Glazed guinea fowl with Norwegian ceps and tarragon. Crispy guinea fowl leg with chicken skin and potato from the Troms region. Baked pumpkin “puff”. Sweet onion with hardanger apples and fennel. Baked salsify from Stavanger with cream gratin. Guinea fowl roasting gravy and cream sauce.
Roasted guinea hen. Foie gras boudin with Topaz wine glaze. White corn “nest”. Sweet pea “garden”. Ragout of heart and gizzard confit with black truffle consomme. Preserved chanterelles and pickled huckleberry reduction.
Guinea fowl in 3 ways with mushrooms, apples and artichokes. Breast stuffed with mushrooms and tarragon, confit of legs with crispy skin, foie gras and endives. Smoked apples and onions, truffles and mushrooms with lichen, Jerusalem artichoke and artichoke in vinaigrette with carrots, peas and herbs. Apple juice with vinegar and pepper, emulsion of frying juices and fat.
Brown trout, “Bekkjarvik”-style.
Brioche-crusted brown trout with American caviar, a tartlet of crisp trout skin, celery root purée, a brown butter emulsion and smoked mushroom consommé.
2015 Sweden
Ørjan JOHANNESSEN
Ørjan presented his country with another medal in 2015. That victory at the Bocuse d’Or had nothing to do with luck: it was the outcome of sheer persistence. Since 2007, Ørjan has been working, training, and competing alongside the man Norwegian chefs view as the best coach of all: Odd Ivar Solvold. From 2008, he took part […]
Philip TESSIER
Philip was the very first person to put the USA on the Bocuse d’Or podium. That victory might have made him happy, but it didn’t make him lose his head. There is so much room for other things in his life, and he is constantly striving to satisfy his insatiable curiosity; always learning, always open-minded, […]
Tommy MYLLYMÄKI
Tommy Myllymäki undeniably belongs to the young generation of Swedish chefs who have travelled and experienced various culinary traditions but are eager to develop Nordic cuisine, which is increasingly rooted in its environment: simple, direct and self-evident, highlighting vegetables and nature. His grandmother Kerttu’s cooking inspired his passion for his future profession and rooted him […]
