In just over a year and a half has chef Sebastian Gibrand prepared themselves for the contest, then he in 5 hours and 35 minutes to prepare two dishes for 14 people. The one to the right, with kalvracks as huvudråvara, to be presented on a large dish, beautifully decorated with at least three rimless and sauce. The second right is to be served up on a plate.
This second right caused the Swedish team, which in addition to chef Sebastian Gibrand, also consists of coach Tommy Myllymäki, the assistant to Gustav Leonhardt and Henrik Norström, who is president of the Swedish Bocuse d'or academy, a puzzle to figure out.
and this year the contestants cook ”two identical chartreuse”, consisting of at least 50 per cent vegetables and a selection of seafood, including mussels and oysters.Sebastian Gibrand is Sweden's candidate in the chef world CUP. Photo: Viktor Fremling
But what is a chartreuse (because it is hardly the French örtlikören referred to)? According to the members of the team, it can almost be described as a grönsakstårta, which can be covered with, for example, salad or cabbage leaves. It is a classic French dish with ancient roots and has been selected as a kind of tribute to the competition's founder, Paul Bocuse, who passed away last year.
among other things, one of garnityren to chartreusen have ”association to salladsskott” and to the right with kalvracks regards to the in addition to the meat (which must be presented so that the legs are visible) should also contain at least one of styckningsdetaljerna sweetbreads, liver, kidney, feet, and/or tarmkrås. The contestants are expected to create a culinary masterpiece in a new and innovative way where their own country is highlighted through the choice of ingredients, tradition and preparation method.
The two dishes are judged by a jury of twelve persons in each, and consists of the presidents from the competing countries. The jury assesses the taste, presentation, technology, innovation and design. The awards ceremony begins tonight, Wednesday 30 January, at 18.