Three variations of lamb from the Arctic islands, lemon-thyme-infused sauce. Ballotine of fillets, brochette of shoulder. Shank and forgotten root vegetables in lamb’s bladder. Alliance of Ratte potatoes and cep mushrooms with flat parsley. Tian of candie
Bass with scallops and truffles on a bed of fennel. Potato cake filled with a cauliflower puree crowned with caviar. Bass-stuffed courgette flower with truffles. Lobster stew with fresh herbs, lobster vinaigrette with olives.
Sea bass and truffled langoustines, fennel sauce. Symphony of sea bass and “Icelandic mermaid” langoustines with piperade.. Charlotte potato confit with wild herbs and mushrooms. Timbale of sand carrots with green peas and artichokes.
François Adamski comes from the north of France and he loves his region. He learned his trade at the hotel school in Le Touquet before conquering Paris, where he did his military service at the Hôtel Matignon as chef to the Prime Minister. He then went to the Plaza Athénée, the Ritz, Maison Prunier, the […]
Henrik felt greatly honoured to be chosen to represent Sweden in the 2001 Bocuse d’Or and he put his heart and soul into winning the Bocuse d’Argent, which he says” shone as warmly in my eyes as the Bocuse d’Or, as I was so happy to participate in this competition!” He also considers winning the […]
His rise to the third step of the Bocuse d’Or podium came as a surprise to some! How could this windswept island at the northern tip of Europe, in the middle of the Atlantic, produce such excellent chefs? That’s forgetting that Hákon Már Örvarsson, a chef fuelled by passion for his trade and trained at […]