Bocuse d’Or-organisaatio on julkistanut Euroopan osakilpailujen kilpailujärjestyksen sekä raaka-aineet. Osakilpailut pidetään Torinossa 11.-12. kesäkuuta ja Suomen joukkue kisaa kakkospäivänä.
12th APRIL 2018
BOCUSE D’OR EUROPE: 20 CANDIDATES UNVEILED AND THE OFFICIAL UNEXPECTED PRODUCTS
On June 11th and 12th 2018, Turin in Italy will be under the European spotlights as the city will host the continental selection of the Bocuse d’Or, the world’s most prestigious gastronomy contest!
The Bocuse d’Or Europe is the final step for European chefs before going to the “Olympics of Gastronomy”, to be held on 2019 in Lyon (France), during the Sirha trade show.
For its first time in Southern Europe, the most expected continental selection of the contest will propose an amazing technical and creative level, as all contestants will have at heart to demonstrate their skills to win the coveted title. To challenge their creativity, the 20 selected candidates will have to compete with compulsory yet unexpected products.
The name of the 20 candidates have been unveiled!
They are 20 candidates, the best Chefs in Europe, for only 10 places to go to the finale in Lyon. Now that every country has completed their national selection, here are the names of the 20 contestants who will face the challenge on two exciting days of competition:
|June, 11th (Day 1)|
|1||Poland||David Szkudlarek||Folwark Folińscy Restaurant|
|2||Belgium||Lode De Roover||Fleur de Lin Restaurant|
|3||Iceland||Bjarni Siguróli Jakobsson||Reykjavík Gastronomy|
|4||Hungary||Adam Pohner||Kistücsök Restaurant|
|5||Germany||Marvin Böhm||Restaurant Aqua in the Ritz Carlton|
|6||Netherland||Lars Drost||Ciel Bleu Restaurant, Amsterdam|
|7||Spain||Juan Maniel Salgado||Restaurant Caelis|
|8||France||Matthieu Otto||Auberge St Walfrid|
|9||Switzerland||Mario Garcia||Food creator, Horw LU|
|10||UK||Tom Phillips||Restaurant Story|
June, 12th (Day 2)
|1||Russia||Andrey Matuha||Restaurant The Pech|
|2||Sweden||Sebastian Gibrand||Freelance – Gibrand Gastronomi|
|3||Croatia||Zlatko Novak||Restaurant Bedem, Varaždin|
|5||Norway||Christian André Pettersen||Restaurant Mondo|
|6||Denmark||Kenneth Toft-Hansen||Svinkløv Badehotel|
|7||Italy||Martino Ruggieri||Alleno Paris, Pavillon Ledoyen|
|8||Bulgaria||Nikola Nikolov||Evian Resort, France|
|9||Estonia||Pavel Gurjanov||Bordoo Restaurant|
|10||Turkey||Mutlu Şevket Yilmaz||Seasons Restaurant|
2 tests, 5 compulsory products, 1 real market
During 5.35 hrs, these 20 chefs assisted by their commis and under the watchful eye of their coach will have two tests to demonstrate their skills. To ensure fairness and increase challenge the contestants will be required to use compulsory products.
They will have to create a tray using high quality Piedmontese products: Male Beef fillet Piemontese breed National Meat Quality System; Baraggia Biellese and Vercellese Rice, S. Andrea PDO Variety.
For the theme on a plate, each candidate will have to realize a recipe presented on 15 plates, with for the first time in history two very simple yet unexpected official ingredients:
- Cheese Castelmagno PDO, provided by the Consortium Tutela del Formaggio Castelmagno PDO
Alongside these compulsory products, candidates will have to choose their other ingredients, vegetables, herbs and spices on the Metro Market, the official supplier, which will be present on Gourmet trade show and provide more than 80 products to make the contestants’ recipes exceptional.
As the Bocuse d’Or also promotes new gastronomy trends and expectations, this year the candidates will be compelled to select on this market at least one Slow Food product.
This 2018 European selection promises excellence and surprises! An event not to be missed by gastronomy lovers and chefs.
About the Bocuse d’Or:
In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs.
The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live in front of an enthusiastic audience. And to tell them apart: a jury composed of the most illustrious chefs of the planet.
Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks to the contest.
The next Bocuse d’Or grande finale will take place on 29th and 30th January 2019, during Sirha 2019 Trade Show.”