The Bocuse d’Or European Final brings master chefs to Tallinn

Source: Margus Johanson, Visit Estonia

The Bocuse d’Or European Final brings master chefs to Tallinn

From 15th to 16th of October 2020, the European Final of the world's most prestigious gastronomic competition, Bocuse d'Or, will arrive in Estonia for the first time. Top chefs from 16 European countries take part in the competition, and the top 10 finishers will qualify for the grand finale which will take place on 1st and 2nd June 2021 in Lyon, France. The event will be live broadcasted on the official site bocusedor.com and on Bocuse d'Or social network channels. So, all the fans and food lovers can follow the competition despite Covid-19 restrictions.

Estonia will be represented at this year's Bocuse d'Or competition by Artur Kazaritski, who currently works as a sous chef at the three Michelin-star restaurant Geranium in Copenhagen, under Bocuse d'Or's winner (2011) Rasmus Kofoed.

Artur Kazaritski, Estonian representative

Photo by:  Margus Johanson


An exceptional panel of judges

The jury for the Bocuse d’Or Europe is composed of chefs from all over the world who are tasked with tasting and judging the recipes meticulously prepared by the teams.

The Tasting Jury will be in charge of tasting and assessing the recipe and theme prepared on a tray, also the recipe and theme prepared on a plate. They will mark the participants according to a set of criteria: taste, flavours, originality, presentation, etc. Tõnis Siigur, the head chef of NOA Restaurant is representing Estonia in the Tasting Jury.

A second jury, the ‘Kitchen Jury’, is responsible for ensuring the correct application of the contest rules and regulations and for assessing and marking the method and organization skills for both the chef and commis, in the kitchen and throughout the tests. From Estonia Vladislav Djatsuk from Tchaikovsky and Mon Repos Restaurant and Kaido Metsa from Restaurant Juur are selected in the Kitchen Jury.

Finally, there is also a ‘Table of Honour’, which is composed of the President of Honour and President of the Jury. The honorary president of the competition is UK culinary icon Clare Smyth.  Clare Smyth is accompanied by Philip Tessier who himself won silver on Bocuse d’Or in 2015.

Bocuse d'Or

Photo by: Bocuse d'Or


Estonian quail and catfish to be the main raw ingredients at the gastronomy competition

We continue to receive good news! Namely, one of the main raw ingredient for the finals of the Bocuse d’Or Europe was Estonian quail from the Järveotsa Quail Farm. Dimitri Demjanov said that the Järveotsa quail has a good chance of becoming Estonian representative raw ingredient. “The tasty and healthy small bird has already reached the kitchens of twenty European top chefs and, hopefully, it will even be more used during the Bocuse d’Or Europe that takes place in Tallinn,” Demjanov added. “We are excited to see what taste experiences the world’s leading chefs can produce from Estonian quail, whose work will be announced the best by the jury, and what happens next with the best raw ingredient of Estonia.”

The second main raw material will be Estonian catfish from Paadi farm. According to Avo Leok, Estonia's largest catfish farmer, Bocuse d'Or provides an opportunity to introduce this good fish both in Estonia and in Europe. "Bocuse d’Or provides an opportunity to offer Estonian catfish to top chefs, which is a great opportunity for us,” commented Leok. "I am already looking forward to what recipes the competitors will present to the judges," he added. According to Dimitri Demjanov, catfish from Paadi Farm is an interesting raw material that offers a new challenge. "I hope that due to its high gastronomic value, this new and exciting "Estonian" fish will find its way to both Estonian and European cuisine," said Demjanov.

Bocuse d'Or competition

Photo by: Bocuse d'Or

Bocuse d'Or is the world's most prestigious culinary competition, launched in 1987 by world-famous French chef Paul Bocuse. Inspired by the captivating atmosphere of the sports events, Paul Bocuse decided to organize an entertaining show focused on the art of cooking and the mastery of top chefs.

Every two years the Bocuse d'Or Grand Finale brings to Lyon, Paul Bocuse's hometown, together 24 best chefs from all over the world, who make their entries in front of the spectators. Estonia has a unique opportunity to host the European Final in October 2020 in Tallinn.

Last updated : 28.10.2020

In category: Food & Drink & Nightlife