Orjan Johannesson from restaurant Bekkjarvick Gjestgiveri (Austevoll) in Norway has won gold in the Bocuse d’Or - the world’s most prestigious and challenging chef competition. Philip Tessier from the French Laundry in California won the silver trophy and Tommy Myllymaki from Sweden took bronze.
It is the ninth time that Norway has reached the podium and the second time that Orjan has competed in the world final. It was also the second time that Tommy had competed, having also won bronze in 2011. Despite investing millions of dollars over the past few years, this is the first time that Team USA, under the guidance of President Thomas Keller, have reached the podium.
Team UK secured 10th place, which given Adam
In a change to the competition, the candidates were asked to produce a fish dish with at least 50 per cent vegetable garnish - including one mandatory vegetable revealed the afternoon before the competition. Team UK and USA competed on the same day and had to use celery as a garnish.
Adam’s fish entry consisted of:
Fillet of French fario trout with a lobster mousseline centre and nori seaweed
Braised celery stem filled with a smoked trout brandade, topped with smoked trout, horseradish and croutons
Cylinder of potato cooked in saffron stock, creamed leeks, caviar and trout eggs on top.
‘Champagne’ velouté (made with Nyetimber English sparkling wine) and a shellfish sauce.
Watercress and pea shoots
Adam’s striking meat platter was created by Heritage Silverware, a family firm based in Birmingham.
The meat menu:
Slow cooked leg of guinea fowl, Wiltshire ham, tongue and veal sweetbread
Parfait of guinea fowl livers, beetroot glaze
Crisp potato dentelle, St Georges’ mushroom cream
Evesham “red meat” turnips, quinoa and tarragon
Staffordshire cabbage cone with black lentils
Roasting juices with English apple verjuice and rosemary
Adam, Josh and Idris were cheered on by a crowd of more than 100 UK supporters, including students from University College Birmingham and the England Band which is fast becoming a fixture of the competition.
Photo from Le Photographe
Brian Turner CBE is President of the UK Team and UK juror, added, “Adam, Josh and Idris did a fantastic job and I’m not the only one to be incredibly proud. We’re still in the top 10 of the world and with the funding we have we’ve moved forward significantly. Thanks to all our sponsors and everyone who has supported us on our journey to the final.
“Having looked at and talked with other competing teams it’s clear that they see the PR opportunity of the Bocuse d’Or for their country. We had great support out in Lyon so now we have to focus on turning that into the resource we need to match that of the most successful countries.”
In a bid to raise awareness and funds both for this campaign and future competitions, Team UK launched a crowdfunding campaign via Indiegogo. Perks are available in return for donations and full details are available here: http://igg.me/at/bocusedoruk