Chef Matti Jämsén took Finland to a fourth place in Bocuse d`Or in Lyon in January 2015
Our caviar helped Finland secure fourth place in the Bocuse d´Or world cooking championships in Lyon, France, this January.
The Finnish Team, headed by chef Matti Jämsén of GW Sundmans restaurant in Helsinki, used the fine black Carelian Caviar in a delicate fish dish that also contained trout and oysters.
Twenty-four of the worlds leading chefs took part in the competition, which saw Norway finish in first place. The United States took silver and Sweden bronze.