Norway winningest at Bocuse d’Or

Taste of Norway cookbook

Pettersen’s bronze lifted Norway to top country in the cooking competition

Christian André Pettersen

Photo: Fredrik Ringe / Bocuse d’Or
Norway’s Bocuse d’Or team, from left to right, was commis Håvard André Josdal Østebø, chef Christian André Pettersen, and coach Gunnar Hvarnes.

Aftenposten

After thousands of hours of practice, Norwegian Christian André Pettersen took third place in this year’s “Chef’s World Cup.”

Despite the incredible achievement the 29-year-old chef was unable to hide the disappointment when he received questions from NTB about whether he was happy with bronze.

“No comment,” Pettersen replied.

“He is perhaps a little disappointed, I can see in his face,” commented celebrity chef Eyvind Hellstrøm. “But he has no reason for that, because he has performed amazingly.”

The Scandinavian countries swept the podium in the competition, with gold to Denmark, silver to Sweden, and bronze to Norway. At the same time Finland came in a solid fourth place.

The gold went to Danish Kenneth Toft-Hansen.

The raw materials are an important part of the explanation behind the Scandinavian success, according to Pettersen, who brought with him leeks from Jæren and truffle seaweed from Lofoten to give the dishes their local touch.

“The Scandinavian kitchen has a style that is attractive to the whole world. There are several who have believed that the Nordic trend is in luck, but that is not what we see here,” says Arne Sørvig, general manager of Bocuse d’Or Norway.

“There is a lot of power, energy, and discipline in the Nordic countries,” says Sørvig to NTB.

With this year’s bronze, Norway has passed France in the number of medals together. Both countries had 10 ahead of this year’s competition, and with this 11th medal, Norway secured its position as the most winning country in Bocuse d’Or.

Norway has, with a total of five gold medals, won the Bocuse d’Or as many times as the host nation France. Bent Stiansen (1993), Terje Ness (1999), Charles Tjessem (2003), Geir Skeie (2009), and Ørjan Johannessen (2015) have all gone to the top.

Several of the previous winners were in Lyon to cheer on Pettersen.

“He is one of the biggest chef talents we have ever had,” Johannessen boasted.

No disappointment could be seen among the Norwegian spectators, who had met up in large numbers to cheer on the Norwegian bronze winner. Early cheering and “Norway, Norway, Norway” sounded from the hall when Pettersen was awarded the bronze-colored Bocuse d’Or trophy.

Third place Pettersen would celebrate with just the Norwegian supporters. Then rest is on the menu.

“You feel pretty empty, when you have trained so much and then suddenly it is all over,” said Pettersen.

Prior to the prize ceremony, Pettersen said that his last promise to his father before he died was to win the Bocuse d’Or.

This promise was not fulfilled this year, but Pettersen is convinced that his father would have been proud of him.

In this year’s competition menu, French veal was the main raw material for en entrée. In addition, contestants had to prepare a molded dish with shellfish and vegetables. Participants had 5 hours and 35 minutes to complete the challenge.

This article originally appeared in the February 8, 2019, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.

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