The second best chef in Europe

Fish dish to Gunnar Hvarnes the Bocuse d'Or Europe 2010. (Photo: Tom Haga)

Fish dish to Gunnar Hvarnes the Bocuse d'Or Europe 2010. (Photo: Tom Haga)

Following six months of preparation Gunnar Hvarnes (of Norway ed.) finally presented their culinary arts for the 20 judges in Geneva today.

Tuesday evening fell the decision. Hvarnes finished second in the fight against the best chefs of Europe.

Danish victory

It was Rasmus Kofoed from Denmark who went off with victories in the European Championships. Kofoed works at Geranium Restaurant in Copenhagen.

Bronze medal went to France and Jerome Jaeglé from Lyon.

For Hvarnes means silver medal that he will participate in the World Championship in Lyon in January 2011.

Menu

The last preparations for the contest were already started Tuesday night. Hvarnes came to the competition area at six o’clock this morning.

And this served the chef to the judges:

STERLING halibut “Ocean”

Lightly salted halibut back in a crispy crust with fennel flavor

Pudding with løjrom (red caviar ed.) and quail

Duo with cauliflower and carrots

Variation of the asparagus and mushrooms

Lime-emulsion

Swiss Calf “VITALOGY”

Veal fillet with truffles and proportion ever

Calf Brissel cromesquis

Fine tart with dark cream

Prim Ears and gnocchi

Kalvesky

Chef of the Year

Hvarnes was named Chef of the Year 2009, and was thus also represent Norway in the Bocuse d’Or Europe.

Hvarnes works at the Culinary Institute in Stavanger, NRK has followed the preparations for the championship today.

Source: NRK

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