The second best chef in Europe
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
