On Thursday 8 May, Prince Carl Philip attended the Bocuse d'Or Europe chef competition, which Sweden hosted this year. This year's Swedish competitor was Tommy Myllymäki, who was crowned the winner.
The competitors were given 5 hours and 35 minutes to prepare a fish dish and a meat dish for 14 people. The fish ingredients were Swedish saithe, oysters from Grebbestad and mussels from Mollösund on Sweden's west coast. The meat was Swedish piglet from Havor Lantbruk farm in Havdhem, on Gotland.
In addition to the main ingredients, every dish must also include garnish and sauce. One new element this year was that the fish dish must consist of at least 50% green produce, i.e. produce from nature, the sea, a greenhouse or a vegetable plot.
Tommy Myllymäki's winning menu:
The fish menu
Saithe with flavours of the sea, browned butter and horseradish.
Mildly smoked stuffed saithe with mushrooms and crispy scales. Emulsion of browned butter and vinegar.
Salad of mussels, white asparagus, broccoli and sea leaves.
Variation of oysters with pickled cucumber and algae, tempered tartare, poached oyster and oyster foam.
Horseradish, kohlrabi and tapioca.
The meat menu
Swedish piglet ham four ways.
Grilled gammon with crisp rind and wild herbs. Rillette of roasted ham and rind. Gravy with wine vinegar and pepper. Mushroom cream.
Truffled trotter in blood crust.
Lightly pickled spring onion with wild garlic.
Spring mushroom stuffed knuckle of pork, glazed with syrup and pepper.
Smoked white asparagus with egg.
The Bocuse d'Or Europe is a qualifying competition for the Bocuse d'Or chef world championship, which is held in Lyon. Since being founded in 1987, the Bocuse d'Or has quickly grown to become the world's most prestigious culinary competition. The competition is named after its originator, Paul Bocuse, one of the world's most famous chefs. The last Swede to win the Bocuse d'Or was Mathias Dahlgren in 1997.