To prove their culinary skill and versatility, the chefs were required to fashion their dishes around provided ingredients - shellfish and Bresse chicken, from the Eastern French province. Rooz and his team imported 100 Bresse chickens to Estonia during their 20 months of preparations. The Estonian flavour in the dish came from local dill, morel mushrooms, Peipus onions, Vana Tallinn spiced liqueur and apple cider from the Tori-Jõesuu farm. Chicken and shellfish aside, the final challenge was to prepare a completely vegan dish. Rooz selected raw buckwheat, an Estonian superfood, and boletus mushrooms to give his recipe a national signature.
Craving a taste of Bocuse d'Or gourmet in Estonia? Book a table at Beer House, Korsaar or FARM to try menus overseen by Dmitri Rooz himself.