Bocuse d'Or Lyon 2013
Bocuse d´Or Estonia

Estonia earns a ticket for the final at the world's most prestigious culinary competition 11.05.2016

Chef de cuisine at Restaurant Farm, Dmitri Rooz, placed among the top 11 out of 20 contestants at the Bocuse d’ Or Europe thus securing a place for Estonia in the final. The final of the highest rated culinary competition takes place in Lyon, France in January 2017.

The Bocuse d’Or Europe took place in Budapest on May 10-11. The winner of this year’s European semi-final was the host country Hungary. Silver and bronze belong to Norway and Sweden respectively. In addition to the top three, other finalists include France, Iceland, Finland, the Netherlands, Switzerland, Belgium, Denmark and Estonia leaving well-known gastronomical countries such as Italy and Spain out of the final this time.


"Everything worked down to the smallest detail just as I had been practicing. The entire team worked as a whole. We were very lucky because before the contest we were able to get the exact vegetables, herbs and other side dishes we had been practicing with at home," Dmitri Rooz said as a first reaction after the event. "I wish to thank our fans and supporters without whom Estonia couldn't shine at such a major event. I am very happy," Rooz noted.


"Dima gave his best performance ever. Light stress only helped with the concentration. The team’s success comes down to complete dedication and discipline," Dimitri Demjanov, president of Bocuse d’Or Estonia commented on Estonia's result. "The entire team worked hard on securing Estonia a place in the final,” Demjanov said. “In addition to France and the Nordic countries new talented gastronomy countries have emerged. It is clear that everyone wants to the represented on the culinary map," he added.


Demjanov was the member of the international jury and evaluated the fish dishes. "Hungary has done an amazing job, both as a host country and as a competing team. Truly admirable,” Demjanov noted. In his view, the winning entries from the Nordic countries once again showed respect for raw ingredients, correct ways of preparing food and simple solutions.


At this competition with stringent rules during 5 and a half hours chef had to prepare two dishes. The compulsory ingredient in the fish dish was starlet, a species of sturgeon, and the meat dish had to be prepared from red deer. Rooz’s menu also included ingredients that were brought along from Estonia: free range eggs, rye flour, Estonian cider, potatoes, courgette flowers, juniper berries, wild thyme and porcini mushrooms.


The team included altogether 15 people. During the contest Rooz was assisted by a commis or junior chef, Vladislav Borovik, and coach Pavel Dyachkov. This is the fourth time Estonia makes it to the final round. Altogether 60 countries try out for the final that accepts 24 best ones. Estonia is now securely among the top of them. 


Bocuse d´Or Estonia wishes to thank all supporters and cooperation partners that include the Ministry of Rural Affairs of Estonia, European Regional Development Fund, and European Social Fund via Enterprise Estonia, Electrolux Estonia, Restaurant Farm, Varbla Fish Farm, Saare Uluk, Andre Farm, Tori Jõesuu Cider Farm, Dunker, Svensky Kaubandus, Mottra Vaviar and numerous volunteers.