Best of Estonian gastronomy at Bocuse d'Or

05. May 2014

A team of Estonia's top gastronomy professionals have the pleasure to represent Estonia at Bocuse d'Or Europe competition in Stockholm on 7-8 May.

One of the leading gastronomy competitions in the world which is often referred to as the 'Olympic Games of Chefs', Bocuse d'Or dates back as far as 1987 and is held in every two years. Estonia was first invited to participate at the 2008-2009 competition and made it to the world final on the first go. The best achievement so far by an Estonian team was the 14th place at 2013 finals in Lyon, surpassing many traditionally renowned gastronomy states such as Italy and Spain.

Estonian team competing for a place at the 2015 Bocuse d'Or world final in Lyon is led by the head chef of Cru restaurant, Dmitri Haljukov. The much anticipated gastronomy competition sees Europe's best chefs prepare food in front of a cheering audience of about a thousand people, with key ingredients of the competing dishes including Swedish pork and coal fish.

Estonian Tourist Board hosts a dinner gala for the members of Swedish press and tourism professionals at Gondolen restaurant on 7 May. The dinner will be prepared by Peeter Pihel, former head chef at the award-winning Alexander restaurant in Estonia and current sous chef at Fäviken Magasinet. With the dinner, Estonia wishes to express its appreciation for the values of the New Nordic Food movement, which has also strongly influenced many forward-looking developments in Estonian gastronomy in recent years. 

Located in Tallinn, Cru restaurant specialises in modern European cuisine and is considered to be one of the 50 best Estonian restaurants by Flavours of Estonia.

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