Post by jameshoff on Mar 15, 2024 21:57:32 GMT -6
The stage of the Bocuse d'Or 2024, the international culinary competition created by the famous chef Paul Bocuse in 1987, sees Norway as its host for the European final. The event takes place in Trondheim on 19 and 20 March 2024, involving 20 talented European chefs who will compete for a coveted place in the world final, scheduled for 2025 in Lyon. The Bocuse d'Or, created for chefs and guided by a spirit of sharing and global recognition, spans the 5 continents, highlighting technique, creativity and human values to discover the future talents of haute cuisine. Each edition takes place in a different country, helping to enhance the world's gastronomic heritage.
Norway, an active participant over the years, is preparing to host DY Leads this year's edition, becoming the most prestigious gastronomic stage in Europe. The occasion is a valuable one to promote Norway's culinary heritage, particularly seafood, underlining the Norwegian Seafood Council's commitment to collaborating with the Norwegian fishing and aquaculture industries. In the city of Trondheim, nicknamed the “Home of Nordic Flavors”, chefs will have to demonstrate their culinary mastery using key ingredients, chosen as protagonists of the Bocuse d'Or competition: skrei, the best seasonal Arctic cod; stockfish, derived from drying skrei, and Atlantic scallop, harvested by hand in the icy Norwegian waters. The skrei, caught between February and April, is versatile and appreciated for its incredibly firm and tasty white meat, also rich in important nutrients, which flakes into petals.
Stockfish, obtained from a unique skrei drying process dating back to the Viking era, offers a strong, inimitable taste and lends itself to many modern and innovative preparations. The Atlantic scallop, sustainably harvested by Norwegian divers, stands out for its fleshy and compact texture, adapting to various cooking techniques and flavor combinations. The Italian representative of the Bocuse d'Or team is the Italian-Spanish chef Marcelino Gòmez Vita , experiences at the Geranium in Copenhagen and at the Mirazur in Colagreco, who has earned the right to participate in the European selections in Trondheim in 2024, winning the favors of the Italian jury in 2023 in Rimini. Here Marcelino Gòmez Vita has prepared: Tray: Terrine of poultry, mushrooms and Jerusalem artichokes, duck breast, its stock and laurel oil and lemon thyme.
Norway, an active participant over the years, is preparing to host DY Leads this year's edition, becoming the most prestigious gastronomic stage in Europe. The occasion is a valuable one to promote Norway's culinary heritage, particularly seafood, underlining the Norwegian Seafood Council's commitment to collaborating with the Norwegian fishing and aquaculture industries. In the city of Trondheim, nicknamed the “Home of Nordic Flavors”, chefs will have to demonstrate their culinary mastery using key ingredients, chosen as protagonists of the Bocuse d'Or competition: skrei, the best seasonal Arctic cod; stockfish, derived from drying skrei, and Atlantic scallop, harvested by hand in the icy Norwegian waters. The skrei, caught between February and April, is versatile and appreciated for its incredibly firm and tasty white meat, also rich in important nutrients, which flakes into petals.
Stockfish, obtained from a unique skrei drying process dating back to the Viking era, offers a strong, inimitable taste and lends itself to many modern and innovative preparations. The Atlantic scallop, sustainably harvested by Norwegian divers, stands out for its fleshy and compact texture, adapting to various cooking techniques and flavor combinations. The Italian representative of the Bocuse d'Or team is the Italian-Spanish chef Marcelino Gòmez Vita , experiences at the Geranium in Copenhagen and at the Mirazur in Colagreco, who has earned the right to participate in the European selections in Trondheim in 2024, winning the favors of the Italian jury in 2023 in Rimini. Here Marcelino Gòmez Vita has prepared: Tray: Terrine of poultry, mushrooms and Jerusalem artichokes, duck breast, its stock and laurel oil and lemon thyme.