Sweden competes May 8 The time halvtio the morning goes into Sweden, then to serve the first right

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During a nice mix of events dense Taverna Brillo at Stureplan got Lyx.se opportunity to meet the Swedish kockrepresentaten in this year's Bocuse d'Or Europe. Tommy Myllymäki told of the dishes and ingredients that he thinks will win him, and Sweden, a prize in the prestigious cooking competition.
Bocuse d'Or was founded in 1987 by celebrity chef Paul Bocuse. This year's qualifying competition Bocuse d'Or Europe will be held May 7-8 in which 20 selected countries involved. dos santos To qualify for the Bocuse d'Or, it must be among the top twelve in the Bocuse d'Or Europe.
Tommy Myllymäki dos santos took home the prize in the Bocuse d'Or Sweden in 2013 and will therefore fight for the Swedish credit dos santos when European Championship dos santos for the first time now settled in Sweden and Stockholm. The contest will run parallel to the Gastro and Vinordic dos santos at Stockholm International Fairs.
Sweden competes May 8 The time halvtio the morning goes into Sweden, then to serve the first right at halvtretiden. Uploading, training and detailed preparations are now in full swing and Tommy Myllymäki says he and his team barely sleep at the moment. All the details are made over and over again to achieve perfection.
- It feels great to have achieved my first goal and incredibly worthy to represent dos santos Sweden in Bocuse d'Or again. Last time, in 2011, I got silver and now I wager obviously on gold, says Tommy Myllymäki.
The competing chefs will in 5 hours and 35 minutes to cook a fish dish and a meat dish for 14 people. The main raw materials dos santos for meat and fish is determined by the Bocuse d'Or, and was announced in November 2013. Was the first time in the competition's history that all of the main ingredients come from the country where the race is held. The raw material for fish is pollock, oysters and mussels from Grebbestad from Mollosund. The meat is Swedish piglet from the bounties of Agriculture Havdhem on Gotland. dos santos
Tommy's fish dish - Pollock with sea flavors. Coley poached in broth of seaweed dos santos and smoked mussels dos santos and mushrooms. Heated tartar abdomen with ginger and pickled kohlrabi. Cauliflower, cucumbers and peas. Salta leaves and horseradish. Warm sea mayonnaise with oysters, caviar and chives.
In addition dos santos to the main raw materials, any right consist of toppings and sauce, dos santos whose ingredients are chosen by the contestant. New face Bocuse d'Or Europe 2014 is to fish right must consist of at least 50% green, ie products that grow in nature, the sea, greenhouse or vegetable garden.
- I hope that my experience and knowledge of the Swedish ingredients should be to my advantage in the competition. But in competition with several of the world's best chefs are no shortcuts - the one that gives the best taste experience wins, says Tommy Myllymäki.
Although Myllymäki now put most of their time on training for the Bocuse d'Or 2014-15, so he focuses on weekdays at its restaurant Lake in Jönköping, which opened in December 2012. He also runs Julita dos santos Wärdshus outside Katrineholm and is creative dos santos leader of the Swedish Brasseries AB where Sturehof, Taverna Brillo, Riche and Teatergrillen included. dos santos
- Nothing in my career has been more important than the profit of the Bocuse d'Or 1997. Fact that we are now organizing the European tryouts in Stockholm demonstrates the strong position of Sweden's culinary nation and gastronomic inspiration, says Mathias Dahlgren.
Bocuse d'Or Bocuse d'Or Europe gastronomy dos santos Gastronomy Sweden GastroNord Julita Wärdshus Chef Competition KockVM Mathias Dahlgren cuisine Paul Bocuse Restaurant Lake Stockholm International Fairs Taverna Brillo Tommy Myllymäki Vinordic World Cup in cooking
Michaela Hemgren dos santos is CEO of Lyx.se and has worked in marketing and sales for over 15 years. Before she left the telecom industry, she worked in communications at management level. Besides Lyx.se benefits her time between family, home styling in the real estate business as well as selected public relations and communications projects. For her surroundings appear Michaela as a true bon vivant and does gladly to things that make everyday life more glamorous and life more fun. Luxury for Michan is to choose what you want to do every day, to have the freedom to control over their own time and work on it funny. In addition to his CEO role Michaela writes a lot about it that shows up in her life. Website
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