Dmitri Rooz, executive chef at restaurant FARM in Tallinn, competed against 19 others chefs on May 10th, 2016 in Budapest in the European selection round. The chefs were required to prepare dishes using deer and sterlet, a type of sturgeon. Rooz prepared for nine months using deer from the Estonian island of Saaremaa and locally farmed fish. He was assisted in Budapest by his junior chef, Vladislav Borovik. Rooz placed 11th in Budapest and will move on to the World Final in Lyon, France on January 24th and 25th, 2017.
Taste of Bocuse d'Or in Tallinn
Estonian chefs at Bocuse d'Or have incorporated local ingredients like quail eggs, rye bread, juniper berries, pine shoots and even Vana Tallinn liqueur. Visit one of these restaurants in Estonia to experience Bocuse d'Or worthy cuisine.