After 5 hours and 30 minutes of intense competition in Trondheim, it was clear that Gustav Leonhardt and team Sweden would come second in the competition and thus advance to the world finals of Bocuse d'Or - the world's most prestigious gastronomic competition.<\/p>\n\n\n\n
\u201d"I am so incredibly proud of the entire team! This is proof that our hard work has paid off, and that Sweden still ranks as one of the world's best gastronomic nations. Now we are recharging for the final in Lyon, where we are aiming for gold!" says Gustav Leonhardt, Sweden's candidate in Bocuse d'Or.<\/p>\n\n\n\n
In the European final of Bocuse d'Or, all 20 participating European countries were given 5 hours and 30 minutes to prepare two different dishes with different ingredients in the two categories platter and plate.<\/p>\n\n\n\n
Platter serving is about presenting a dish that is not only of the highest quality in terms of taste, but is also served in a creative, elegant, and often extravagant way. The serving in this category takes place on a larger serving platter and the ingredients that were allowed to be used were Norwegian Skrei, scallops and clipfish.<\/p>\n\n\n\n
Here, Gustav chose to explore elements from his upbringing in S\u00f6rmland in combination with Sweden's diverse food culture. The dish consisted of skrei with oven-roasted scallop 'lacqu\u00e9, beurre blanc on scallop, and a consomm\u00e9 with clipfish, potatoes and ginger.<\/p>\n\n\n\n
The Plate category involves presenting a dish with traditional serving, on a simple plate, as in a restaurant. Here, the competitors were allowed to use reindeer meat from the Norwegian village of R\u00f8ros and Norwegian LINIE Akvavit. Here, Gustav mixed elements from northern Sweden with the familiar feeling of Sunday dinners with the family.<\/p>\n\n\n\n
The dish consisted of fried prime rib steak, lightly smoked reindeer shank, 'Jus p\u00e2te d'\u00e9pices' and browned butter, foie gras 'brul\u00e9,' and pears and mushrooms poached in aquavit.<\/p>\n\n\n\n
At the end of January 2025, 24 participating countries will compete against each other in the world final of Bocuse d'Or, including team Sweden led by Gustav Leonhardt.<\/p>\n\n\n\n
According to the press release.<\/p>","protected":false},"excerpt":{"rendered":"
Efter 5 timmar och 30 minuters intensivt t\u00e4vlande i Trondheim stod det klart att Gustav Leonhardt och team Sweden blir tv\u00e5a i t\u00e4vlingen och med det tar sig vidare till v\u00e4rldsfinalen av Bocuse d\u2019Or \u2013 v\u00e4rldens mest ansedda gastronomiska t\u00e4vling. \u201dJag \u00e4r s\u00e5 otroligt stolt \u00f6ver hela teamet! Det h\u00e4r \u00e4r ett kvitto p\u00e5 att […]<\/p>\n","protected":false},"author":25,"featured_media":295790,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[184],"tags":[4215,4214,4217,4216,155],"class_list":["post-295789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turism","tag-dryck-gastronomi-resor-hotell","tag-evenemang-design-mat","tag-resor-mat-gastronomi","tag-restaurangverksamhet-turistnaring","tag-turism"],"acf":[],"yoast_head":"\n