US placed first in the prestigious cooking competition with Norway and Iceland winning silver and bronze, respectively.
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Team Iceland celebrating their third place win
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Iceland's vegetal dish
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Iceland's tray presentation
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Iceland's Bresse chicken and shellfish dish
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The second place winners, Team Norway
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Norway's vegetal dish
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Norway's tray presentation
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Norway's Bresse chicken and shellfish dish
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Team USA from left to right: Mathew Peters, executive sous chef at Per Se in New York City, his commis Harrison Turone (who also works for Per Se), coach Philip Tessier and renowned chef Thomas Keller, team president
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USA's vegetal dish
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USA's tray presentation
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USA's Bresse chicken and shellfish dish
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Team USA celebrates winning gold – the first time in the history of the Bocuse d'Or
