28/03/2022 – Gastronomy / Competition / Denmark / Bocuse d'Or / Europe
Denmark triumphs in Bocuse D'Or Europe 2022
Denmark – represented by Brian Mark Hansen – has won gold at this year’s Bocuse d'Or Europe, with Hungary and Norway taking silver and bronze position, respectively, in the European leg of the famous gastronomy competition.
A clearly overjoyed Brian Mark Hansen from Soelleroed Kro restaurant in Holte, Denmark, celebrated on the podium with commis Elisabeth Madsen and coach Christian Ebbe, exclaiming: “We are so proud and honoured – and also the other teams were f*****g amazing!”
Following two days of high-level competition that concluded on 24th March, 10 European teams have now qualified for the grand Finale of the Bocuse d'Or, which will be held on 22nd and 23rd January 2023 at Sirha Lyon.
The ranking of the Bocuse D’Or Europe 2022
1st: Denmark - Brian Mark Hansen
2nd: Hungary - Bence Dalnoki
3rd: Norway - Filip August Bendi
4th: Sweden - Jimmi Eriksson
5th: Iceland - Sigurjón Bragi Geirsson
6th: Finland - Johan Kurkela
7th: France - Naïs Pirollet
8th: United Kingdom - Ian Musgrave
9th: Switzerland - Christoph Hunziker
10th: Belgium - Sam Van Houcke
Bocuse d'Or Europe 2022 Special Awards
• 'Best commis' was awarded to team Sweden's Thilda Mårtensson.
• Best 'theme on plate' was awarded to team UK, led by Ian Musgrave of The Ritz in London.
• Best 'theme on platter' was awarded to team Sweden, led chef Jimmi Eriksson.
Techniques, products and recipes highlighting Hungarian terroir
With the contest hosted in Budapest, the 17 members of the jury were keen to reward technique, mastery of the products and recipes highlighting the Hungarian terroir. The candidates had 5 hours and 35 minutes to create a platter based on roe deer venison with foie gras, including three garnishes on the side to include important local ingredients, sour cream and cottage cheese. Additionally, the teams were tasked to create a 100-per-cent plant-based dish with the humble potato – an ingredient at the heart of Hungarian culinary tradition – as the dish’s centrepiece.
“Restaurants that work with local products – respecting the seasons – are the future of cuisine,” remarked Ana Roš, Chef of Hiša Franko and Honorary President of the contest. “This competition involves both following strict rules and giving importance to the identity of one's country. Even if the world of cooking needs time to evolve, we can only note its efforts, especially in terms of inclusion. The Bocuse d'Or is a representation of this.”
Bocuse d'Or grand finale – Lyon, 22–23 January 2023
From 22–23 January 2023, following four continental selections (Bocuse d'Or Europe, Bocuse d'Or Americas, Bocuse d'Or Africa & Bocuse d'Or Asia-Pacific), a total of 24 chefs from all over the world will compete for the grand Finale of the Bocuse d'Or during Sirha Lyon.
The next edition of the Bocuse d'Or Europe will take place in the spring of 2024 in Trondheim, Norway.
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