This year Bocuse d’Or was held in Estonia for the first time, and the unique ingredients – Estonian quail and catfish – enriched the world of Bocuse d’Or with new and interesting flavours. The chefs had to work hard to win over the judges with ingredients that have not yet gained wide recognition in the culinary world.
Defying the epidemic, we too went along to see the biggest and most important event in the culinary world! After two days of intense competition on 15 and 16 October in Tallinn, the Norwegian team was crowned winner of the Bocuse d’Or Europe 2020 cooking competition. The Estonian team finished in a creditable seventh place and qualified for the grand final. We look forward with great excitement to our team's performance in Lyon!
In total, ten chefs qualify for the grand final, which takes place during the Sirha food trade fair from 29 May to 2 June in Lyon, France:
1. Norway – CHRISTIAN ANDRE PETTERSEN
2. Denmark – RONNI VEXØE MORTENSEN
3. Sweden – SEBASTIAN GIBRAND
4. Iceland – SIGURÐUR LAUFDAL
5. Finland – MIKKO KAUKONEN
6. France – DAVY TISSOT
7. Estonia – ARTUR KAZARITSKI
8. Switzerland – Alessandro MORDASSINI
9. Hungary – ISTVÁN VERES
10. Italy – ALESSANDRO BERGAMO
Bocuse d’Or Europe Tallinn 2020 president Dimitri Demjanov thanked Paul Bocuse and everyone who helped bring Bocuse d’Or to Estonia: “The status of Estonian chefs in the world is no longer what it was, and we did this at a particularly difficult time!”
