We were successful at Bocuse d’Or

Norway has won the 15th edition of the Bocuse d'Or after 5 hours and 35 minutes of breath-taking tests! The prestigious gastronomy contest – created by Paul Bocuse in 1987 – rewarded the best Chef among 24 international candidates who performed live in front of 2'700 supporters and under the watchful eyes of the most famous chefs in the world. This concludes a process that involved eighteen months of national rounds and continental selection events.

Orjan Johannessen from the restaurant Bekkjarvik Gjestgiveri distinguished himself by demonstrating exceptional skills and mastery of the imposed products: Landes Label Rouge free-range guinea-fowl and fario trout.

By winning the Bocuse d'Or 5 times and making the podium 9 times, Norway demonstrates implacable consistency. The United States achieve second place, attesting to the impeccable quality of American gastronomy and confirming the opening of the contest to the Americas. Sweden is no newcomer to the podium, by winning its second Bronze Bocuse it remains the 3rd country in terms of achievements in the contest.

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