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Nespresso at the Bocuse d'Or
And the winners areÂ…
Norway emerged victorious at the 2009 Bocuse d'Or competition. The Norwegian team led by Geir Skeie, a 28-year-old chef from the Midtaasen restaurant in Sandefjord, won the top Bocuse d'Or prize — a gold effigy of French chef Paul Bocuse, a 20,000-euro cheque, and a lifetime of prestige. In second place was Jonas Lundgren, 30, from Sweden. And Philippe Mille, the 34-year old sous-chef at Le Meurice in Paris, came in third.
The spectacular final event of the 2009 Bocuse d’Or competition took place January 27th and 28th in Lyon, France. Twenty-four of the world's best chefs, selected during two years of national Bocuse d'Or preliminary events, faced each other in an atmosphere of intense concentration and excitement. Each chef had 5 hours and 30 minutes to prepare two recipes, live, for the press and jury.
Nespresso organised two major launches for the Bocuse d’Or 2009: the Nespresso Codex, and the Nespresso Creative Workshop.
The Nespresso Codex is a complete methodology for tasting coffee, particularly Nespresso Grands Crus. Designed primarily for professional sommeliers, the Nespresso Codex also speaks to the fine art of harmonising coffee with other food and drinks, from chocolate to water to whiskey.
The Nespresso Creative Workshop was hosted by Sang Hoon Degeimbre, a chef at the forefront of the avant-garde haute cuisine movement. Just as Nespresso’s Grands Crus have given a new meaning to the coffee experience, avant-garde haute cuisine has given gastronomy new scope. Surprising and often teasing the eye and the palate, with totally novel textures and even sounds, avant-garde haute cuisine is sensational both as a sensory experience and as a gastronomic discovery.
Avant-garde dishes are often “deconstructed” classic French haute cuisine dishes. Sang Hoon Degeimbre, chef-owner of the restaurant l’Air du Temps in Noville-sur-Méhaigne, Belgium, has understood the quality and the aromatic range of Nespresso's Grands Crus coffees. At the Nespresso Creative Workshop, Chef Degeimbre demonstrated the possibilities of "food-pairing" techniques with savoury and sweet dishes such as “Sea and Café”, “Cheese and Coffee” and “Cheeky Chicory”.
Nespresso has supported each stage of the Bocuse d'Or compétition, as the official coffee of the CNCA (which selects the French national team) and the Cuisinier d'Or contest (for the Swiss selection), as well as the Bocuse d'Or Asia and Bocuse d'Or Europe.
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