20 countries selected and a newcomer: Bulgaria
Countries selected :Germany, Estonia, Italy, Czech Republic, Belgium, Finland, Luxembourg, United Kingdom, Bulgaria, France, Norway, Russia, Denmark, Hungary, Netherlands, Sweden, Spain, Iceland, Poland, Switzerland. A culinary reference worldwide, the Bocuse d'Or is famous for highlighting tremendous talent like no other event can. It is also a prestigious show, bringing together technical skills and creativity. A key step towards reaching the world final of the Bocuse d'Or, which will take place on 29 and 30 January 2013 in Lyon, under Sirha, the Bocuse d'Or Europe is an opportunity to discover emerging culinary trends in each of the participating countries. Dedicated to broadening the horizons of the haute'cuisine community, each edition benefits from adding new countries. In 2012, Bulgaria will participate for the first time in the European selection. Meanwhile, Luxembourg and the Czech Republic will be returning to the competition.
A prestigious jury
For its third edition, the Bocuse d'Or Europe will be presided over by Peter Goossens. Alex Atala will be Honorary President. Alex Atala is the young chef at the D.O.M. in Sao Paulo and today considered to be one of the most creative chefs. The Bocuse d'Or Europe will serve as a kind of reunion with the nation that saw him take his first steps in cooking. For he was just 18 years old when, on his arrival in Europe, he enrolled in a hotel and catering school of management in Belgium, before honing his skills alongside the Brussels chef Jean'Pierre Bruneau.
The Bocuse d'Or Europe, a major event at Brusselicious 2012
With Brusselicious, Year of Gastronomy, Brussels'Capital Region has decided to celebrate the culinary arts, in all their forms. From the product to the plate, and from chefs to food fans, 2012 will be punctuated by several unique events celebrating gastronomy. Without doubt, the Bocuse d'Or Europe will be a defining moment of Brusselicious, itself a highly original event.
Did you like this article?
Share it
