Aberdeen Angus, ”Sæterbø”-style. Grilled beef ribs with foie gras. Baked tenderloin with black truffles. Braised oxtail with celery. Baked carrot and parsley root with spinach and glazed beef cheek. A salad of green beans, garlic and artichoke. Browned onion ”pyramid”. Potatoes, black truffles and marrowbone. Red wine and bay leaf gravy.
2009 Sweden Silver
2009 France Bronze
Norwegian cod, scallops and prawns,”Sandefjord” style. Baked fillet of cod, with lightly smoked scallops, cod belly, green pea sphere, brandade. Norwegian ”Kabaret” with peas, prawns and onions. Beet cube with Jerusalem artichoke and black truffles. Potatoes and leek served with quail egg. Lemon sabayon with prawns.
2009 Sweden Silver
2009 France Bronze
Geir SKEIE
It was on seeing Bent Stiansen on TV, winning the Bocuse d’Or in 1993, that Geir decided that his day would also come. He trained in the best Norwegian restaurants with his country’s very best chefs. As a member of the national team, he also won team victories; an experience that would serve him well […]
Jonas LUNDGREN
Jonas remembers his first gastronomic sensation perfectly well. “It was in Norrland, in the north of Sweden. I ate blueberries, fresh-picked in the woods, and served with homemade vanilla ice-cream”. He loves products from his own country but is more than happy to work abroad to benefit from contact with other cultures: The French Laundry […]
Philippe MILLE
Philippe’s first gastronomic emotion was the pot-au-feu that his grandmother made every Sunday: “I’ll always remember those smells that bewitched me when I entered the kitchen”. After training at the hotel school in Le Mans when he was 15 years old, Philippe started at the Aubergade in Pontchartrain, and meeting Jean Bordier there was a […]
