- Bocuse d'Or Weekly News #07 The 2012 Switzerland competition -
Franck Giovannini, Bocuse of Bronze and President of the Jury for the selection, presents the Swiss cuisine, a country at the intersection of three major culinary cultures: French, German and Italian.

A unique situation with great influences and mixes that make the strength of Switzerland who, excepton two occasions, was always selected for and represented on the Bocuse d'Or final. Which also explains why this tiny country has the largest number of Michelin-stared restaurants and chefs.

Franck Giovannini and Stephane Décotterd, two Michelin stars chef, guide us through this stiff competition that looks like a foretaste of the European selection!

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