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Twenty teams competed for a place in the finals of the world's main culinary competition, Bocuse d'Or, which took place in Norway. The Scandinavian countries emerged victorious.

The Bocuse d'Or is the most important culinary competition in the world, reports Falstaff magazine. Norway won the bronze medal thanks to Chef Howard Werkland, while Gustav Leonhardt of Sweden won the silver medal. For the second year in a row, the golden Bocuse d'Or went to Denmark, which, thanks to chef Sebastian Holberg Svendsgård, won over the jury and secured first place with its interpretation of Norwegian cuisine.

Bocuse d'Or, often referred to as the Olympic Games of Gastronomy, was created by French culinary legend Paul Bocuse. The competition has brought together the elite of the international culinary scene every two years since 1987.

In the European preliminary round, each team had five and a half hours to complete two competition problems. The first task required candidates to prepare a dish using reindeer meat from the Røros region.

The second task, “the plate,” also celebrated the gastronomic heritage of the region, focusing on skrej (Northern European cod), scallops from Frøya and stockfish, accompanied by three side dishes, two of which had to be plant-based. In addition, the recipes had to include an ingredient clearly identifiable with the cuisine of each participating country.  Finally, all recipes had to include Aquavit, a traditional Norwegian spirit, paying tribute to Norway's culinary heritage. 

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