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 NOMAD Indigenous FoodLab will bring Sámi and Evenki traditional chefs to Bocuse dOr Europe in Trondheim, with young professional chefs from Denmark who will join the team this year. NOMAD Indigenous FoodLab will serve food with special delicacies from the pristine Arctic environment based on reindeer meat and berries, prepared in line with 10 000 years old culinary traditions.

NOMAD FoodLab will serve two types of traditional reindeer sausages: Sámi dark-blood-sausage, Evenki light-blood-sausage from Siberia and marrow bones; a very tasty, nourishing and sustainable reindeer head soup; and for dessert they will make our most favorite signature dish – reindeer pancakes with cloudberry jam. 

These specialties have up until today largely existed only within our cultures and areas, and yet we believe that they still hold a great potential for culinary discovery for the rest of the Arctic and the world. 

Welcome to the NOMAD Indigenous FoodLab at Bocuse dOr Europe!!! Register seat here  

The Bocuse d'Or Europe will take place in Trondheim, Norway, from 19 to 20 March 2024 at the Trondheim Spektrum. 


PHOTO: NOMAD Indigenous FoodLab dinner for Bocuse dOr Winners special dinner in Lyon. January 2023. (c) ICR

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