It was second place for Swedish chef Gustav Leonhardt when the European final of Bocuse d’or was decided in Trondheim.
– I am very happy but not satisfied, I would have liked the gold statuette, says Gustav Leonhardt to TT after the competition.
Skrei, rockfish, scallops and reindeer were the Norwegian ingredients that the star chefs had to work with – and it became an all-Nordic podium. According to the jury, Denmark was the best, followed by Sweden in silver. Norway came in third place.
– We had the highest score for the meat dish and the work in the kitchen, and there was a difference of half a point per judge for the fish dish, but there something happened that meant it wasn’t enough all the way, says Gustav Leonhardt.
There was another award for the Swedish team when Noel Moglia was named best commis (assistant cook).
– In any case, we have won the most prizes. We are very happy about that, it is rare that you both take home a podium place and win the award for best commis, but Noel is incredibly talented, says Gustav Leonhardt.
Bocuse d’or is the world’s most prestigious gastronomic competition with 65 countries participating globally. Of the 20 participating countries of the European final, 10 advanced to the world final, which will take place in January 2025 in Lyon, France.