A total of nineteen chefs have been selected for the 7th edition of the Bocuse d'Or Europe, which will take place in Tallinn, Estonia from 15 to 16 October at the Saku Suurhall. The top 11 finishers will qualify for the Grand Finale next year.
The postponed European final, which was due to take place in May, will offer the chosen chefs the opportunity of a lifetime. Each country's team will be called upon to cook live, under intense scrutiny, and in front of an exuberant audience, before their dishes are presented to a line-up of distinguished judges.
Each country's team will be required to perform two separate tests in precisely 5 hours and 35 minutes.
Firstly, they will create an original theme on a tray. This year's chosen ingredient highlights Estonian quail, where each team will be tasked with presenting seven complete quails served with three garnishes.
Secondly, each team will create a plated dish. This year's choice is catfish, which is mainly bred in South Estonia
After two days of tests, the 10 countries that have most impressed the judges will be selected to go on to the grand finale.