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The Bocuse d’Or 2023<\/strong> will again this year be awarded to a Danish team, led by chef Brian Mark Hansen<\/strong>, his commis Elisabeth Madsen<\/strong> and coach Christian Ebbe<\/strong>. Denmark<\/strong> has already won this prestigious award in 2011 and 2019.\u00a0 The Norwegian and Hungarian teams won silver and bronze. France, led by young chef Na\u00efs Pirollet<\/strong>, came fifth in the competition. Over two days, 24 countries tackled the two challenges of creating a children’s menu based on squash and a main course based on monkfish tail.<\/p>\n <\/p>\n Inspired by another Danish celebrity, the fairy tale author Hans Christian Andersen<\/strong>, Brian Mark Hansen’<\/strong>s menu was unanimously approved by the members of the jury, presided over by Dominique Crenn<\/strong>, three-starred chef in the United States<\/strong>, and Davy Tissot,<\/strong> Bocuse d’or 2021.<\/p>\n <\/p>\n <\/p>\n But who is the winner? A star in his home country, Denmark, Brian Mark Hansen is still unknown here.\u00a0 He started his career at the Ruths Hotel<\/strong> in Skagen and at the gourmet restaurant Kong Hans K\u00e6lder<\/strong> in Kobenhavn. After serving as sous-chef from 2007 to 2011, he has been chef of the Michelin-starred S\u00f8ller\u00f8d-kro<\/strong> restaurant in Copenhagen since 2013. In the meantime, Brian Mark Hansen has been in charge of the kitchen at Christiansholm in Klampenborg.<\/p>\n <\/p>\n Insisting on using only seasonal products, a follower of a certain revisited culinary tradition, Brian Mark Hansen particularly likes to work with turbot, originating from Danish waters, which he describes as “the best in the world. This does not prevent him from being inspired by recipes from all over the world.<\/p>\n <\/p>\n His unique style has already enabled him to distinguish himself in a number of competitions. He won second place as Chef of the Year in 2010 and at the Bocuse d’Or in Denmark in 2013. In 2012 he won the Venison of the Year award and in 2014 the Lobster of the Year label at the Norwegian Lobster Festival in L\u00e6s\u00f8.<\/p>\n <\/p>\n But with the Bocuse d’or, Brian Mark Hansen takes another step towards international fame. “I’ve been dreaming of this for 20 years,”<\/em> he says.<\/p>\n <\/p>\n <\/p>\n Read also >\u00a0How do French chefs combine sustainable gastronomy and fine food at their tables?<\/a><\/p>\nA star in his country<\/h2>\n