France Press agency
In a frantic atmosphere, Denmark won the Bocuse d’Or 2023
In an atmosphere worthy of a major sporting competition, fueled in large part by Nordic delegations who have come to support their fantastic chefs, Denmark trailed France by winning the international final of the prestigious Bocuse d’Or culinary competition on Monday. From the national teams of Norway and Hungary. The 41-year-old chef, who runs a signature restaurant in the north of Copenhagen, took his country to a third victory, after the 2019 and 2011 editions. For which he thanked his entire team. Fog trumpets, firecrackers, and Danish fans were the loudest in the competition’s main hall, inside Sirha, Lyon’s Eurexpo World Catering Trade Fair meeting. It gives us our best when there’s a lot of noise around, ”said Brian Mark Hansen a few minutes after the end of the event, who rehearsed while playing the soundtrack of the previous editions. Defending his title, France, represented by Naïs Pirollet, year-old Only 25 years old and the only nominated chef, he finished fifth. She replied, “No sadness, it’s a victory we’ve come this far.” She added, “For young people, my participation has had an impact. I hope it sends a message that you have to dare, and that when you dare, you dare.” Go ahead anyway.” – Festive atmosphere – The competition was held over two days. Twenty-four teams competed in a festive atmosphere. The Finnish delegation’s cheers barely covered up the Danish cheering, while the Icelanders kept the atmosphere friendly with a final applause initiated by the hundreds of spectators who attended Awards ceremony.The French sang Marseille many times.The training for this competition is back to the prevailing sports atmosphere.The Finnish chef used to train for ten hours straight, locked in a cellar.At 25 years old, he is one of the youngest in competition with Naïs Pirollet. The young woman chose, in the days leading up to the competition, to train daily in real conditions, that is, five and a half hours in a row. A member of the Davy Tissot team, winner of the 2021 edition, followed suit, this time leading the France team. Many of the training sessions take place without food, just to perfect the gestures. “It’s a bit like a fighter or a Formula 1 pilot,” explains Davey Tissot, the jury president this time. – Squash and monkfish – Denmark won the jury’s votes in both categories: a “children’s menu” based around squash and a main dish made with monkfish tail, the most impressive piece of the competition. orange on their trays. Maigre consolation pour la chef française: elle a remporté le special prix pour son plateau. La simplicité “c’est ce qu’il ya de plus dur à faire”, notait Davy Tissot. . A centerpiece at its base and surrounding decorations, it is presented to the jury and audience who applaud the most. “Cooking is beauty, it’s culture,” sums up three-star chef Dominic Crane, honorary chair of the Grand Final: The Danish display board is reminiscent of the omnipresent Danish coast, less than 30 minutes away wherever you are in the country. The boatswain from Mauritius, which is taking part in the Bocuse d’Or final for the first time with chef Kritish Halkiri, is a huge sea urchin shell. “I want to taste pumpkins, I also want to be carried away in universes that I probably don’t know,” explains Dominic Crane when asked about the winning formula. A dish that “takes you into his world” or evokes “an affection”: “If you touch me, I win.” /dfa/ or
