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Top chef: la lezione di Pettersen al rampollo di Cracco per il Bocuse d’Or Europa

Ennesima lezione di cucina dal Nord Europa. Il Round continentale del Bocuse d’Or, ovvero le Olimpiadi dei grandi chef, è stato vinto dal norvegese Christian André Pettersen (consultare il sito www.bycap.no)  che fonde cultura nordica con le ascendenze materne filippine (nella foto). Oltre a Pettersen ai restanti quattro  posti della classifica finale in vista dell’appuntamento conclusivo di Lione del 2021 (al Sirha hotel) figurano altrttanti chef del Nord Europa rappresentanti rispettivamente Danimarca, Svezia, Islanda e Finlandia. L’italiano Alessandro Bergamo, soul chef di Carlo Cracco si è classificato al decimo posto al round svoltosi a Tallinn, in Estonia, agguantando fortunatamente il biglietto per la fase finale. La squadra italiana vedeva in campo anche Enrico Crippa tristellato del piemontese Duomo di Alba che fa capo alla famiglia Ceretto, leader del Barolo. Nutrito il parterre di designer ed esperti oltre alla consulenza gastronomica per Bergamo. Ora arriva il round decisivo. L’obiettivo è un risultato di eccellenza visti gli sforzi fin qui profusi dagli sponsor  e da chef del calibro di Crippa e Cracco. Bergamo saprà conquistare il almeno il podio? Spero serva l’esperienza di Martino Ruggeri che ha partecipato all’ultima edizione del Bocuse d’Or del 2019. Cracco e Crippa dovranno dare il meglio di sè accanto a Bergamo e forse cercare di superare se stessi. Sarebbe un bel segnale per il Made in Italy in un momento così difficile. Impariamo la lezione del Nord Europa e diamoci da fare. Di seguito il comunicato ufficiale. Faccio notare che la premiazione è stata gestita dal Presidente dell’Estonia, Kaljulaid.

NORWAY WINS BOCUSE D’OR EUROPE 2020

 

AFTER TWO DAYS OF INTENSE COMPETITION ON 15TH AND 16TH OF OCTOBER IN TALLINN, ESTONIA, NORWAY WON THE TITLE OF BOCUSE D’OR EUROPE 2020.

Mrs. Kersti Kaljulaid, the President of Estonia, presented the award to Chef Christian Andre Pettersen from Norway who impressed Régis Marcon, president of the Interna- tional Organising Committee, and the judges with his dedication, quality of the food and flavours. “They really understand how to work with the food,” said the Pres- ident of Jury Philip Tessier. “I am really looking forward to see what they bring to Lyon.”

The winner was followed by 15 other competitors: Denmark took the second place, Sweden the third one. A total of 10 chefs qualified for the grand finale which will be held during Sirha Lyon (France) from May 29th to June 2d, 2021:

1. Norway – CHRISTIAN ANDRE PETTERSEN
2. Denmark – RONNI VEXØE MORTENSEN

3. Sweden – SEBASTIAN GI- BRAND
4. Iceland – SIGURÐUR LAUFDAL 5. Finland – MIKKO KAUKONEN

6. France – DAVY TISSOT
7. Estonia – ARTUR KAZARITSKI
8. Switzerland – ALESSANDRO MORDASSINI
9. Hungary – ISTVÁN VERES
10. Italy – ALESSANDRO BERGAMO

For this continental selection, the Bocuse d’Or was held in a new promising gastronomic destination – Estonia. The unique themes – Estonian quail and eel catfish – en- riched the Bocuse d’Or world with new and interesting flavours. The chefs had quite a challenge to win over the judges with components that are yet to gain wider recogni- tion in the culinary industry.

According to the honorary president Clare Smyth the level of chefs was remarkable. “It was incredibly close competition. There are so many really exceptional chefs and I’m glad there is such an experienced jury because it’s such a responsible job to get this right,” said Smyth.

Due to COVID-19 the event was held without wider public in Saku Arena in Tallinn. Nevertheless, the chefs have been quite exceptional, and everyone was very happy and moved to be gathered for one of the only international gastronomic contests held this year. The level was high as ever and the live broadcasted format of the contest maintained the captivating sport event atmosphere that Paul Bocuse had always had in mind.

 

About Bocuse d’Or

 

Bocuse d’Or is the world’s most prestigious culinary competition, launched in 1987 by world-famous French Chef Paul Bocuse.

Every two years the Bocuse d’Or Finale brings to Lyon, Paul Bo- cuse’s hometown, together 24 best chefs from all over the world, who make their entries in front of the spectators.