Bocuse d'Or Lyon 2013
Bocuse d´Or Estonia
Estonian Team 2013:

Candidate: Heidy Pinnak
Commis: Ari Gunnarsson (Iceland)
Coach: Ragnar Ómarsson (Iceland)
President: Dimitri Demjanov
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Preparing for Bocuse d’Or

Preparing for Bocuse d’Or is a long and tiring process, similar to preparing for the Olympic games and not everyone is fit enough.


Since Bocuse d’Or takes place every two years, the preparations have been extensive: Heidy spent eight intensive months training for the European qualifications and six additional months preparing for the finals. In the semi-finals, the source ingredients were two world gastronomy classics: sole and rare and expensive Bresse chicken. Her team for the final is the same as in the semi-finals that took place in Belgium last spring: Dimitri Demjanov, a true visionary and Estonian promoter of Bocuse d’Or, Ragnar Ómarsson from Iceland who is the head coach and a former competitor as well as assistant chef Ari Gunnarson.

 



But what is this miracle touch that is characteristic to masters, creative people and also midwives who guide the birth of a new life? “Actually I practiced with domestic beef cattle instead of Irish beef filet for the competition. The result was very good,” says Heidy. For the fish dish at the competition, Heidy will use rye-bread crumbs, a sauce spiced with Vana Tallinn liqueur, juniper berries and pine shoots to give it a smoky aroma.