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 2018

1

 Pologne

Dawid Szkudlarek

Restaurant Folwark Folińscy

2

 Belgique

Lode De Roover

Restaurant Fleur de Lin

3

 Islande

Bjarni Siguróli Jakobsson

Reykjavík Gastronomy

4

 Hongrie

Adam Pohner

Restaurant Kistücsök

5

 Allemagne

Marvin Böhm

Restaurant Aqua in the Ritz Carlton

6

 Pays-Bas

Lars Drost

Restaurant Ciel Bleu, Amsterdam

7

 Espagne

Juan Manuel Salgado

Restaurant Caelis

8

 France

Matthieu Otto

Auberge St Walfrid

9

 Suisse

Mario Garcia

Food creator, Horw LU

10

 Royaume-Uni

Tom Phillips

Restaurant Story

June 12th 2018

1

 Russie

Andrey Matuha

Restaurant The Pech

2

 Suède

Sebastian Gibrand

Freelance – Gibrand Gastronomi

3

 Croatie

Zlatko Novak

Restaurant Bedem, Varaždin

4

 Finlande

Ismo Sipeläinen

Sipeläinen

5

 Norvège

Christian André Pettersen

Restaurant Mondo

6

 Danemark

Kenneth Toft-Hansen

Svinkløv Badehotel

7

 Italie

Martino Ruggieri

Alleno Paris, Pavillon Ledoyen

8

 Bulgarie

Nikola Nikolov

Evian Resort, France

9

 Estonie

Pavel Gurjanov

Restaurant Bordoo

10

 Turquie

Mutlu Şevket Yilmaz

Restaurant Seasons

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
  • Eggs

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.