ANTOR News

Sweden wins silver at Bocuse d'Or Europe in Turin

15 June 2018

Sebastian Gibrand and his coach Tommy Myllymäki, along with the team commis, Gustav Leonhardt, won silver at Bocuse d'Or Europe in Turin, Italy, with Denmark coming third and Norway winning the gold medal. In total 20 nations were competing and the top te

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Photo by Viktor Fremling
Photo by Viktor Fremling

Sweden is reinventing itself as a food destination and experience. From high quality restaurants to bistros, bars, gastro-pubs, cafés and other eateries, there is something to suit every wallet and purse size. This 'food revolution' was exemplified in June 2018 when 29 year old Swede Sebastian Gibrand and his coach Tommy Myllymäki, along with the team commis, Gustav Leonhardt, won silver at Bocuse d'Or Europe in Turin, Italy. Denmark came in third and Norway won the gold medal. In total 20 nations were competing and the top ten qualify for the world’s most prestigious competition for chefs, Bocuse d’Or Finale in Lyon 2019.

· - Now it’s time to just enjoy this and celebrate after Sebastian’s fantastic effort. The journey to get here required an enormous amount of preparation and training so this is an amazing reward. Now it’s time to focus on creating the tastiest dishes in the world for Bocuse d’Or Finale in Lyon, says Tommy Myllymäki, who has himself won both bronze and silver previously in Bocuse d’Or.

Sebastian Gibrand’s creations Ljusa Sommardagar (Light Summer days) served on a plate, as well as Varma Sommarnätter (Warm Summer nights) served on a platter was made, in accordance with the rules, for 15 people each. The plate presentation consisted of hen egg with herbs and garlic, Castelmagno-cheese, crispy potato, butter and olive oil emulsion, charcoal scented zucchini and Albenga asparagus.

The platter consisted of Fassone-beef fillet, sweetbread, roasted summer vegetables and a Sant Andrea rice ragu.

·-What a journey and what a result. I am so proud, happy – and exhausted. A huge thank you to my partner in crime and commis Gustav Leonhardt. And to my coach. And to all of Gastronomi Sverige who have made all this possible. Now it’s time to celebrate, says Gibrand from Turin

Sebastian Gibrand believes that the best flavours will come through in his cooking when he is innovative in his choices and trusts his intuition. He is inspired by architecture and design, evident in his distinctive presentation. Both dishes that lead to the medal were prepared in 5 hours and 35 minutes, and were presented to a different jury for each dish. More information about the produce and competition rules, as well as info about the Swedish team can be found in the info sheet. 

Sebastian Gibrand is originally from Helsingborg but has lived in Stockholm for many years. He has previously worked at Oaxen Krog & Slip and Studio Franzén. Since 2011 he has run his own consultancy, Gibrands Gastronomi in Stockholm.

Supporting the Swedish entry in Bocuse d’Or are Gastronomi Sverige and The Swedish Bocuse d´Or Academy. The 2018/19 team members are:

Sebastian Gibrand, candidate

Tommy Myllymäki, coach

Gustav Leonhardt, commis

Henrik Norström, President The Swedish Bocuse d´Or Academy

Frida Rönnlund, project manager, Gastronomi Sverige

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