Norway’s Geir Skeie wins the golden trophy at Bocuse d’Or
Master Chef Geir Skeie. Photos courtesy of Kjartan Høvik and Bocuse d'Or Norge.
Geir Skeie, the 28-year-old chef at restaurant Midtåsen Solvold in Sandefjord, Norway, received a trophy of a golden effigy of Mr. Bocuse in his chef’s outfit and about $26,000.
The biannual Bocuse d’Or culinary prize ceremony took place on Jan. 28 in Lyon, France in the presence of Paul Bocuse, President-founder of the event, and Daniel Boulud, President of Honor of the 2009 edition.
“It’s the best meal I have ever cooked,” said Skeie to Norway’s NTB news agency at the prestigious culinary competition. Skeie, from Fitjar in Hordaland, also won Bocuse d’Or Europe in 2008, which was held in Stavanger, and Norwegian Chef of the Year in 2007. “To represent Norway in the Bocuse d’Or is a longstanding dream of mine,” said Skeie who thanked his mentor, Chef Odd Ivar Solvold and his commis Adrian Løvold for their help and inspiration.
Working in contest kitchens, facing the public, 24 chefs from all over the world took up the challenge to create two perfect dishes within 5 hrs 35 minutes. They had to achieve this feat as part of a grandiose show, using the official products of the Bocuse d’Or 2009: Aberdeen Angus Beef for the meat dish and Norwegian cod, king scallops and wild prawns for the fish dish.
Norway has already earned an impressive list of Bocuse d’Or awards, and has largely contributed to the growth and international repute of the contest. The Norwegian chefs’ talent, the efficiency of their support teams and the quality of the country’s products are some of the keys to this success.
Norway has been a part of the Bocuse d’Or family since the very start 20 years ago, with Arne Brimi as the first Norwegian Bocuse d’Or chef in 1987. Eyvind Hellstrøm is “the founding father” and President. Lars Erik Underthun won the first medal for Norway in 1991 – Bocuse d’Argent – and the Norwegian team are proud of the list that follows this achievement:
Loin of cod with lightly smoked scallop and cod belly, green pea sphere, brandade.
Bocuse d’Or – 1993 – Bent Stiansen
Bocuse de Bronze – 1997 – Odd Ivar Solvold
Bocuse d’Or – 1999 – Terje Ness
Bocuse d’Or – 2003 – Charles Tjessem
Bocuse d’Argent – 2005 – Tom Victor Gausdal
Best Fish Prize – 2007 – Sven Erik Renaa
Bocuse d’Or Europe – 2008 – Geir Skeie
Skeie’s winner menu 2009:
Norwegian cod, scallops and prawns a la ”Sandefjord”: Loin of cod with lightly smoked scallop and cod belly, green pea sphere, brandade, Norwegian ”Kabaret” with peas, prawns and onions, Red beet cube with Jerusalem artichokes and black truffles, Potato and leek with quail egg, Riesling and horseradish emulsion.
Angus Aberdeen a la ”Sæterbø”: Beef ribs with duck foie gras, Tenderloin with black truffles, Oxtail with celeriac, Parsley root with spinach and glazed ox cheek, Green beans and artichokes, Browned onion ”Pyramide”, Potato, black truffle and bone marrow, Beef reduction with bay leaf and parsley
Source: Bocusedor.com and Bocuse d’Or Norge.
