Denmark Wins the Bocuse d’Or 2019

Wednesday 30^th January 2019 at Sirha Lyon, after 5.35 hours of intense tests, followed by a very emotional awards ceremony, DENMARK won for the second time in history the Bocuse d’Or, the much coveted title for a Chef and the gastronomy of an entire country.

Chef Kenneth TOFT-HANSEN won over the judges, 8 years after his Coach Rasmus Kofoed, thanks to his/her perfect mastery of cooking, elegant dressing and creativity.

The winner was presented with the legendary trophy by Jérôme Bocuse, president of the Bocuse d’Or, alongside Mathew Peters president of the jury, and Christophe Bacquié honorary president, after an emotional awards ceremony and a vibrant tribute to Paul Bocuse who passed away one year ago.

THE RESULTS

GOLD – DENMARK
Kenneth TOFT-HANSEN, 37 years old, SVINKLØV BADEHOTEL, FJERRITSLEV
Commis: Christian WELLENDORF KLEINERT 

SILVER – SWEDEN

Sebastian GIBRAND, 31 years old, GIBRANDS GASTRONOMI

Commis: Gustav LEONHARDT

BRONZE – NORWAY

Christian André PETTERSEN, 29 years old, RESTAURANT MONDO, SANDNES

Commis: Håvard André JOSDAL ØSTEBØ

Prize for the best Commis: Christian WELLENDORF, KLEINERT, Denmark

Prize for the best Platter: Finland

Special Plated Dish prize: France

Prize for the best poster/ promotional campaign: Morocco

Once again, as a “true laboratory of world cuisine”, like Régis Marcon, President of the International organization committee likes to say, the Bocuse d’Or brought together 24 participants from all continents for two days of intense competition. Initiated in 1987 by Paul Bocuse, over the course of more than 30 years the contest has become a fantastic springboard for chefs, promoting culinary savoir-faire and gastronomic heritages from around our planet.

For this edition the participants had to create 2 recipes to win over the judges: roast a rack of veal with 5 prime ribs as a tribute to Paul Bocuse and revisit the Chartreuse of vegetables and shellfish as a tribute to Joël Robuchon.

After winning bronze, silver and gold awards, Rasmus Kofoed as a coach now helps Denmark win a second gold prize and the best commis prize. Denmark has participated 17 times to the contest and got on the podium 5 times: once with gold, 3 times with Silver and once with Bronze.

RANKING PER TOTAL OF POINTS

About the Bocuse d’Or

In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs.

The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live in front of an enthusiastic audience. To tell them apart, a jury composed of the most illustrious chefs of the planet. Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks to the contest whilst promoting the culinary heritage of their country.