A Gold Rush for Norway's Chefs and Norwegian Seafood

Bocuse d’Or - "Once is an instance, twice maybe an accident, but three… makes a pattern". In 2007 Norway will provide the official seafood for the fourth time.

Bocuse d’Or - "Once is an instance, twice maybe an accident, but three… makes a pattern". In 2007 Norway will provide the official seafood for the fourth time.

The atmosphere is tense and exciting. The pace is fast, yet refined - under a pressured control. The competitors have trained long and hard to get here. There is no room for error. The masses of media and photographers squeeze their way inside while enthusiastic supporters cheer from the sidelines. Amidst all the hustle and bustle a legendary figure casts his eye on the proceedings.

Paul Bocuse - the legend
A sporting event? No, but in the culinary world, it could be likened to a World Cup or perhaps even the Olympics. For this is the world culinary championship, and the legendary figure overseeing it all is the man whose name brings so much honour to this esteemed competition. The ultimate gastronomic awards bear his name: Paul Bocuse.

Norway and Bocuse d'Or
These are the Bocuse d’Or Awards, and since their inception in 1987 Norway has been an integral part of the competition, with the country’s best chefs and Norway’s incomparable seafood garnering acclaim, having supplied the official seafood four times.

Overwhelming success
In his own words, Bocuse further reinforced the culinary prestige of the competition: - In 1987 when I created the Bocuse d’Or with the help of my friend Albert Romain, at the time manager of the Exhibition Centre, we realised there would be professional enthusiasm for the event… but we never imagined this kind of overwhelming success. Bringing the ‘live performance’ component in front of the general public made this gastronomy contest truly unique and for the first time revealed the amount of work done in the kitchens of chefs' famous restaurants.

- Today, he concludes, - I am proud to say that the Bocuse d’Or has become the most sought-after culinary award in the world and winning it automatically and deservedly launches a chef’s culinary career. Unfortunately, with such a bounty of world wide talent, winning the Bocuse d’Or is a nearly impossible accomplishment.