Bouche @ Cochon 555

We had the pleasure of attending Cochon 555 yesterday at the Fairmont in San Francisco. Cochon 555 is the only heritage pig and chef competition in the U.S. that showcases 5 chefs, 5 pigs and 5 winemakers in a friendly competition for a cause.

Cochon 555 at the Fairmont San Francisco

In a competition like no other, the five chefs are challenged to use a whole pig to create a series of dishes for a large audience of epicureans, media, noteworthy judges and trade. We followed Bouche, an up-and-coming French and California bistro in San Francisco and their young chef Nicolas Borzee, a native of Alsace, France.

Chef Nicolas Borzee from Bouche (photo by Quan Pham Photography)

Nicolas worked in the finest restaurants in France for ten years, training with Joel Robuchon and Michel Troigros in Paris, and with Alain Ducasse in Monaco. Moving in San Francisco three years ago, Nicolas comes to Bouche by way of Coi, where he was a sous chef. At Bouche he is now cooking traditional French and Mediterranean dishes with Bay Area ingredients and inspiration.

Here are some of the pictures we took last night, hope you enjoy them:

Honey Soy Pork Belly with Nut Crunch & Head Cheese, Horseradish Foam with Walnut Oil

Selection of dishes

Smoked Pork Shoulder & Charred Onions on Philo

Honey Soy Pork Belly with Nut Crunch

Selection of dishes

Honey Soy Pork Belly

Butcher Competition