With Geir SKEIE, Restaurant Mathuset Solvold - SANDEFJORD NORWAY is the winner of the Bocuse d’Or 2009

As part of the Sirha at Lyon, 24 Chefs from the four corners of the planet pitted their skills against each another on January 27th and 28th in their attempt to win the Bocuse d'Or title.

For more than twenty years the Bocuse d'Or has been staging the most beautiful gourmet creations in the world in the manner of a haute couture fashion show. Working in contest kitchens set up facing the public, 24 chefs from all over the world took up the challenge to create two perfect dishes within 5 hrs 35 minutes. They had to achieve this feat as part of a grandiose show, using the official products of the Bocuse d'Or 2009: Aberdeen Angus Beef for the meat dish and Norwegian cod, king scallops and wild prawns for the fish dish. The ceremony for the presentation of the prizes took place on January 28th 2009 in the presence of Paul Bocuse, President-founder of the event, and of Daniel Boulud, President of Honour of the 2009 edition.

1- Geir SKEIE, Restaurant Mathuset Solvold - Sandefjord, representing NORWAY is the winner of the Bocuse d’Or 2009. He was presented with the Bocuse d'Or trophy, created by Christine Delessert, also with €20,000 in prize money.

2- Jonas LUNDGREN, representing SWEDEN achieved the second place and was presented with the Bocuse d'Argent silver trophy created by Christine Delessert, also with €15,000 in prize money.

3- Philippe MILLE, Hôtel Le Meurice - Paris,, representing FRANCE achieved the 3rd place and was presented with the Bocuse de Bronze trophy created by Christine Delessert, also with €10,000 in prize money.

Several Special Prizes were also awarded

- Prize for the best Commis, awarded by the Academy of Bocuse d’Or Winners: Grace PINEDA, CANADA
- Special Prize for the Fish dish: Jasper KURE, DENMARK
- Special Prize for the Meat dish: Jasper KURE, DENMARK
- Prize for the best promotional poster: BRAZIL
- Prize for the best promotional poster: CZECH REPUBLIC

In Lyon, on the 25th and 26th January 2009 as part of the Sirha, on the

Within two decades, the World Pastry Cup created by Gabriel Paillasson has become an undisputed reference event in the trade. The most prestigious pastry chefs in the world take part in this contest, the best among them receive consecration.

22 countries participated in the 2009 edition: Argentina, Belgium, Brazil, China, Finland, France, Hungary, Italy, Japan, South Korea, Lebanon, Malaysia, Mexico, Morocco, the Netherlands, Poland, Russia, Singapore, Spain, Taiwan, Tunisia, and the United States.

The ceremony for the presentation of the prizes took place on January 26th 2009 in the presence of Gabriel Paillasson, President-Founder of the contest and of Pierre Hermé, President of Honour of the 2009 edition.

1- FRANCE has won the 11th World Pastry Cup. Jérôme DE OLIVEIRA, Jérôme LANGILLIER et Marc RIVIERE were presented with the World Pastry Cup trophy, created by Antoine Arnaud, the gold medal and also with €12,000 in prize money.

2- ITALY achieved the second place: Giancarlo CORTINOVIS, Alessandro DALMASSO et Domenico LONGO were presented with the Silver medal and also with €7,000 in prize money.

9- BELGIUM achieved the third place: Alain VANDERMISSEN, François GALTIER et Raphaël GIOT were presented with the Bronze Medal, and also with €4,000 in prize money.

Press kit

As always, the CCC brings together the institutional catering chefs from around France to take part in a competition based on an original and personal recipe. The candidates must come up with a meal that will suit as many people as possible, at a reduced cost, and in a limited preparation time. Over the years, the Gargantua has become one of the main events at Sirha.

At a time when French gastronomy is undergoing radical changes, when there are more and more motivated young chefs, “Le Chef” magazine invites us to witness the creative capabilities of these chefs and their vision of catering. The third edition of the Gastronomic Creativity Festival will bring together the best chefs from around France in a battle to present the most creative recipe possible. All day long, debates will punctuate the chefs’ presentations. Make sure you don't miss this great moment involving innovative thoughts, techniques and research during friendly confrontations.

In the Kitchens area, the Rhone Butchering Association will organise its first competition open to all European butchers, whether owners or workers, aged 20 and more. With all work being performed on site, the candidates will present cuts of meat in an entirely edible presentation in harmony with the manner in which the meat will be prepared. Each cut of meat must be ready to be sold, cooked and eaten with its presentation.