United States got the silver medal, while the bronze went to Sweden.
Johannessen’s daily work on Bekkjarvik Guesthouse in Austevoll municipality in Hordaland. The 29-year-old chef got bronze in the European Championships in Stockholm in May last year. In Lyon, he fought against chefs from 23 other countries to be named the world’s best.
guineafowl and trout
In the finals Wednesday he had 5 hours and 32 minutes in cooking a meat dish and a fish dish. It was decided beforehand that the main ingredients should be guinea fowl and trout, and fishing rights were limited what vegetables he got to choose from.
It was also awarded special prizes for the best fish dish and best meat dish. These went respectively to Japan and Finland. The award for best assistant also went to Finland.
Norwegian cheerleaders
After the winner was announced, the Norwegian national anthem played in the auditorium. Several in the audience had brought large Norwegian flag.
As usual it was given marks for taste and presentation. About meat court stated, moreover, that candidates should “express their regional food culture” and that it would be given marks for this.
The main finals of Bocuse d’Or has been held every year since 1987. Norway has participated Tues. times and won four gold, two silver and two bronze.
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