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Eel catfish is the second theme at the Bocuse d’Or Europe final

Eel catfish from Paadi farm was chosen as the main theme to be presented on the plate at the Bocuse d’Or European final on 15th and 16th October in Saku Suurhall.

According to Avo Leok, Estonia’s largest eel catfish farmer, such a big event provides an opportunity to introduce good fish in Estonia as well as in Europe. „Of course, the news made me really happy. Bocuse d’Or provides an opportunity to offer eel catfish to top chefs which is a great opportunity for us, “said Leok. „I am already looking forward to seeing the recipes competitors will present to the judges, “he added.

Dimitri Demjanov, the president of Bocuse d’Or Europe Tallinn 2020 said the eel catfish from Paadi farm is a very interesting and challenging ingredient. „I hope that due to its higher gastronomic values this new and exciting Estonian fish will find its way to both Estonian and European kitchens. “said Demjanov.

Bocuse d’Or European qualifications will take place on the 15th and 16th of October in Saku Suurhall, Tallinn. The competition will feature top chefs from 20 European countries, 10 of whom will get the chance to compete at the global final in Lyon next year.

Bocuse d’Or is the most prestigious cooking competition in the world which was created by world famous French chef Paul Bocuse in 1987. Inspired by the captivating atmosphere of sporting events, Paul Bocuse decided to organize a competitive spectacle focusing on culinary art and the mastery of top chefs.

Every two years, the final round of the Bocuse d’Or brings together 24 of the world’s best chefs from around the world to Lyon which is the hometown of Paul Bocuse. The competitors prepare their entries in front of spectators and Estonia has a unique opportunity to host the European final in Tallinn this October.

The main ingredient for the European final of the Bocuse d’Or culinary competition is Estonian quail

The Bocuse d’Or Europe will be held for the first time at the Saku Arena in Tallinn, Estonia. However, due to the pandemic caused by the coronavirus, the competition is postponed to the 3rd and 4th of September. According to the Gastronomy Director of Bocuse d’Or, Florent Suplission, the decision doesn’t change much in the long run as for all the candidates the goal is to get a ticket to the Bocuse d’Or grand final which is taking place on 26th and 27 January, in Lyon, France. “It was not an easy decision to make but the health of the teams, chefs, partners as well as all everyone else involved with the contest is most important,”

explained Supplission. “We are sending our thoughts to them and look forward to meet everyone in September.” Estonia has been taking part in the Bocuse d’Or for ten years already, under the leadership of Dimitri Demjanov, an emblematic figure of Estonian gastronomy who has dedicated much effort to the contest since its creation. For the first time ever, this small nation gets to host the European selection. “This is Estonia’s possibility to enter the international gastronomy scene,” said Demjanov. “The event will bring thousands of food enthusiasts, journalists and the top specialists of gastronomy field to Tallinn. This will give Estonian chefs, food producers and restaurants a chance to showcase themselves.” According to Florent Suplisson, Estonia has been a

competitive nation and showed in relatively short period of time that their cuisine has great potential. “We are happy to give Estonia the possibility to enrich the world with new flavours and chefs. This is also why we decided to give the right to organize Bocuse d’Or European final this year to Estonia,” explained Suplisson. The Bocuse d’Or Europe will be held for the first time at the Saku Arena in Tallinn, Estonia. However, due to the pandemic caused by the coronavirus, the competition is postponed to the 3rd and 4th of September. According to the Gastronomy Director of Bocuse d’Or, Florent Suplission, the decision doesn’t change much in the long run as for all the candidates the goal is to get a ticket to the Bocuse d’Or grand final which is taking place on 26th and 27 January, in Lyon, France. “It was not an easy decision to make but the health of the teams, chefs, partners as well as all everyone else involved with the contest is most important,” explained Supplission. “We are sending our thoughts to them and look forward to meet everyone in September.” Estonia has been taking part in the Bocuse d’Or for ten years already, under the

leadership of Dimitri Demjanov, an emblematic figure of Estonian gastronomy who has dedicated much effort to the contest since its creation. For the first time ever, this small nation gets to host the European selection. “This is Estonia’s possibility to enter the international gastronomy scene,” said Demjanov. “The event will bring thousands of food enthusiasts, journalists and the top specialists of gastronomy field to Tallinn. This will give Estonian chefs, food producers and restaurants a chance to showcase themselves.” According to Florent Suplisson, Estonia has been a competitive nation and showed in relatively short period of time that their cuisine has great potential. “We are happy to give Estonia the possibility to enrich the world with new flavours and chefs. This is also why we decided to give the right to organize Bocuse d’Or European final this year to Estonia,” explained Suplisson.

The Bocuse d’Or European Final brings to Tallinn master chefs from 20 countries

The Bocuse d’Or Europe will be held for the first time at the Saku Arena in Tallinn, Estonia. However, due to the pandemic caused by the coronavirus, the competition is postponed to the 3rd and 4th of September. According to the Gastronomy Director of Bocuse d’Or, Florent Suplission, the decision doesn’t change much in the long run as for all the candidates the goal is to get a ticket to the Bocuse d’Or grand final which is taking place on 26th and 27 January, in Lyon, France. “It was not an easy decision to make but the health of the teams, chefs, partners as well as all everyone else involved with the contest is most important,” explained Supplission. “We are sending our thoughts to them and look forward to meet everyone in September.” Estonia has been taking part in the Bocuse d’Or for ten years already, under the leadership of Dimitri Demjanov, an emblematic figure of Estonian gastronomy who has dedicated much effort to the contest since its creation. For the first time ever, this small nation gets to host the European selection. “This is Estonia’s possibility to enter the international gastronomy scene,” said Demjanov. “The event will bring thousands of food enthusiasts, journalists and the top specialists of gastronomy field to Tallinn. This will give Estonian chefs, food producers and restaurants a chance to showcase themselves.” According to Florent Suplisson, Estonia has been a competitive nation and showed in relatively short period of time that their cuisine has great potential. “We are happy to give Estonia the possibility to enrich the world with new flavours and chefs. This is also why we decided to give the right to organize Bocuse d’Or European final this year to Estonia,” explained Suplisson.