One of the most compelling competitions in the culinary calendar returns on 23 and 24 March when Bocuse d'Or Europe comes to Budapest, Hungary. In this qualifying round, 18 candidates will compete in two rounds over two days, for just 10 places, at the grand final in Lyon on 23 and 24 March 2023.
This year's competitive cook off centres on traditional Hungarian produce, with chef teams challenged to showcase potatoes, venison and duck liver for themes on both a plate and on a platter, for which they'll have just over five and a half hours to prepare.
Here's the running order of the countries:
Day one (23 March 2022)
Poland, Estonia, Ukraine, Denmark, France, Slovakia, Switzerland, Iceland, Belgium.
Day two (24 March 2022)
Finland, Spain, Hungary, The Netherlands, UK, Latvia, Norway, Turkey, Sweden.
Theme on a plate
Each team will have to prepare a vegetarian dish based on potatoes, a key ingredient of Hungarian cuisine, which will be served hot to the 14 members of the jury.
Theme a platter
Chef candidates will create a recipe based on a saddle and leg of venison, one duck liver and three garnishes, with one based on sour cream and cottage cheese.
As the chef teams practice for their big moment, here's a reminder of the 2020 European qualifier, when Norway won: