UPDATE 2.7.10 James Kent, sous chef at Eleven Madison Park, will represent the United States next year at the Bocuse d'Or. Kent. His US Finals menu is below:
Scottish “Label Rouge” Salmon Pavé with Leeks, Osetra Cavier and Sauce Fumet Blanc, garnished with: Roulade with Alaskan King Crab, Relish of Cucumber and Meyer Lemon; Chilled Mousse with Tartare and Roe; Pickled Heirloom Beets with Crème Fraiche, Dill and Black Pepper.
Elysian Fields Farm Spring Lamb: Bacon Wrapped Saddle with Piquillo Peppers and Provençale Herbes; Vol-Au-Vent of Braised Gigot with Sweetbreads and Preserved Lemon; Zucchini with Lynnhaven Chèvre Frais and Mint; Tart of Tomato Confit with Basil, Niçoise Olives and Fromage Blanc.
2.6.10 The Bocuse d'Or US Finals have been underway at the CIA this weekend; check in at the Bocuse d'Or USA Foundation for a complete list of finalists & their restaurants, image galleries of the competition, & truly dazzling video. Donations to the foundation can also be made on the site.