Team Norway have won Bocuse d'Or Europe gold for their plate and platter combination, once again, this time by an impressive 31 points.
Speaking on stage, chef Christian André Pettersen said: “It’s a fantastic feeling, it’s been a long road and finally we are here in Tallinn. I thank everyone for showing up.” Pettersen was coached by Gunnar Hvarnes.
Silver went to team Denmark, with chef Sebastian Holberg Svendsgaard saying: “I feel amazing and we are happy for the whole team, now we just keep pushing.” Meanwhile, the bronze medals went to team Sweden.
Ten teams qualified in total, including: Norway, Denmark, Sweden, Iceland, Finland, France, Estonia, Switzerland, Hungary and Italy.
Norway's Winning Dishes
The Quail Platter
The Catfish Plate
Over 300,000 people plugged in to watch the days events on the live stream.
Bocuse d'Or, Day Two: The Highlights
Today saw Latvia, Hungary, Finland, France, Switzerland, Italy, Russia and reigning champions, Norway, go head to head. The race to the finish line was streamed live on FineDiningLovers.com
Once again, this new round of teams had five and a half hours to play with, following months and months of preparation. The tests they had to endure were the catfish-based plate, in addition to the tray challenge, where a sumptuous presentation of quail meat was expected.
The impression was that, in general, the level has risen and that it is getting higher and higher. Hungary stood out with its very candid fish dish, balanced from a chromatic point of view "Ideal for lunch, very versatile," commented chef Régis Marcon.
And if Finland stood out for a well-balanced fish dish, France presented a sort of mille-feuille and a well-finished dish. Italy stood out for their interesting use of colour, and their dish was very tasty and light according to Marcon. It was a precious gold plate, which showed off a very different style from the others, with a touch of design. "The white sauce in the dish is reflected like a lake," said Marcon.
Norway, reigning champion, certainly stood out: they chose to present the fish in a deep plate, creating a very refined final effect. They also had a nicely balanced tray, which was well cooked, with a refined and balanced presentation.
Ten nations will enter the Grand Finale in Lyon next June.
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