Bocuse d’or Europe
- Introduction
- Podium
- Tests
- Candidates
- Partners
- Access
After Turin in 2018, Tallinn in 2020 and Budapest in 2022, the European selection for the Bocuse d’Or took place in Trondheim, the gastronomic capital of Norway, on 19th and 20th March 2024.
"Our Norwegian friends have contributed a great deal to the development and reputation of the competition, and their chefs and supporters are proof of this, underlines Jérôme Bocuse, President of the Bocuse d'Or. We are very happy that the next European selection will take place in Trondheim, Norway. The DNA of the Bocuse d’Or is to highlight the different culinary riches of the world and it is therefore only natural that it moves to a different European city for each edition.”
Heidi Bjerkan, a native of Norway and a starred chef committed to the environment, was Honorary President of this year’s event and witnessed the work of the 20 European competing teams, who had to work with typically Norwegian products.
It’s such an honour to be Honorary President of this prestigious competition, where chefs inspire each other! I think it’s important to think about the impact that chefs can have on other cooks. Transmission and knowledge are the keys to the future, and we’re using the knowledge of the past to improve that future”
Heidi Bjerkan, Honorary President
After two days of competition with Nordic flavours in Trondheim-Norway, Denmark, represented by Sebastian Holberg Svendsgaard, takes the first place on the podium.
Gustav Leonhardt forSweden and Håvard Werkland, representing Norway, came 2nd and 3rd respectively, qualifying with the 7 other candidates in the Top 10 for the Grand Finale which will be held on 26th and 27thJanuary 2025 during Sirha Lyon.
DISCOVER THE 10 COUNTRIES QUALIFIED FOR THE GRAND FINALE
Winner: DANEMARK - Sebastian Holberg Svendsgaard (candidate) - Phillip Nilsen (commis)
2nd: SWEDEN - Gustav Leonhardt (candidate) - Noel Moglia (commis)
3rd: NORWAY - Håvard Werkland (candidate) - Grunde Gillund (commis)
4th: UNITED KINGDOM - Tom Phillips (candidate) - Harry Van Lierop (commis)
5th: FRANCE - Paul Marcon (candidate) - Camille Pigot (commis)
6th: HUNGARY - Roland Kelemen (candidate) - Noel Fodor (commis)
7th: ITALY - Marcelino Gomez (candidate) - Benjamin Sorensen (commis)
8th: ICELAND - Sindri Guðbrandur Sigurosson (candidate) - Hinrik Örn Halldórsson (commis)
9th: SLOVAKIA - Marek Minarič (candidate) - Mark Janak (commis)
10th: FINLAND - Ismo Speläinen (candidate) - Kaisa Laanemäe (commis)
Special prize for the theme on the plate: UNITED KINGDOM
Special prize for the theme on the platter: HUNGARY
Best commis award: Noel Moglia for SWEDEN
The teams have 5h30to prepare the competition’s two emblematic tests : the plate and the platter. To embed the competition on the territory, the Bocuse d'Or has chosen to impose this year local and emblematic products of this Arctic region.
RENNE & AQUAVIT, HIGHLLIGHT OF THE NORWEGIAN LAND
For the plate, the candidates had to work the reindeer meat of Røros , flagship product of the Sami culture, resulting from a breeding tradition while respecting nature and traditions. Other specificity, they had to incorporate aquavit in their recipes, the national spirit of Norway.
For this test, the chefs had to create a recipe to surprise and seduce, through a restaurant plate.
- Aquavit -supplied by LINIE-is made from caraway from the Trondheim region. After distillation, LINIE aquavit is matured at sea in sherry oak casks,crossing the equator twice, hence giving it its name LINIE. The constant stirring by the sea and changes in temperature and weather give LINIE aquavit its distinctive, well-balanced taste. The brand has its roots from the Lysholm family in Trondheim, being invented in the hay days of Norwegian spirits production. LINIE aquavit is a perfect match with both food and cocktails, and is an important part of Norwegian heritage, traditions and culture.
- Reindeer meat is an integral part of Norwegian Lapland cuisine, with the Sami having acquired the historic right to manage reindeer herding. The Sami reindeer herding industry is a pastoral and nomadic industry with seasonal movements between different seasonal pastures, providing sustainable food production in team with nature. Chefs were able to choose from a range of cuts, including shanks, tongues and steaks of reindeer.
SKREI AND SCALLOPS: THE EMBLEMATIC BOCUSE D’OR PLATTER WILL CELEBRATE NORWEGIAN SEAFOOD!
For the platter theme, the candidates were asked to cook skrei, a typical Northern European cod, and Frøya scallops.
Identifiable both visually and by their flavour, these products were accompanied by 3 garnishes presented on the platter: 2 exclusively vegetable, with no meat, fish or seafood, and one based on traditional Norwegian stockfish, made from cod slowly dried in the open air.
In their recipes, the teams had to include at least one ingredient identifiable with the taste of the country they represent, as a strong marker of their culinary heritage.
Pour l’assiette, les candidats ont dû travailler la viande de renne de la région de Røros, incontournable produit de la culture Sami, issu d’une tradition d’élevage tout en respect de la nature et des traditions. Originalité supplémentaire, ils ont dû incorporer à leurs recettes l’aquavit, l’eau de vie nationale de Norvège.
Pour cette épreuve, les chefs ont dû créer une recette pour surprendre et séduire, au travers d’une assiette de restaurant.
- L’aquavit - fournie par LINIE - est élaborée à partir de carvi provenant de la région de Trondheim. Après distillation, l’aquavit LINIE est le seul à être affiné en fûts avant de maturer par la suite en pleine mer, traversant l’équateur par deux fois. Le brassage constant par la mer, les changements de températures et de temps donnent ce goût si particulier et équilibré. LINIE est une société née à Trondheim où elle fut créée dans les glorieuses années des spiritueux norvégiens. Aujourd’hui l’Aquavit LINIE fait partie du patrimoine, des traditions et de la culture de Norvège.
- La viande de renne quand à elle fait partie intégrante de la cuisine de Laponie norvégienne, les samis ayant acquis le droit historique de gérer l’élevage de rennes. L’élevage de rennes Sami est une industrie pastorale et nomade avec des mouvements saisonniers entre différents pâturages, permettant une production durable dans le respect le plus total de la nature. Les chefs ont eu à disposition plusieurs pièces, à savoir le jarret, la langue ou bien le steak.
SKREI ET SAINT JACQUES, LES SAVEURS DE LA MER DE NORVÈGE
Pour le thème plateau, les candidats ont été appelés à cuisiner le skrei, cabillaud typique du Nord de l’Europe et les coquilles Saint-Jacques de Frøya.
Identifiables aussi bien visuellement que par leur saveur, ces produits étaient accompagnés de 3 garnitures présentées sur le plateau : 2 exclusivement végétales, sans viande, poisson ou fruit de mer et une à base de stockfish traditionnel de Norvège, élaboré à partir de morue séchée lentement à l'air libre.
Dans leurs recettes, les équipes ont également dû introduire au moins un ingrédient identifiable au goût du pays qu'elles représentent, comme le marqueur fort de leur héritage culinaire.
Discover the 20 participating candidates for the Bocuse d’Or Europe 2024
Belgium
CANDIDATE: Archibald De Prince
COACH: Lode De Roover
COMMIS: Thibaut Lenaerts
Trained at the École Hôtelière de Namur and the Institut Paul Bocuse (now the Institut Lyfe), Archibald took his first steps into the world of cooking during an internship with Yannick Franques, M.O.F Cuisine 2004. He then followed the chef for the reopening of La Table des rois*, the restaurant of La Réserve de Beaulieu in the south of France. At the age of 32, he has been René Mathieu's sous-chef at La Distillerie* in the Château de Bourglinster (Luxembourg) for the last 7 years. His cuisine is 100% plant-based and respectful of the produce, which fits in perfectly with his values, as he makes it a point of honour to respect seasonal produce and pays particular attention to its origins.
CANDIDATE: Dominik Uncovsky
COMMIS: Adam Tiser
COACH: Lukas Carny
Since he is 14 yers old, Dominik spend most of his time in the kitchen, where he discovers his passion for cooking. His first experience was to work with a famous Czech chef and help him to write hid cookbook. Since then, he has a lot of experiences by working for several prestigious restaurant in Prague, for example Restaurant Sansho, Art Restaurant Manes and La Finestra In Cucina or in a five-star hotel in Austria. Currently he is cooking for a national TV (Ceska televise) and he’s training for the European selection of Bocuse d’Or.
Denmark
CANDIDATE: Sebastian Holberg Svendsgaard
COMMIS: Phillip Nilsen
COACH: Ronni Vexøe Mortensen
Sebastian's love for cooking began at a young age. He pursued this passion by attending the Kokke- og Tjenerskolen ZBC in Slagelse, Denmark. It was there that he honed his skills, developed a deep understanding and appreciation for cooking techniques and ingredients, and found a strong support system that he still values today. After completing his education, Sebastian gained valuable experience working at various restaurants, including the highly acclaimed Babette and Geranium. In 2021, Sebastian was selected to represent Denmark at the Bocuse d'Or competition as a commis. He and his team went on to win the silver medal, which was an impressive achievement for someone so young. This year he has been selected to be the main candidate of team Denmark and is coach is Ronni Mortensen, the candidate of Bocuse d’Or 2019 and was at the second place on the podium.
Estonia
COMMIS: Aljona Koch
COACH: Emmanuel Wille
At 27 years old, Ivan is working as a chef in Rondeau by ID restaurant. It’s by combining local products with local and classical cooking method that he succeeded in making a name for him-self. He is trying to follow the principle of “less is more” by maintain the simplicity and elegance of the products. He gets inspiration from Estonian nature, cookbooks, and his family and as a competitor he always trying to make something new with his passionate team.
Finland
CANDIDATE: Ismo Sipeläinen
COMMIS: Kaisa Laanemäe
COACH: Kristian Vuojärvi
After several participation at the Bocuse d’Or, Ismo is the candidate for Team Finland for the second time! His adventure for Bocuse d’Or began as the commis for the team in 2010 in Geneva and continue to 2011 in Lyon. His first year as a candidate was in 2018/2019 where he came at the 4th position. He has a lot of experience thank to his previous participation at the Bocuse d’Or but also because he worked in a lot of restaurants where he was the chef. Now he has opened his own restaurant specialized in digging down to the roots of Finnish ingredients and cooking and interpreting the findings in a modern way. He also has his own private company to have time to do different and interesting projects.
France
CANDIDATE: Paul Marcon
COMMIS: Camille Pigot
COACH: Christophe Quantin
Born in Auvergne in the center of France, Paul Marcon grew up in his parent’s kitchen in Saint Bonnet le Froid with respect of the nature. Cooking became quite fast an obvious vocation. With a strong competitive spirit, he participated at his first cooking competition, Worldskills France, at only 16 Years old winning the second place at the national selection. He reached a few years later the international final. After having worked in Michelin stared restaurant in Lyon, he moved 2 years working at restaurant AIRA** with chef Tommy Myllymaki, Silver Bocuse 2011. An experience which allowed him to discover different technics and improve his knowledge. He continued to compete even from Sweden and won in 2022 the Trophée Jean Delaveyne.
CANDIDATE: Marvin Böhm
COMMIS: Hannes Hensel
COACH: Marian Schneider
Originally from Wolfsburg, Marvin is a creative chef who trained at the Heidelberg Hotel School. In 2008, he joined the kitchens of the Schwarzwaldstube*** at the Traube Tonbach hotel in Germany. Since 2010, the 35-year-old chef has been working as sous-chef in the kitchens of Aqua***, a restaurant at the Ritz-Carlton Wolfsburg (Germany). This is the third time that Marvin has represented Germany at the Bocuse d'Or, after two attempts in 2017 and 2019. For his first appearance in the European selection, Marvin is hoping to secure his ticket to the Grand Final and put Germany back on the map of world gastronomy..
Hungary
CANDIDATE: Roland Kelemen
COMMIS: Noël Fodor
Roland studied in a professional cooking school in Debrecen where he gets is diploma and begin to work at the Hotel Hunguest in Hajdúszoboszló. He has a lot of experience as sous-chef and chef in different hotels. It’s not his first participation in the Hungarian Bocuse d’Or, two years ago he attracted attention with his performance, but he couldn’t reach the podium. This year, he made it to the first place, and he got help from an older Hungarian Bocuse d’Or candidate Ádám Pohner, during his training.
Iceland
CANDIDATE: Sindri Sigurðsson
COMMIS: Hinrik Örn Halldórsson
COACH: Sigurjón Bragi Geirsson
Sindri comes from a small town on the western coast of Iceland, named Olafsvik. From a young age he’s always had great interest in food. He was brought up with the philosophy of cooking from scratch, using only the freshest ingredients, a principle that he’s adopted in his own cooking. At the age of 16, he began his culinary studies at one of Iceland’s most renowned restaurants, Perlan, where he graduated as a chef. Following his graduation, Sindri had the opportunity to assist Viktor Orn Andresson during his participation in the Bocuse d'Or competition.
Since seeing Viktor on the podium, it has been his goal to represent Iceland in Bocuse d’Or. In 2023, Sindri was honored with the title of Chef of the Year in Iceland, a testament to his unwavering dedication to cooking. This year Sindri and Sigurjon also founded their own company, Flora. Where they focus on curating private dining experiences and crafting culinary marvels for special events.
Italy
CANDIDATE: Marcelino Gomez
COMMIS: Benjamin Sorensen
COACH: Alessandro Laudadio
Marcelino Gomez studied gastronomy and pastry in Argentina where he gets a master’s degree in cooking, technique, product, and creativity and received a scholarship to work in the area of research and development. In 2017, he worked as a pastry chef in Copenhagen and in 2019 at Alchemist Restaurant as a research and development chef. In 2021, he was the coach of the Colombian team in The Bocuse d’Or Finale in Lyon. This year he is the candidate for Team Italy and hope to bring his team to the Final.
Latvia
CANDIDATE: Nils Ģēvele
COMMIS: Agate Batraga
COACH: Svetlana Riskova
Nils is a young chef from Latvia, who grew up in rural area where he learns how to cook for his family. Thanks to his hunter grandfather and fisherman father, he has always favored cooking with produce from their farm and garden. He started a cookery school to get a diploma and as the years went by, he got more opportunities and ended-up working in the best-known kitchen in Latvia for 3 years. He is currently the head chef of the restaurant “FERMA” where he also teaches classes for future chefs. For the moment he is focusing on his career and continuous learning in addition to the training for The Bocuse d’Or Europe.
Norway
CANDIDATE: Håvard Werkland
COMMIS: Grunde Gillind
COACH: Christopher Davidsen
It’s in 2010 that Håvard decided to become a chef and start a cooking school. His parents weren’t really agreed with him because before this he has never made a meal. But his determination finally paid, in 2014 he won the Norwegian championship for chef apprentices. Since then, he never stops participating in competition and especially in Bocuse d’Or 2016/2017 where he was commis for Team Norway. This year, he’s going to represent is country in his hometown – Trondheim – for The Bocuse d’Or Europe and trying to bring Norway all the way to Lyon for the world Finale in 2025.
CANDIDATE: Kamil Tłuczek
COMMIS : Patrycja Szczepaniak
COACH: Ernest Jagodziński
Currently chef of the Patio restaurant at the Grand Hotel Boutique in Rzeszów and Old Brewery in Rzeszów, Kamil has over 15 years experience in the kitchen behind him. A graduate of the Economic School Complex in Rzeszów, he has taken part in numerous competitions, winning the title of Polish champion for lamb service and the title of best restaurant in Poland, which he has won 3 times. This chef, who describes himself as a "traditionalist who loves Polish and regional cuisine", also admits to drawing inspiration from French and Italian gastronomy.
Slovakia
CANDIDATE: Marek Minarič
COMMIS: Mark Janak
COACH: Peter Vajgel
Marek is working as a chef in Marvogben restaurant in Denmark. I learn his knowledge thanks to his many experiences around the world (United Kingdom, Scotland, Norway, Austria, Czech Republic, Denmark, and Slovakia). He has traveled a lot to learn more about the different cultures, the gastronomy of each country but also the cooking method. Now is most precious wish being to succeed in Bocuse d’Or Europe to get the chance to go to Lyon for the Bocuse d’Or Finale in 2025.
CANDIDATE: Carlos Julian
COMMIS: Alex Pascual
COACH: Iñigo Lavado
This former professional athlete swapped his trainers for his saucepans 20 years ago. Trained at the Centre Supérieur de l'Hôtellerie in Valencia, over the years Carlos Julián has developed a cuisine that he describes as Mediterranean, meticulous and comforting. By taking part in this European selection, he hopes to put Valencian and Spanish gastronomy centre stage, by securing a place for Spain, which has not qualified for the Bocuse d'Or Grand Final since 2015.
Sweden
CANDIDAT: Gustav Leonhardt
COMMIS: Noël Moglia
COACH: Peter Asp Jelksäter
After reaching 2nd place in Bocuse d’Or Europe 2018 and Bocuse d’Or Finale 2019 as the commis in Team Sweden, Gustav is coming back this year as the main candidate of his team. Since he is a chef, he won several price and medals from national and international competitions. We can note that he wins the Culinary Olympic with the Swedish Junior team in 2016 and 2020. In 2021, he was elected Swedish Chef of the year.
CANDIDATE: Euloge Malonga
COMMIS: Fiona Wittwer
COACH: Christoph Hunziker
Euloge, 39, is the chef who stands out from this selection because of his current position as assistant chef in the hospital environment. Throughout his career, he has alternated between stints in restaurant kitchens and hospital kitchens. As assistant chef at the hospital, Euloge puts his cooking at the service of patients' health, adapting dishes to suit each individual. Precise, organised and meticulous, this chef from the Democratic Republic of Congo has a real passion for competitions.He has distinguished himself by winning the 2019 Swiss Culinary Cup and finishing third on the podium at the prestigious Cuisinier d'Or in 2021.
The Netherlands 
CANDIDATE: Marco Van Der Wijngaard
COMMIS: Stijn de Jong
COACH: Arjan Speelman
Marco is the chef of the restaurant one Michelin Star, ‘t Amsterdammertje in Loenen aan de Vecht. He described him-self as a passionate who is very creative in his cooking but also persistent. He has a real competitive spirit and know how to work in teams. This personality traits are very important for him, and he think that with this mindset he and his commis can achieve a good result for the European selection!
Türkiye 
CANDIDATE: Emre Inanir
COMMIS: Musa Karateke
COACH: Onur Dönmez
Emre has been cooking for 22 years now and worked in different regions of Turkey and different countries such as South Africa, Dubai, or Doha. He is currently the head chef of Çırağan Palace Kempinski İstanbul and chef de cuisine of Tuğra Restaurant. He serves traditional Ottoman Cuisine recipes with modern techniques and local and seasonal products in his restaurant. Teamwork is very important for him, it’s like his family and he help them to develop their skills.
United Kingdom 
COMMIS: Harry Van Lierop
COACH: Ian Musgrave
Tom is the executive chef of Restaurant Story in London. He grew up in South Wales where he started cooking at 16 years old. He purchases a lot of experience by travelling around the world, learn more about new cultures, new products but also new cooking methods and techniques that he uses in his own cooking. He has already participated in the Bocuse d’Or and his more ready than ever to represent the United Kingdom for the second time.
Hosted By
Trøndelag has had a fantastic development as a food region. Talented chefs and world-class ingredients have been noticed - and now we are looking forward to hosting the event on behalf of Norway.
Bocuse d'Or is a national event that gives us a unique opportunity to showcase the food in Norway and ingredients from all over the country.
Did you know that Norway is already the nation with the most medals in Bocuse d'Or?
Main Partners
BE WTR, the Swiss water brand, redefines premium hydration, promoting ecological water consumption with state-of-the-art AQTiV systems. Offering chilled, still and sparkling, activated filtered water, the AQTiV system recently received the Red Dot “Best Product Design” award. Embraced by renown chefs globally, BE WTR tackles single-use bottles and supports sustainability through the “1% for the Planet” platform, contributing to 9 UN SDGs while pursuing B-Corp certification.
Long-term main partner of Bocuse d’Or Convotherm provides cutting-edge combi oven technology based on innovation and sustainability. Advancing Your Ambitions is our philosophy, based on passion and commitment to provide the best combi oven solution to meet the varied needs of chefs across the globe. Now introducing our new combi oven for professionals the Convotherm maxx pro.
METRO is a leading international food wholesaler which specialises in serving the needs of hotels, restaurants, and caterers (HoReCa) as well as independent merchants (Traders). Around the world, METRO has approx. 15 million customers who benefit from the wholesale company’s unique multichannel mix: customers can purchase their goods in one of the large stores in their area as well as by delivery (Food Service Distribution, FSD) – all digitally supported and connected.
METRO and Bocuse d’Or have long been engaged in various partnerships over the past decades. METRO also supports in other countries and the partnership between METRO France and Bocuse d'Or dates back to 2005, when the company became a sponsor in its home country. Since 2013, METRO has also been the official ingredient supplier for the world finals of the Bocuse d'Or and, with its food and gastronomy expertise, makes an important contribution to the preparation and implementation of the competition. From 2012-2022 METRO sponsored every Bocuse d’Or European Final. Since 2022 METRO has even been the Main Sponsor of the European Selections.
All-Clad, an American company founded in 1971 in Canonsburg, that has built on its heritage of craftsmanship and quickly established its reputation in the world of professional gastronomy. For over 50 years, All-Clad has been constantly innovating to design and manufacture premium cookware that meets the demands of the world's greatest professional chefs. The brand joined Groupe SEB in 2004.
Platinum partners
Bonna Premium Porcelain, having 40 years of experience in production, launched with a vision, which is to become a solution partner to HoReCa professionals. Over the years, Bonna having the advantage of being based in Turkey, distributed its wide range of products to more than 100 countries on all five continents to serve extensive variety of sector professionals from chain restaurants, hotels to Michelin-starred chefs. Bonna continuously offers design and functionality driven products, which have received more than 35 international awards so far, with a commitment to contribute to a sustainable future and generates inspiring user experiences every day.
By combining tradition and innovation, Bragard marks the times by designing in the Vosges (in France) bold, creative, generous and environmentally friendly collections. Bragard meets your requirements and desires of today and tomorrow by offering comfortable products adapted to your jobs so that every day you can write your story in Bragard!
For more than 30 years, French frozen bakery manufacturer Bridor has been combining the power of large-scale manufacturing with the virtuosity of bakery expertise to offer to Chefs high-quality breads and Viennese pastries inspired by bakery cultures worldwide.
Since 1945, Elle & Vire Professionnel® has contributed
to the promotion of French excellence and gastronomy
all over the world.
Thanks to its unique and unrivalled dairy know-how, it creates
new products in its native Normandy, dairy products
that it now export to over 120 countries, which are used by
the finest chefs.
Its secrets? Exceptional French terroir, where the cows are
often in the meadow, producing the highest quality milk,
which in turn makes for the best cream. Elle & Vire Professionnel®
aims to provide top-notch support to
professionals in order to offer products to best suit their
needs.
Thanks to close collaboration with world-renowned chefs
over the course of many years, Elle & Vire Professionnel®
has developed a range of fine creams, butters, cheeses and desserts
that have been recognized for their consistency and performance.
As the official champagne of the competition, Pommery is at the very heart of each stage of the competition from the selection to the final celebrations. Our commitment to this event highlights our long-term connection to the world of haute cuisine and of the values we share.
Our history is that of the Rougié family, in 1875. A producer of exceptional ducks and foies gras, Rougié is renowned today for its innovation and cutting-edge technology. Rougié, an emblem of French gastronomy, is proud to delight the most discerning palates with the quality of its products
Premium partners
LINIE Aquavit is the world’s most famous aquavit, and the original cask matured Norwegian aquavit. It is distilled in pot stills using a special blend of spices that gives it its unique flavour profile. The main spice, caraway is locally sourced at Inderøya in Trondheim region. The nutrious soil and long, yet cold, summers gives a very high concentration of flavour in the caraway seed, making it perfect for aquavit production. After distillation, the aquavit is matured in Oloroso sherry casks embarking on a long sea journey, crossing the equator twice. As a result, it acquires a remarkably smooth and well-rounded taste with prominent notes of caraway and star anise, along with delicate hints of vanilla and sherry. The unique maturation process combining the Nordic flavours and the influence of the sea creates a spirit that is worth exploring and enjoying in the company of good friends and unforgettable moments.
In 2000, the Bocuse d'Or Winners association was created thanks to the support of the Rougié, which wished to help strengthen the links between all the winners of the competition since its creation in 1987. To date, it brings together 45 chefs from 13 different nationalities. Its honorary president is Jérôme Bocuse and its current president is Philip Tessier, Bocuse d'Argent 2015.
This strong group allows them to stay close to the competition and continue to write its history.
Many of these chefs even become heavily involved in their country by leading the national team and supporting new candidates; or in the competition committee. They also created the Best Commis Award.
Capfruit was founded back in 1999 in the Drôme region and aims at offering a wide range of fruit based ingredients for culinary and pastry professionals. Building on its know-how, Capfruit supports pastry chefs, cooks, caterers, but also ice cream makers, confectioners and chocolatiers by providing them with natural, authentic and sometimes original flavors to make their recipes. Each year, more than 6,000 tonnes of fruit purees, coulis or even zests are delivered to them in about 60 countries around the world thanks to a network of specialized distributors.
Capfruit, partner committed from the land to the plate.
Green Care Professional's eco-certified cleaning solutions have been supporting chefs for 35 years. Based on circular economy principles, they are adapted to each of their needs and priorities: optimal hygiene, healthy catering, staff safety, waste reduction, lower environmental impact...
Rein – Helten på vidda est un profil marketing utilisé dans toutes les initiatives de marketing générique de la viande de renne par le Conseil de commercialisation du renne. Le conseil est mis en place en collaboration entre l'Association des éleveurs de rennes samis de Norvège et le ministère norvégien de l'Agriculture et de l'Alimentation. Le Conseil de commercialisation du renne est dédié à la promotion de la viande de renne norvégienne en veillant à attirer l'attention positive et à accroître l'intérêt des consommateurs pour l'achat. À travers des efforts de marketing génériques ciblés visant à promouvoir la demande, nous mettons l'accent sur le renforcement de la sensibilisation à la qualité et à la durabilité. Nous voulons être une force motrice pour construire une réputation positive et des connaissances sur l'élevage des rennes et la viande de renne.
La Norvège possède une variété unique de fruits de mer savoureux provenant de ses eaux froides et claires. Ils sont récoltés, pêchés et produits par les personnes les plus expérimentées et les plus engagées, dans le respect de notre planète. Le Gulf Stream, qui transporte les eaux chaudes du golfe du Mexique jusqu'à l'océan Atlantique, coule vers le nord le long de la côte norvégienne et se jette dans les eaux froides et propres de l'Arctique. Cette situation crée les conditions idéales pour un écosystème marin incroyablement riche. Petits poissons, gros poissons, crustacés et autres formes de vie. Certaines sont des populations locales, d'autres migrent ou sont de passage depuis le monde entier. Certains préfèrent les mers froides et ouvertes, d'autres vivent dans les fjords calmes et profonds, protégés par un mur d'îles et d'écueils. Certains chassent, d'autres sont chassés - d'en bas et d'en haut. Chacun joue son rôle dans le cycle complexe et fascinant de la vie marine.
La variété des produits de la mer issus de cet environnement est tout simplement unique. C'est l'une des principales raisons pour lesquelles la Norvège est le deuxième exportateur mondial de produits de la mer. C'est aussi pour cette raison que les chefs et les connaisseurs du monde entier choisissent les fruits de mer de Norvège.
VALRHONA, TOGETHER LET'S DO GOOD WITH GOODNESS
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Building direct and long-term relationships with producers, seeking the next chocolate innovation, and sharing expertise are the battles that drive us daily.
Alongside chefs, Valrhona supports craftsmanship, constantly pushing the boundaries of creativity to accompany them in their quest for uniqueness.
Thanks to our commitments, we are proud to have obtained the highly demanding B Corporation® certification for the second time in December 2023. It rewards the most committed companies in the world that place economic, social, and environmental performance on an equal footing.
Choosing Valrhona means committing to responsible chocolate, with 100% of cocoa beans traced back to our 16,979 producers. Choosing Valrhona means committing to chocolate that respects people and the planet. Together, let's do good with goodness.
Winterhalter is the leading designer and manufacturer of sustainable, commercial warewashing systems for the catering and hospitality industry. Our range of undercounter glass and dishwashers, passthrough, utensil, single and multitank diswashers are the best available on the market.
PARTICIPATE TO THE EVENT
You're looking to participate at the event? Buy your ticket online here.
If you can not attend to the event, you can watch it live on the streaming channel here.
DATES
March, Tuesday 19th and Wednesday 20th, 2024.
Doors will open at 9.00 am.
PLACE
Trondheim Spektrum
Adress: Klostergt. 90, 7030 Trondheim, Norway.
Find the map here.
For any other access information, you can visit the website.
DISCOVER THE TASTE OF NORWEGIAN PRODUCT
A fair will take place at Spektrum during Bocuse d'Or Europe 2024. , visitors will have the opportunity to meet a wide range of manufacturers and suppliers to the kitchen and restaurant industry. Local and national players will be showcased in booths, in our food court and in the bar. More information here.
ANY QUESTION?
If you have any question, please contact our team [email protected]
