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OCTOBER 15th - 16thMarker icon

Welcome to Estonia, we feel very honoured.

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.

Little known today on the international culinary scene, Estonia has a rich gastronomy and age-old know-how. Its international ambition is strong. For its first participation in 2009, the country surprised the jury with a performance that landed it in the top of the ranking.

2020 Bocuse d’Or Europe will be held in Tallinn, Estonia on October 15th and 16th.

Bocuse d’Or Europe 2020 to be held in Tallinn in October

Due to the pandemic caused by COVID-19, the Bocuse d’Or Europe 2020 competition is postponed to the 15th and 16th of October.

The organizers send their thoughts to all the teams, the chefs and partners of the contests, as well as all the people involved in these competitions.

Tallinn, Estonia

Bocuse d’Or, the contest demonstrates once again its openness to new gastronomic nations as well as its commitment to promoting new types of cuisine around the world. Imagine a city of almost a thousand fine dining restaurants from national heritage to New Nordic cuisine.

Estonia has some of the cleanest air in the world. The level landscape is dotted by mires and bogs, fields and forests, limestone barrens and coastlines. The four distinct seasons have the greatest influence on Estonia’s culinary culture. Seasonal food is one of the key values in Estonian restaurants and homes. Everything local, fresh and pure is available within a radius of 200 kilometres. German and Russian cuisines have had the deepest influence on Estonian taste buds – after all, we have been between these two big cultures for many years. The new Estonian culinary art draws increasing inspiration from the Nordic and Scandinavian cuisines, which also put a premium on good locally sourced ingredients.

Main concept Bocuse d'Or Europe 2020 Century of Gastronomy

We combine Estonian past with its technological future. The combination of old and new is displayed through gastronomy and the places where events of Bocuse d’Or 2020 are held.

About the Bocuse d'Or

In January1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events. he imagined a true show placing the emphasis on cooking and on the chefs.

The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live in front ofan enthusiastic audience.

To tell them apart, a jury composed of the most illustrious chefs of the planet. Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks to the contest whilst promoting the culinary heritage of their country.

Photo: Lauri Laan

Norway wins Bocuse d’Or Europe 2020

After two days of intense competition on 15th and 16th of October in Tallinn, Estonia, Norway won the title of Bocuse d’Or Europe 2020.

Mrs. Kersti Kaljulaid, the President of Estonia, presented the award to Chef Christian Andre Pettersen from Norway who impressed Régis Marcon, president of the International Organising Committee, and the judges with his dedication, quality of the food and flavours. “They really understand how to work with the food,” said the President of Jury Philip Tessier. “I am really looking forward to see what they bring to Lyon.”

The winner was followed by 15 other competitors: Denmark took the second place, Sweden the third one. A total of 10 chefs qualified for the grand finale which will be held during Sirha Lyon (France) from May 29th to June 2d, 2021:

6. France – DAVY TISSOT

For this continental selection, the Bocuse d’Or was held in a new promising gastronomic destination - Estonia. The unique themes – Estonian quail and eel catfish – enriched the Bocuse d’Or world with new and interesting flavours. The chefs had quite a challenge to win over the judges with components that are yet to gain wider recognition in the culinary industry.

According to the honorary president Clare Smyth the level of chefs was remarkable. “It was incredibly close competition. There are so many really exceptional chefs and I’m glad there is such an experienced jury because it’s such a responsible job to get this right,” said Smyth.

The President of Bocuse d’Or Europe Tallinn 2020 Dimitri Demjanov thanked Paul Bocuse who started the event 30 years ago and everyone who made it possible to bring Bocuse d’Or to Estonia: “The status of Estonian chefs in the world is no longer the same and we did it at a particularly difficult time!”

“All this would not be possible without a large number of supporters (including Enterprise Estonia and the City of Tallinn), like-minded people and enthusiasts, GL events and the Bocuse d’Or community. Thank you to everyone who contributed to the competition, despite the limited resources as well as the dangers of the pandemic,” said Demjanov.