France the winner of Bocuse d'Or 2007 In tough competition with the world’s top chefs, Fabrice Desvignes from France won this year’s coveted Bocuse d’Or and the title of culinary world champion. 
An amazing performance
”This is an amazing performance. In intense competition from 23 other super-chefs, Fabrice Desvignes conjured up the best and most mouth-watering course of Norwegian White Halibut and Norwegian Red King Crab,” beams Marit Sogn Rismyhr, recently appointed marketing manager for new species with the Norwegian Seafood Export Council. ”To reach the pinnacle in this prestigious event is comparable to winning an Olympic medal. I take my hat off in congratulation!”
Norway was awarded a special prize for best fish in the competition. Japan received prizes for best poster and best culinary identity, and China for best commis. The best meat prize went to Sweden. ”Just to have Norwegian White Halibut and Norwegian Red King Crab selected for such a prestigious event, in the presence of well-known chefs and the focus of the world media, is an incredible victory in itself,” enthuses Marit Sogn Rismyhr.
Norway is a winner regardless
While France took the 2007 title, Norway and the Norwegian fishing and aquaculture industry had already won a victory. This is the fourth time that Norwegian Seafood has been selected as the raw ingredients for Bocuse d'Or, which says a great deal about the fantastic palette of seafood that comes from Norway and the unique quality that characterises Norwegian Seafood. ”This is something that the Norwegian seafood industry and Norway can be justifiably proud of!” says Marit Sogn Rismyhr.
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