Chris­tian An­dré Pet­tersen from Nor­way, wins Bocuse d’or Europe

Hospitality News Middle East - - CONTENTS - bo­cuse­dor.com Chris­tian An­dré Pet­tersen from Nor­way, wins Bocuse d’or Europe

The stakes were high in Turin, in the heart of Piemonte, on June 11 and 12, when 20 chefs com­peted for a gru­el­ing five-anda-half hours at Oval Lin­gotto Fiere as part of Gourmet Ex­po­fo­rum, with one goal in mind; earn­ing a place in the fi­nal of the most pres­ti­gious gas­tron­omy competition in the world

The win­ners from their re­spec­tive na­tional se­lec­tions faced off for the Euro­pean ti­tle and for a chance to com­pete in the in­ter­na­tional con­test, which takes place in Lyon dur­ing the Sirha trade show in Jan­uary 2019. Chris­tian An­dré

Pet­tersen, from Nor­way, won the Bocuse d’or Europe, af­ter two tense days of fierce competition, with Sweden and Den­mark also se­cur­ing places on the podium.

Pet­tersen, aged 28, won over the high-level jury, com­pris­ing chefs Jérôme Bocuse, Tamás Széll, Carlo Cracco and En­rico Crippa, with his in­cred­i­ble cre­ativ­ity and the tech­nique he used to el­e­vate the sim­ple, yet ex­cep­tional qual­ity prod­ucts of Pied­mon­tese and Ital­ian her­itage. Hav­ing now gained top spot in the con­ti­nen­tal se­lec­tion twice, and clinched a place on 14 podi­ums since the competition was first launched, Nor­way once again reaf­firmed the out­stand­ing qual­ity of its na­tional gas­tron­omy and that of broader Scan­di­navia.

Ne­spresso, the brand leader in por­tioned cof­fee, was the of­fi­cial part­ner of the Bocuse d’or Europe fi­nal. Dat­ing back to 2008, Ne­spresso’s re­la­tion­ship with Bocuse d’or is one of the many chap­ters in the com­pany’s his­tory that links it to in­ter­na­tional haute cui­sine. The brand of­fers a wide range of cof­fee so­lu­tions and pro­fes­sional ma­chines ded­i­cated to B2B cus­tomers and de­signed to sat­isfy the most dis­cern­ing palates.

Pet­tersen's win­ning plat­ter

Martin Rug­gieri rep­re­sent­ing Italy

Pet­tersen's win­ning dish

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