According to Dimitri Demjanov, the member of board of Bocuse d’Or Europe Tallinn 2020, this great event will bring thousands of food enthusiasts, journalists, and top professionals from around the world to Tallinn. “This is an opportunity for Estonia to break onto the international gastronomy map. I hope that the best makers in the Estonian food industry will find the strength and skills to make the most of it,“ commented Demjanov.
Margus Sameli, the director of Estonian Tourist Board, says the fact that the top event of the cooking world will be held in Tallinn is proof that Estonia is among the best in gastronomy of Europe. “The Estonian food industry has been working hard for years to bring the Bocuse d’Or to Estonia, and now it’s bearing fruit. Great events like this have a remarkable impact on the Estonian tourism industry and the economy as a whole, and I am convinced that thanks to the different big events we will receive significantly more visitors in the future,“ said Sameli.
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 three-time winner Rasmus Kofoed.
Estonian quail to be the main raw ingredient at the gastronomy competition
We continue to receive good news! Namely, 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.”