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.
Sea bass in a basil-potato crust, artichokes stuffed with lobster, braised tomatoes with potato rouille, fennel “barigoule” and lobster-thyme bisque.
Turbot ravioli, cold-smoked scallops with spinach, fresh tomato compote candy. Sabayon with vanilla essences, fried leek filaments.
Fillet of sole stuffied with lobster en croûte. Tartare of scallops and salmon mousse.
Potato Coated Salmon
Christian André PETTERSEN
Born July 21 1989 He was born in the town of Bodø, north of the polar Arctic circle: the Far North. And that’s the theme he developed for the Bocuse d’Or. His childhood was immersed in the flavours of the ultra-fresh fish pâtés prepared by his father, a cook, and fried in butter. Alongside these […]
Viktor ANDRESSON
Born September 15 1984 Viktor Andrésson is the second Icelander to climb the podium. His biography reflects the career path of a chef who was determined to make it: two participations in Bocuse d’Or, in 2005 as a second commis in the team and in 2009 as the direct commis of the candidate in the […]
Bence DALNOKI
The Bocuse d’Or has been the common thread throughout Bence Dalnoki’s career. Yet nothing initially pointed him towards a career in the kitchen. It was during high school, while attending a seminar entitled Introduction to Hospitality, that he discovered his true vocation. After graduating from secondary school, he enrolled at the Taverna Hospitality and Tourism […]
Hákon Már ÖRVARSSON
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 […]