27 March 2024 – The prestigious Bocuse d’Or Europe 2024 was an opportunity for Trondheim-Trøndelag, European Region of Gastronomy awarded 2022 to steal the limelight once again on the international gastronomy scene.
The city of Trondheim hosted the European final of the world-renowned culinary competition (19-20 March, Trondheim Spektrum arena) that this year gathered great chefs from across the continent to cook with local, emblematic products from the region. Reindeer meat from Røros, aquavit made from local caraway, skrei (a typical Norwegian cod) and scallops from the island of Frøya were the star ingredients of all contestants’ dishes, to be combined with identifiable products from the countries they represented.
The two-day competition concluded with an all Nordic podium: 1st Prize went to Denmark, represented by chef Sebastian Holberg Svendsgaard, aided by commis Phillip Nilsen. Sweden earned 2nd Prize, represented by chef Gustav Leonhardt, supported by commis Noel Moglia. Finally, Håvard Werkland, assistant chef at Michelin-starred Speilsalen restaurant (Britannia Hotel, Trondheim) and commis Grunde Gillund brought 3rd Prize to Norway.
The three winners together with the 7 other candidates who qualified in the Top 10 (UK, France, Hungary, Italy, Iceland, Slovakia, and Finland), will participate in the world Grand Finale to be held on 26-27 January 2025 in Lyon.
But the Bocuse d’Or was also the perfect spot for regional products to shine! During the competition days, EXPO fair was organised by Oi! Trøndersk Mat og Drikke, one of the main stakeholders of Trondheim-Trøndelag, European Region of Gastronomy awarded 2022. The venue hosted a wide selection of local producers and companies working in the food and restaurant industry. Tastings, demonstrations, small competitions and courses were a few of the activities that engaged visitors, who also had the chance to eat dishes prepared with local ingredients at the Food Court, set up in collaboration with Trondheim Catering.
For more information about Bocuse d’Or Europe please visit: www.bocusedor.com
About the European/World Regions of Gastronomy
Candidate and awarded World/European Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.
About IGCAT
IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard our planet, health, wellness and local economies.
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the international Food Film Menu.