meat tray
Checkerboard of fresh ham and chicory. Pear blood sausage. Lentil ingot. Truffle with foie gras sauce.
Roast pork in herb crust, stuffed with chanterelles. Barley risotto with black truffle, cep cream and braised “Pedro Ximenes” pork haunch. Pork reduction.
Cod loin medallion, pan-fried belly side down, cod tongue and scallops, Baby vegetable and lobster stew. Potatoes stuffied with basil-flavoured mashed potato. Red pepper cream on croûtons. Lobster sauce.
Nori-wrapped cod loin medallion. Petit-gris snail crisp with oyster mushrooms. Norwegian cod savarin with garlic. Checkered mouclade. Lobster with star anise.
Sandefjord cod.
Mathias DAHLGREN
Mathias grew up on the family farm in the north of Sweden. He has always loved the atmosphere of the kitchen, helping his mother and grandmother to do simple chores. This was how he learned the taste that bread and butter should have, a lesson he has never forgotten. He studied at the hotel school […]
Roland DEBUYST
Everyone who frequents the Bocuse d’Or knows Roland Debuyst and his wife Ayse for their joyful and tireless commitment alongside Belgian candidates. To meet them in their own country, you have to go to Nossegem, in the suburbs of Brussels, where he works in the kitchen while she greets customers. After training at Ceria and […]
Odd Ivar SOLVOLD
When Odd Ivar Solvold climbed the podium in 1997 to receive the Bocuse de Bronze, it was by no means his first victory in a culinary competition. Since 1988, he had put in a string of award-winning performances; the Silver Medal at the World Young Chef Championships, and the Best Chef of Norway competition, which […]
