutrition. 77% 81% 82% 76% 76% 77%
A sandwich can include ANY non-traditional bread options 73% 72% 61% 68% 76% 79%
An authentic sandwich MUST have two pieces of bread with ingredients in between. 67% 67% 76% 69% 65% 64%
It is acceptable to eat a sandwich with a knife and fork. 41% 41% 34% 37% 38% 49%
I can't imagine a day without bread. 41% 41% 40% 36% 38% 48%
My family has a traditional recipe that has been passed down from generation to generation. 28% 26% 32% 25% 30% 28%
I avoid sandwiches due to a fear of carbs. 18% 18% 13% 13% 22% 21%
             

For more information about Topper's Pizza and the new Panuzzo sandwich, visit http://toppers.ca.

 

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