The Bocuse d'Or has announced the types of fish the teams from around the world will need to prepare for one of their platters: turbot and European blue lobster. The meat, Irish beef, was announced several months ago, allowing team captain Richard Rosendale and commis Corey Siegel to prep their platter. The competition takes place in Lyon on January 29 and 30, 2013. [EaterWire]
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