Bresse chicken marinated in lemon thyme and Icelandic spices with stuffing of chicken leg and fried foie gras, with Icelandic juniper berries. Minced Bresse chicken leg with potato puree. Terrine of European blue lobster and langoustine from the West Coast of Scotland with tomato-spiced crispy chicken skin and Icelandic Sea truffle (seaweed) Yellow beet cooked in aged elderflower vinegar with Icelandic barley, Icelandic cottage cheese, wild thyme, Jerusalem artichoke and fresh greens.
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
Terrine of Jerusalem artichoke, apple vinegar jelly spiced with black garlic. Terrine of artichokes. Crispy sourdough pastry with lightly smoked yellow beet. Caramelised onion emulsion. Cucumber, jelly, filled with apple salad, horseradish, onion puree, and salicornia cress. Apple and horseradish salad. Salt-baked red beets. Dill foam. Plant-based gravy seasoned with dill oil.
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.
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 […]
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 […]
