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Head chef at Vox restaurant in Reykjavík, Sigurður Kristinn Laufdal Haraldsson, will take part in the prestigious biennial world chef competition Bocuse d’Or, often referred to as the culinary equivalent of the Olympic Games, in Lyon in late January.
Sigurður Kristinn Laufdal Haraldsson. Source: Bocuse d'Or Academie Islande.
Preparation for the four-day competition has been ongoing for the past year. Coach and head chef at Kolabrautin, Freyr Vigfússon, who represented Iceland in last year’s competition, will join Sigurður in Lyon along with three assistants, mbl.is reports.
The competition is held alongside the culinary industry expo (SIRHA), which attracts up to 350,000 guests.
Icelandic chefs have performed well in previous competitions, ending in fourth, fifth, eighth, ninth spot. Twenty-four chefs will compete in the final.
A special Bocuse d’Or menu was presented at Vox restaurant today and will be served tomorrow and Saturday in support of Sigurður.
The menu is as follows:
Arctic char from Haukamýri
Spruce cured Arctic char with fennel and Swede coleslaw, char roe and dill.
Shellfish
Icelandic langoustine, Faroese scallops, mussels from Stykkishólmur and almonds in creamy shellfish soup.
Beef tenderloin
Fried tenderloin of beef with local oyster mushrooms, baked beetroot, celeriac and juniper berries.
Berries and chocolate
White chocolate mousse, berry sorbet, hazel nuts and berry juice.
ZR
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