“George Roux” Danish royal veal in eight ways.
Roast veal fillet with its panoufle. Kidney with mustard. Curly cabbage stuffed with goose foie gras. Veal filet mignon with candied aubergine. Lacy brioche of Jersulem artichoke and veal sweetbread. Seasoned veal gravy.
meat tray
Smoked Icelandic monkfish with vine shoots, soft-cooked potatoes with Dombes frogs, tatin of grelot onions Lyonnaise potato-style and cardoon cake with Saint-Marcellin, truffle and bone marrow.
Monkfish baked in browned butter and grilled. Creamy lobster stew timbale. Vegetable terrine and confit of quails egg. Quiche with potato cream. Fennel sauce.
Monkfish loin stuffed with royal crab. Oyster chartreuse, smoked scallops and truffles. Cep tartlet, lemon, asparagus and Danish ham. Avocado dariole with hot tomato jelly and lobster sauce.
Serge VIEIRA †
Serge chose his trade primarily because he could indulge in it every day. He had competed only once, when he won the Jean Botio “Auvergne-Quebec” competition in 1997. After that, Régis Marcon, for whom he was working as right-hand man, suggested he try his hand at the National Artistic Cuisine Competition, to experience a test […]
Tom Victor GAUSDAL
It could be said that Tom Victor Gausdal fell into the “magic cauldron” of competition from the earliest age! He started out as an apprentice at the Statholdergaarden (the restaurant run by Bent Stiansen, Bocuse d’Or 1993) and then, several restaurants later, he was assistant to Odd Ivar Solvod when he came to Lyon to […]
Rasmus KOFOED
Rasmus Kofoed,a native of Denmark, grew up in the old ferry town of Vordingborg, located 100km south of Copenhagen. His love of nature, vegetables and cooking came from his mother who often took him with her while foraging in the forest or along the coastline. His confidence in the kitchen grew while receiving praise for […]
