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S.Pellegrino at Bocuse d’Or Europe 2018

S.Pellegrino at Bocuse d’Or Europe 2018

S.Pellegrino, as the official partner, has been supporting the world renowned Bocuse d’Or competition for many years running. An icon of Italian style and quality, S.Pellegrino is the water choice of the finest establishments and continues its involvement in important gastronomical events worldwide.

Norway won gold at the Bocuse d’Or Europe 2018 hosted in the city of Turin, Italy on June 11-12. 28 year-old chef Christian André Pettersen from Norway, assisted by commis Håvard André Josdal Østebø, convinced the high-level jury presided by Chefs Jérôme Bocuse, Tamás Széll, Carlo Cracco and Enrico Crippa, with the exceptional creativity and technique he used to transcend the simple yet exceptional quality products of the Piedmontese and Italian heritage. 

A great achievement for Pettersen, who, in 2015, reached third place at the finals of S.Pellegrino Young Chef, the search for the best chefs in the world by S.Pellegrino. His win is also a true testament to the importance of competitions such as S.Pellegrino Young Chef in the development of budding talents in gastronomy.

20 countries competed in this continental selection. Here are the top 3 winners:

1. Norway
2. Sweden
3. Denmark

Finland, France, Belgium, Switzerland, Hungary, Iceland and United Kingdom join the above. Italian chef Martino Ruggieri won a “wild card” entry, giving Italy access to the World Finale making a total of 11 teams from Europe – to compete at the finale in Lyon in 2019.

Unfortunately, the following 9 countries have missed out on their ticket to the finale of the gastronomic competition, Bocuse d’Or 2019: Poland, Netherlands, Spain, Russia, Croatia, Germany, Bulgaria, Estonia, Turkey.

Other special awards included:

  • Best Commis Prize:

    Curtis Malpas from Italy
  • Special Plate Prize:

    France, with Chef Matthieu Otto
  • Special Platter Prize:

    Finland, with chef Ismo Sipeläinen

The Challenge – Piedmontese Products

20 teams, each composed of a candidate, commis and coach, had precisely 5 hours and 35 minutes to prepare a platter composition and a plated dish (14 plates for tasting) to a panel of judges. A number of ingredients of the Piedmont region were required as key components of the dish and platter:

  • Male beef fillet of Fassona Piedmontese pedigree;
  • Baraggia Biellese and Vercellese Rice of Sant’Andrea Variety; and
  • Calf sweetbread.

On top of celebrating these famous Piedmont products, each candidate had to add a personal touch and incorporate the country’s heritage in the dishes.

  • The Norway winning dishes and composition
  • The Norway winning dishes and composition
  • The Norway winning dishes and composition

The Norway winning dishes and composition

The Path to Lyon 2019

The 11 chefs will join the winners of the other continental selections, of Americas and Asia-Pacific, making up a total of 24 candidates to head to the grand finale in Lyon, France.

An Emotional 2018

The 2018 edition of Bocuse d’Or has been marked by emotion since the passing of the founding father, Paul Bocuse, earlier this year. He founded this worldwide contest, often referred to as the gastronomic Olympics in 1987. It has since been bringing together top chefs of the world every 2 years, for a competition that is a true showcase of passion and technique in the spirit of it’s founder.

Stay tuned on S.Pellegrino’s social media and official channels with the hashtags #Sanpellegrino, #BocusedOr and #roadtolyon as we keep you up to date on this exciting competition as the teams on the road to Lyon!

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