Bocuse d’Or final: World champion to be decided tonight –

Bocuse d’Or final: World champion to be decided tonight Published:  24 January, 2007

Chef Sven Erik Renaa

WHEN the dishes have been done this evening, the world will have a new chef champion. He or she will win the Bocuse d’Or final, with Sterling White Halibut from Marine Harvest, as the main fish dish.

In the final, Marine Harvest is main sponsor of one of the favourite chefs for the world champion title, the Norwegian Sven Erik Renaa.

Chef Renaa has a particular love for the halibut, having the Marine Harvest halibut farm in sight from his own kitchen window.

“I have been preparing for this championship for years. When I finally qualified as this year’s Norwegian participant, I was very glad to have the opportunity to use the halibut. The fish is exclusive and very versatile, and I have loved it from childhood,” comments Renaa.

“Norwegian chefs are good at seafood because our fish and crustaceans are of such primary quality – fresh, gently handled, and thanks to fish farming, always available. The main point is to respect the identity of each species and let it speak for itself. Then you are sure to get the best result.”

Chef Renaa has prepared thoroughly for the world championship, having worked with the Norwegian Culinary Institute to create new halibut dishes to convince the jury.

“Choosing sterling White Halibut from Norway as the main fish dish in Bocuse d’Or secures a Norwegian champion even before the contest begins,” says Managing Director Magnus Skretting of Marine Harvest Cold Water Species.

“Bocuse d’Or is a show case for raw materials where only the very best ingredients are allowed. This is a milestone for one of the best fishes you can serve,” Mr. Skretting says.

Farmed Sterling White Halibut is always available and is produced in clear, cold Norwegian waters with due consideration to animal welfare. It is a fatty fish, rich in heart strengthening omega 3.

Bocuse d’Or is the world biannual championship for chefs, celebrating its 20th anniversary this year. 24 chefs qualify for the contest through national selections. Norway has a glorious Bocuse d’Or record, being the second nation on the historic ranking with three gold medals, two silver and one bronze, surpassed by France only. is published by Special Publications. Special Publications also publish FISHupdate magazine, Fish Farmer, the Fish Industry Yearbook, the Scottish Seafood Processors Federation Diary, the Fish Farmer Handbook and a range of wallplanners.