Johannessen had with her assistant Jimmy Øien and coach Odd Ivar Solvold on the team and went to the top front of 23 other countries. The United States took the silver medal, while Sweden won the bronze.
In the finals got the Norwegian team five and a half hours in which to prepare a meat dish and a fish dish, and the main ingredients should be guinea fowl and trout.
The Norwegian team went all the way in front of the United States and Sweden.
– Commodity choice was perfect and we had a good run up against the World Cup, says Johannessen said in a statement Wednesday night.
– I’ve never seen Oliver as good as today, says Eyvind Hellstrom, who is president of the Bocuse d’Or Norway and judge the finals in Lyon.
It was also awarded special prizes for the best meat and fish dishes. These went respectively to Finland and Japan.
Fifth Norwegian gold medal
Johannessen work regularly at Bekkjarvik Guesthouse in Austevoll in Hordaland. He took bronze last European Championship in Stockholm in May last year.
He also participated in the Bocuse d’Or in 2013. When he came in fifth place.
is the fifth time a Norwegian chef wins the prestigious competition, held every two years and is recognized as an unofficial world championship for chefs.
Norway has also taken two silver and two bronze medals.
The Norwegian team in full swing at the Bocuse d’Or in Lyon Wednesday.
Stiansen: – I am totally touched
Bent Stiansen took the first Norwegian gold medal in the Bocuse d’Or in 1993. Photo: NTB Scanpix
Bent Stiansen, who became the first Norwegian winner of the Bocuse d’Or in 1993, believes it is much harder to win the competition now than it was then.
– This is the greatest achievement made by any chef in Norway ever. There are so adamant competition now, says Stiansen NRK.
Stiansen says that Johannessen has worked extensively with the mental and boasts 29-year-old concentration.
– What is unique is that he has come into an enormous flow that can be compared with Svindal and Jansrud when they are at their best. He is calm, balanced and structured. And then he makes adventurous good and tasty food, he said.
According Stiansen gets Norway’s representative in Bocuse d’Or using the entire cook-Norway.
– This confirms that we are the world’s best competition chefs, and it’s cool. It’s completely insane, I’m completely touched, says Stiansen.
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