Agriculture and Food Minister Geir Pollestad and Fisheries Minister Cecilie Myrseth today opened Bocuse d`Or Europe 2024 in Trondheim. Reindeer meat, Norwegian skrei, scallops, dried fish and aquavit are mandatory ingredients for the plate serving during this year’s competition.
Bocuse d’Or Europe 2024 is the European final of the world’s most prestigious cooking competition to be held in Lyon in 2025.
– I am proud that reindeer meat has been chosen as the main ingredient for Bocuse d’Or Europe 2024. This is a great recognition of reindeer herders for their hard work and helps to make both this wonderful meat and the unique industry more widely known. I look forward to an exciting competition and wish all the competitors the best of luck, says Agriculture and Food Minister Geir Pollestad.
Enlarge image Norway’s candidate for Bocuse d’Or Europe, Håvard Werkland, has chosen silver winner from Bocuse d’Or in 2017, Christopher W. Davidsen, as coach and Grunde Gillund from Speilsalen as his commis. Photo: BERRE
Reindeer thighs, shanks and tongue will be used in the competition. The reindeer meat must be included in a main serving and a side serving. The main course must contain flat beef from the reindeer leg, beyond that the chefs are free to use the cuts as they wish. In the side serving, aquavit must be an ingredient in the dish.
Anyone who is curious about this year’s reindeer competition raw materials can go to Matprat and find both information about the raw materials and some good recipes
Enlarge image Håvard Werkland’s plate dish – “Reindeer from Røros” Photo: Tom Haga
Om Bocuse d’Or Europe
Bocuse d’Or Europe is the European qualifying competition for the international finals of Bocuse d’Or in Lyon in 2025, and is described as the world’s most difficult and prestigious cooking competition. It is 15 years since the European Bocuse d’Or final was in Norway, then in Stavanger in 2008. The ten best teams in the competition in Trondheim Spektrum 19.-20. March 2024 advances to the world finals in Lyon in January 2025.
This year, Håvard Werkland, from the Hall of Mirrors at Hotel Brittania in Trondheim, is Norway’s candidate for Bocuse d’Or Europe. Werkland has chosen silver winner from Bocuse d’Or in 2017, Christopher W. Davidsen, as coach, and Grunde Gillund from Speilsalen as its commis.
Bocuse d’Or as a brand is owned by GL events with headquarters in Lyon.
Trondheim and Trøndelag host the European final, also called Host City Bocuse d’Or Europe. The project is owned by Trondheim Municipality, Trøndelag County Municipality and the Business Association in the Trondheim region and receives national support from the Ministry of Agriculture and Food, the Ministry of Business and Fisheries, as well as Innovation Norway. Also included are private partners such as Reitan Retail, Bama Storhusholdning, Lerøy Seafood, Danske Bank and Nortura.