The culinary world was buzzing as the world's most famous Bocuse d'Or competition drew to a close. The Danes won their third Bocuse d'Or after beating off stiff competition from Norway, which won the silver Bocuse, and Hungary, which took home the bronze.
The Bocuse d'Or is the world's most prestigious culinary competition, showcasing the most talented chefs of today and tomorrow. Now part of the Sirha Food ecosystem, the competition is constantly evolving to ensure it reflects new techniques, major social changes, future trends, and consumer aspirations.
The Sirha Bocuse d'Or comprises 70 national and four continental competitions over a two-year period, culminating in a final competition in the French gastronomic capital. The Danish team won the final competition, celebrating a hat-trick of victories after winning the Bocuse d'Or in 2011 and 2019.
More than just a one-off event, this year's competition, held at the Salon International de la Restauration (SIRHA) in Lyon, France, is considered the gastronomic equivalent of the Olympic Games. Named in honor of renowned French chef Paul Bocuse, the competition takes place every two years in Lyon, France, and is considered the world's toughest test for assessing chefs' culinary skills.
The 2023 edition focused on the importance of nutrition in children's health. A total of 24 nations participated in this year's competition, and some of the world's most renowned chefs showcased their culinary talents.
A sparkling track record
Winners of the Bocuse d'Or, the Danish team was composed of Brian Mark Hensen with her clerk Elisabeth Madsen and coach Christian EbbeThis victory follows Hansen's success in the European selections and marks the continuation of the success of Danish gastronomy, following runner-up Ronni Vexøe Mortensen in 2021.
In second place, Norway seizes the Silver Bocuse with a team made up of Filip August Bendi with its clerk Leon Haarberg Nilsen and coach Christopher William Davidsen. The Bronze Bocuse was granted to Bence Dalnoki for Hungary, with his clerk Patrik Nyikos and coach Tamas Szell.
In addition to the first prizes, several other awards were also presented. Thus, the best assistant award was assigned to Leon Haarberg Nilsen for the team Norway, while the Price of the “Feed the kids” menu was handed over to Born Pirollet for France with its clerk Cole Millard and coach Edouard Loubert.
Finally Marcelo Hisaki de the Mexican team et Jimmi Eriksson de the Swedish team respectively win the Social Commitment Award and Best Plateau Award.
A memorable 2023 edition
This year, the theme of the competition was fairy tales. Hansen, from the Danish team, was inspired by the famous Danish author Hans Christian Andersen. His menu was acclaimed by the jury and received unanimous approval in both categories: a "children's menu" based around squash and a main course featuring monkfish tail, the most impressive piece of the competition.
France, which was defending its title, was represented by Naïs Pirollet, 25, the only female chef candidate. She finished fifth. There is no sadness, it is a victory to have come this far,” she declared. “ For young people, my participation has had an impact, I hope it sends the message that we must dare and that when we dare, we still move forward. »
The 24-member jury delivered their verdict after nearly six hours of testing, rewarding the technique, product presentation and avoidance of waste. An innovative and inspiring edition for future generations »Says Jerome Bocuse, president of the Bocuse d'Or. The Feed the Kids test is the perfect expression of the importance of introducing young people to healthy eating and thus promoting the values of tomorrow's chefs. »
The three-Michelin-starred chef based in San Francisco, Dominique Crenn, served as honorary president, while Davy Tissot, the winner of the Bocuse d'Or in Lyon in 2021, chaired the jury. The panel of judges included gastronomy heavyweights such asAmandine Chaignot (Paris Filly), Alexandre mazzia (AM by Alexandre Mazzia), Jeremy Galvan (Jérémy Galvan Lyon) and Stephanie le Quellec (The Paris Scene).
Brian Mark Hansen, Bocuse d’or 2023
A star in his home country of Denmark, Brian Mark Hansen is still unknown here. He began his career at the Ruths Hotel in Skagen and the gourmet restaurant Kong Hans Kælder in Kobenhavn. After serving as sous-chef from 2007 to 2011, he has been the chef at the Michelin-starred Søllerød-kro in Copenhagen since 2013. In the meantime, Brian Mark Hansen has taken over the kitchen at Christiansholm in Klampenborg.
Brian Mark Hansen has already won numerous awards for his refined and unique cuisine, which combines fresh produce with international cuisine. He won second place as Chef of the Year in 2010 and at the Bocuse d'Or in Denmark in 2013. In 2012, he won the Venison of the Year award and in 2014, the Lobster of the Year label at the Norwegian Læsø Lobster Festival.
Known for drawing inspiration from global cuisines, Hansen has always insisted on using only seasonal produce, a proponent of a certain revisited culinary tradition. Brian Mark Hansen particularly enjoys working with turbot, sourced from Danish waters, which he describes as "the best in the world."
Hansen thanked his entire team and said he had been dreaming of this moment for 20 years. We perform at our best when there is a lot of noise around us. " he said, adding that he trains by listening to the soundtrack of previous editions.
Ema Lynnx
