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Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTENTS

4

Foreword

5

The contest

6

Contest Schedule

17

Official products

18 19

Jury

20

The Selection Process

21

Contestants

22

Previous winners : Bocuse d’Or Europe

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Previous winners : Final

24 25

Countries participation

26

Events organized by GL events

Marking Criteria

Technical information

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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EDITO

Bocuse d’Or - the ultimate competition in the world of gastronomy was always associated with sophistication, precision and creativity and it is not a coincidence. This friendly battle between the best chefs in the world leads us way beyond the process of making meals – it challenges the final frontiers of human senses by every time creating something that worthy to be called a piece of art. In Hungary, about 10 years ago we started to talk about a phenomenon we like to call our ‘gastronomical revolution’. It symbolized the process where the once famous and refined Hungarian cuisine, after a long period of deterioration, finally reinvented itself and emerged from its ashes more intensely and colorfully than ever before. It took a long time to create a stable foundation on which we can build our future. The Hungarian gastronomical revolution has set the sublime aim to rephrase the once world-famous Hungarian gastronomy and hospitality. This change needed enormous organizational work. Those who are the best of this profession, chefs, restaurateurs, winemakers, patissiers, have joint their forces to reinvent the Hungarian cuisine. Without this collective will, we could not have managed to get – already twice- to the World final of the Bocuse d’Or. The previous years were spent in the spirit of the Bocuse d’Or contest. I have always took part in the Hungarian Bocuse d’Or Academy’s work with enthusiasm, whether I was excited about the Lyon final as a coach, or as jury member. However now, it is the time of another real challenge: to host the Bocuse d’Or Europe 2016 in Budapest. This opportunity is a great motivation for all of us. We are well-prepared and looking forward to this nice and flattering challenge. We would like to show where we have got; set the young generation a good example and provide wonderful culinary adventures and new flavours in Europe’s miraculous scenery. As the bridges above the Danube, an enchanting view of Budapest, the universal culinary art binds people in a similar way, overarching borders, it links new lands, new people and new ingredients up to this circulation. Welcome to Budapest ! Zoltan Hamvas, President of the Hungarian Bocuse d’Or Academy

HUNGARY, A GASTRONOMIC NATION Famous all over the world as the country of goulash, Hungary is progressively imposing its mark on the international gastronomic scene. New spices, reinvented traditional recipes, fusion-cuisine, etc. contribute to help the young generation of Hungarian Chefs stand out and promote Magyar gastronomy. For Hungary’s first participation in the final of the Bocuse d’Or in 2013, Chef Tamás Széll achieved 10th place, and in 2015 Gábor Molnár finished in 13th position. The Bocuse d’Or Europe is a formidable opportunity for the country to highlight its generous gastronomy and quality products as well as its unique cultural heritage boasting Central European and Eastern influences (Turkey and Balkans). The event arouses much enthusiasm including beyond the city of Budapest and has the support of the Hungarian nation as a whole, a country that is keen to promote its culinary assets.

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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THE CONTEST

On the way to a myth ! The Bocuse d’Or Europe is more than an essential stage on the way to the grand final of the Bocuse d’Or in Lyon in 2017. It is the place where keen and enthusiastic professional European chefs get together for a contest that is unique in the world. This year in Budapest, 20 chefs supported by thousands of fans will demonstrate their very best talent. These 20 contestants are well-prepared long-distance runners. Assisted by a loyal commis and an implacable coach, each of them successfully passed the hurdles of their respective national selection rounds. They represent their country, their culture and a culinary tradition. This is what they embody and what they will draw upon during the 5 hours and 35 minutes of the final selection event. Working facing the public in their well outfitted individual contest kitchens they leave nothing to chance. The movements have been rehearsed endlessly to become fluid, sequenced with precision timing they bring to life Danube River sturgeon with its caviar. This is the first dish, presented on a plate to remain close to the real-life service of a restaurant. It is also the free theme of the event. As soon as it has been presented for tasting before the jury composed of 20 legendary chefs, the plate is followed by the large tray that hold the piece de resistance of the event, the imposed test based on Red Deer from Hungary. This artistic and sculptural creation illustrates the chefs’ very best skills. In front of the enthusiastic supporters, after two days of intense competition, only 11 contestants will be qualified for participation in the grand final to be held as part of Sirha Lyon 2017. 11 chefs who still have a chance of winning the ultimate title: the Bocuse d’Or. On their way toward a myth!

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTEST SCHEDULE

Tasting Timetable Tuesday, 10th May 2016

Wednesday, 11 May 2016

Box N°

Country

Beginning

Fish

Meat

Box N°

Country

Beginning

Fish

Meat

Box 1 Box 2 Box 3 Box 4 Box 5 Box 6 Box 7 Box 8 Box 9 Box 10

Iceland Austria Norway Bulgaria Finland Germany Estonia Spain United Kingdom Turkey

08:30 08:40 08:50 09:00 09:10 09:20 09:30 09:40 09:50 10:00

13:30 13:40 13:50 14:00 14:10 14:20 14:30 14:40 14:50 15:00

14:05 14:15 14:25 14:35 14:45 14:55 15:05 15:15 15:25 15:35

Box 1 Box 2 Box 3 Box 4 Box 5 Box 6 Box 7 Box 8 Box 9 Box 10

Netherlands Italy Russia Switzerland Croatia France Belgium Hungary Denmark Sweden

08:30 08:40 08:50 09:00 09:10 09:20 09:30 09:40 09:50 10:00

13:30 13:40 13:50 14:00 14:10 14:20 14:30 14:40 14:50 15:00

14:05 14:15 14:25 14:35 14:45 14:55 15:05 15:15 15:25 15:35

Award ceremony: 11 May, at 6.00 pm, on the contest area

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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OFFICIAL PRODUCTS

‘There’s no good cooking without good products’ is one of Paul Bocuse’s famous statements. Therefore, there’s no Bocuse d’Or without excellent ingredients. Here they pay tribute to the country hosting the European selection event: Hungary, boasting a rich terroir and unique tradition. In the open contest kitchens facing the public the 20 contestants assisted by the commis will have 5.35 hours to prepare a meat dish and a fish recipe.

FISH

MEAT

For the fish test the contestants will prepare sturgeon – Danube River Sterlet Acipenser Rutheus - (5 pieces between 1 and 1.2 kg) with caviar (30 g). The Tasting Jury will pay particular attention to the highlighting of the products. The objective will be to create 14 plates composed for 50 % of vegetal products (fruits and vegetables exclusively source from the Metro market). This is a decisive requirement that will affect marking by the tasting Jury. The teams will also have to face an additional challenge that consists in using a mystery ingredient that they will discover only on the eve of the contest.

The main product for this test Young Red Deer from Hungary. The contestants will work with the haunch and saddle. They will have to prepare 14 portions, including 10 that will be presented whole or pre-cut and recomposed on a tray, and 4 portions on a plate. Decoration elements are allowed, and the dishes will be judged based on the specificity and originality of the recipes, as well as on respect of the products. This test also encourages participants to express the cultural heritage of their respective countries. The traditions must be translated in the taste, presentation, cooking method and/or the use of specific herbs and spices. This aspect will be taken into account by the Tasting Jury when awarding the final mark

An Official plate designed for the contest Once again in the 2016/2017 competition, Villeroy & Boch is an active partner and is providing the official competition plate, which this time comes from the new Artesano Professionale collection. The Impressively designed plate offers the chefs plenty of space for the sophisticated presentation of their creations thanks to the size and simple, but surprising design. The flatware from the Villeroy&Boch series Oscar and the glasses from the Purismo series complete the table setting.

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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JURY Tasting Jury The judges sitting on the Tasting Jury have the task of marking the contestants on criteria such as presentation, taste, cooking, respect of the products, and originality of the dishes. It is composed as follows : • Rudolf Obauer, Restaurant-Hotel Obauer, Werfen - Austria President of the Contest, Zoltán Hamvas

• Peter Goosens, Hof Van Cleve, 3*, Kruishoutem - Belgium • Andre Tokev, Restaurant Andre, Sofia - Bulgaria • Damir Crleni, Hotel Turist, 3*, Varazdin - Croatia • Francis Cardenau, Umami Le Sommelier, TBD - Denmark • Dimitri Demjanov, Restaurant Gloria/Culinary - Estonia • Pekka Terävä, Restaurant Olo, 1*, Helsinki - Finland • François Adamski, Executive Chef at L’Imaginaire, Terrasson - France • Patrick Jaros, Foodlook Studio GbmH, Köln - Germany • Szabina Szullo, Executive Chef at l’Onyx*, Budapest - Hungary

President of Honor, Rasmus Kofoed

• Sturla Birgirsson, Borg Restaurarn, Reykjavík - Iceland • Giancarlo Perbellini, Casa Perbellini, Verona - Italy • Jonnie Boer, De Librije, 3*, Zwolle - Netherlands • Lars-Erik Underthun, Feinschmecker, Oslo - Norway • Sergey Eroshenko, Chestnaya Kuhnya Restaurant, Moscow - Russia • Adolfo Munoz, Restaurante Adolfo,Toledo - Spain • Henrik Norström, Lux Dag för Dag, Stockholm - Sweden • Armin Fuchs, Professional School of Bienne - Switzerland • Rudolf G.P.M Van Nunen, Rudolf Restaurant, Istanbul -Turkey

President of Jury, Serge Vieira

• Brian Turner, Bognor Regis, 1*,West Sussex - United-Kingdom

La conciergerie by Bragard Premium service reserved to Chefs participating to the Contest. The brand know-how in the service of Chefs: Alteration, adjusting, ironing of jackets, chef’s hats and aprons. For the Chefs comfort !

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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MARKING

Two Juries, 6 criteria Two separate juries intervene in the overall marking. The ‘Kitchen Jury’ controls the contestants’ work during the tests. The ‘Tasting Jury’ focuses on the final tasting phases at the table. The Kitchen Jury awards 20 points based on two criteria: A first mark out of 10 points for hygiene and methodology, with another 10 points reserved for optimisation of waste. The Tasting Jury - composed of the presidents of the participating teams- awards marks out of a total of 80 points. 40 points are for the final taste, 20 points for the presentation, and 10 points for respect of the products. For the Meat dish, 10 points highlight the originality of the recipe. For the Fish dish, 10 points are awarded for the use of a mystery ingredient that will be revealed on the eve of the contest. FISH

MEAT

CRITERIA

POINTS AWARDED

CRITERIA

TASTING JURY

POINTS AWARDED

TASTING JURY

Taste and cooking Presentation Respect of products Mystery ingredient

40 20 10 10

Total Tasting Jury

80

Taste and cooking Presentation Respect of products

Originality Total Tasting Jury

KITCHEN JURY

40 20 10 10 80

KITCHEN JURY

Hygiene / Method

10

Hygiene / Method

10

Waste management

10

Waste management

10

Total Kitchen Jury

20

Total Kitchen Jury

20

TOTAL

100

TOTAL

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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SELECTION

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS

A total of 20 contestants will be competing for a place in the grand final of the Bocuse d’Or in Lyon. 20 promising chefs who dream of leaving their mark among the top chefs in European gastronomy on May 10th and 11th in Budapest : PAYS

Austria Belgium Bulgaria Croatia Denmark Estonia Finland France Germany Hungary Iceland Italy Netherlands Norway Russia Sweden Switzerland Spain Turkey United Kingdom

CANDIDAT

Kevin MICHELI Peter AESAERT Antonio IVANOV Tomislav KARAMARKO Morten FALK Dmitri ROOZ Eero VOTTONEN Laurent LEMAL Marvin BÖHM Tamás SZÉLL Viktor Örn ANDRÉSSON Sarà Marco ACQUAROLI Jan SMINK Christopher William DAVIDSEN Arthur OVCHINNIKOV Alexander SJÖGREN Filipe FONSECA PINHEIRO Juan Manuel SALGADO Mutlu ŞEVKET YILMAZ Anthony WRIGHT

ETABLISSEMENT

Einstein St.Gallen - Hotel Congress Spa, St Gallen Belgocatering, Alost Restaurant Pure, Sofia FMTG Group Borik d.d., Falkensteiner Kadeau*, Aakirkeby Restaurant Farm,Tallinn Restaurant Olo*, Helsinki Domaine Riberach*, Bélesta Restaurant Aqua***, Wolfsburg Onyx*, Budapest Grillid / Radisson SAS, Reykjavik Four Seasons Hotel des Bergues, Geneva Librije***, Zwolle Søstrene Karlsen, Trondheim Restaurant Enzo, Tallinn Freelance Restaurant Hôtel de Ville***, Crissier La Plassohla, Barcelona Seasons Restaurant, Istanbul L’Atrium, Birmingham

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CONTESTANTS Austria Kevin Micheli 25 President Rudolf Obauer Coach Thomas Dorfer Commis Paul Berberich

IDENTITY CARD Position : Pastry Chef at Einstein St.Gallen, Switzerland www.einstein.ch National selection event : 29 February 2016 Noteworthy : “Cooking” Gold medal at the WorldSkills championships 2013 in Leipzig Experiences : Restaurant Guth (Lauterach), Le Val d’Or (Guldental)

Belgium Peter Aesaert 43 President Peter Goosens Coach Jo Nelissen Commis Michelle Boone

IDENTITY CARD Position : Chef at Belgocatering, Alost www.belgocatering.be/fr National selection event : 15 November 2015 Noteworthy : Second participation to Bocuse d’Or contest. The first one was in Stockholm, in 2014. Experiences : Chef at restaurant Kastell Viteux (De Pinte), Sous-chef at restaurant Laurierblad (Berlare)

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS Bulgaria Antonio Ivanov 22 President Andre Tokev Coach Dimo Dimov Commis Simeon Nikolov

IDENTITY CARD Position : Restaurant Pure, Sofia http://purebg.com/en/ National selection event : 11 & 12 November 2015 Noteworthy : Silver medal at the Culinary Cup Bulgaria championships in 2012 Experience : Sous-chef at Restaurant Lazy (Sofia)

Croatia Tomislav Karamarko 36 President Damir Crleni

IDENTITY CARD Position : Chef for the FMTG group Borik d.d., Falkensteiner www.falkensteiner.com/en/hotel/borik/the-hotel/cuisine National selection event : 12 November 2015

Coach Marinko Juresic

Noteworthy : World Culinary Cup 2014 Luxembourg – one silver medal and one bronze medal

Commis Klaudio Mrkic

Experiences : Falkensteiner MichaelerTourism Group (City of Zadar), U.O.“Stomorica“ (City of Zadar)

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS Denmark Morten Falk 28 President Francis Cardenau Coach Jeppe Foldager Commis Emil Rodam

IDENTITY CARD Position : Chef at Kadeau*, Aakirkeby www.kadeau.dk National selection event : 24 February 2015 Noteworthy : Chef of the year 2014 in Denmark Experiences : Chef at Fat Duck (Bray, England), Chef at Noma (Copenhague) and at Svinkløv Seaside hotel (Fjerritslev)

Estonia Dmitri Rooz 41 President Dimitri Demjanov Coach Pavel Djatskov Commis Vladislav Borovik

IDENTITY CARD Position : Chef at restaurant Farm, Tallinn http://restaurant.farm/ National selection event : 28-30 October 2015 Noteworthy : Executive Chef at Rukis Bakery, Executive Chef at Art-Show-Restaurant Balagan City Experiences : Second participation to Bocuse d’Or Europe. The first time was in Geneva, in 2010

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS Finland Eero Vottonen 32 President Pekka Terävä Coach Matti Jamsen Commis Mikka Manninen

IDENTITY CARD Position : Sous Chef, Restaurant Olo*, Helsinki http://olo-ravintola.fi/en/ National selection event : 28 March 2015 Noteworthy : Bronze medal at the Global Chef Challenge 2015 Experiences : Chef at G.W. Sundmans & Sundmans Krog, Chef at restaurant Sasso

France Laurent Lemal 35 President François Adamski Coach Franck Putelat Commis Léa Fageol

IDENTITY CARD Position : Executive Chef Domaine de Riberach*, Bélesta www.riberach.com National selection event : 21 & 22 September 2015 Noteworthy : Earns his first Michelin star in 2014 – Finalist of « Un des Meilleurs Ouvriers de France » contest in 2015 Experiences : Chef at Villa Morelia (Jausiers), Chef at Blanc le Bistro (Toulon), Sous-Chef at l’Hostellerie de l’Abbaye de la Celle

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS Germany Marvin Böhm 24 President Patrick Jaros Coach Nils Henkel Commis Hanna Karthaus

IDENTITY CARD Position : Sous-Chef at Aqua*** Restaurant, Wolfsburg www.restaurant-aqua.com National selection event : 22 February 2016 Noteworthy : Young Wild at Junger Wilder contest 2013 Experiences : Schwarzwaldstube Restaurant (Tonbach), The Ritz-Carlton, Wolfsburg

Hungary Tamás Széll 34 President Szabina Szullo Coach Frigyes Vomberg Commis Kevin Szabo

IDENTITY CARD Position : Chef at Onyx*, Budapest www.onyxrestaurant.hu National selection event : 18 February 2016 Noteworthy : Earns his first Michelin star in 2011, First Hungarian chef to be qualified for Bocuse d’Or Grand Finale, in 2013 Experiences : Chef de partie at Kempinski Hotel Corvinus, (Budapest), Sous-chef at Gerbeaud House (Budapest)

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS Iceland Viktor Örn Andrésson 32 President Sturla Birgirsson Coach Sigurður Helgasson Commis Hinrik Larusson

IDENTITY CARD Position : Chef at Grillid restaurant / Radisson SAS, Reykjavik - www.grillid.is National selection event : 8 October 2015 Noteworthy : Nordic Chef of the Year in 2014 Experiences : Chef at Domo (Reykjavík), Chef at Þverá High class Salmon River (Thverá), Chef at Blue lagoon (Grindavík)

Italy Sarà Marco Acquaroli 30 President Giancarlo Perbellini Coach Fabio Tacchella Commis Marco Leandri

IDENTITY CARD Position : Sous-Chef at Four Seasons Hotel des Bergues, Geneva - www.fourseasons.com/geneva/ National selection event : 31 January & 1rst February Noteworthy : He needs interaction with the client when he is cooking Experiences : Commis at Miramonti l’Altro restaurant**, Chef de Partie at Volto**, Chef de Partie at Il Lago

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS Netherlands Jan Smink 27 President Jonnie Boer Coach Lars Aukema Commis Sander Verhaaf

IDENTITY CARD Position : Chef at Librije***, Zwolle www.librije.com National selection event : 21 September 2015 Noteworthy : Third participation to Bocuse d’Or Europe (candidate in 2014 and commis in 2010) Experiences : Chef de partie at restaurant De Heeren, Sous-chef at restaurant Lauswolt, Chef at restaurant ‘Kwartier Noord’ (Katlijk)

Norway Christopher William Davidsen 32 President Giancarlo Perbellini Coach Gunnar Hvarnes Commis Havard Werkland

IDENTITY CARD Position : Chef at SØSTRENE KARLSEN, Trondheim www.sostrenekarlsen.no National selection event : 12 October 2015 Noteworthy : Gold medal at the Green Cooking contest in 2011 Experiences : Chef at Matbaren Renaa (Trondheim June), Chef at Food Story (Stavanger)

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS Russia Arthur Ovchinnikov 44 President Sergey Eroshenko Coach Dmitri Haljukov Commis Artjom Skvortsov

IDENTITY CARD Position : Chef at café-restaurant Enzo, Tallinn http://en.grillid.is/ National selection event : 12&13 June 2015 Noteworthy : Gold medal at the Estonian Championships in 2009 Experiences : Chef at Frens Catering (Tallinn), Chef at La Boheme (Vihula Manor, Estonie), Chef at CaféRestaurant Le Bonaparte (Tallinn)

Sweden Alexander Sjögren 35 President Henrik Norström Coach Jonas Lundgren Commis Hampus Risberg

IDENTITY CARD Position : Freelance National selection event : 22 July 2015 Noteworthy : Second participation to Bocuse d’Or Experiences : Chef at restaurant Vendel (Malmo)

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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CONTESTANTS Switzerland Filipe Fonseca Pinheiro 26 President Armin Fuchs

IDENTITY CARD Position : Chef de Partie at restaurant L’Hôtel de Ville, Crissier- www.restaurantcrissier.com/fr National selection event : 25 January 2016 Sirha Geneva - Palexpo, Switzerland

Coach Jean-Michel Martin Commis Nikola Marijanovic

Noteworthy : Cusinier d’Or in 2015 Experiences : La Maison Troisgros (Roanne), restaurant Ô Flaveurs (Douvaine).

Spain Juan Manuel Salgado 25 President Adolfo Muñoz Coach José Manuel Miguel Commis Manuel Pavón

© Pedro Klak

IDENTITY CARD Position : Chef at Restaurant La Plassohla, Barcelona www.ohlahotel.com/en/#/gastronomia/la-plassohla/ National selection event : 27 & 28 November 2015 Noteworthy : Finalist of Chef of the Year 2016 in Spain Experiences : Chef at Restaurant Dos Cielos**(Barcelona), Chef de partie at restaurant Dani García **(Marbella)

© Pedro Klak

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CONTESTANTS Turkey Mutlu Şevket Yilmaz 27 President Rudol G.P.M Van Nunen

IDENTITY CARD Position : Chef and Owner of Seasons Restaurant, Istanbul National selection event : 27 November 2015

Coach Gürcan Gulmez Commis Muhammed Kürşad Ogulganmis

Noteworthy : Chef of the Year 2011 in Turkey Experiences : Chef at Oğuzhan Construction (Istanbul), Sushi Chef at Redtower Brewery Restaurant (Istanbul), Sous-chef at Hillside Su hotel (Istanbul)

United-Kingdom Anthony Wright 53 President Brian Turner Coach Nick Vadis Commis Jack Gameson

IDENTITY CARD Position : Chef at l‘Atrium, Birmingham www.ucb.ac.uk/restaurants/the-atrium.aspx National selection event : 11 November 2015 Noteworthy : Bronze medal at the Junior Master Chef of the World contest Experiences : Pastry Chef at Chez Nico (London), Chef at Mallory Court Hotel (Leamington), Chef de Partie at La Tante Claire (London)

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PREVIOUS WINNERS Previous winners Palmarès Bocuse d’Or Europe (2008 - 2014)

Tommy Myllymaki / Sweden

Gold -2014

Silver - 2014 Kenneth Hansen / Denmark

Bronze - 2014 Orjan Johannessen / Norway

Gold -2012 Orjan Johannessen / Norway

Silver - 2012 Adam Dahlberg / Sweden

Bronze - 2012 Jeppe Foldager / Denmark

Gold - 2010 Rasmus Kofoed / Denmark

Silver - 2010 Gunnar Hvarnes / Norway

Bronze - 2010 Jérôme Jaegle / France

Gold - 2008 Geir Skeie / Norway

Silver - 2008 Jasper Kure / Denmark

Bronze - 2008 Jonas Lundgren / Sweden

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

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PREVIOUS WINNERS : FINAL 2015 1. Orjan Johannessen - Norway 2. Philip Tessier - United-States 3. Tommy Myllymaki - Sweden 2013

1999

1. Thibaut Ruggeri - France 2. Jeppe Foldager - Denmark 3. Noriyuki Hamada - Japan

1. Terje Ness - Norway 2. Yannick Alleno - France 3. Ferdy Debecker – Belgium

2011

1997

1. Rasmus Kofoed - Denmark 2. Tommy Myllymäki - Sweden 3. Gunnar Hvarnes - Norway

1. Mathias Dahlgren – Sweden 2. Roland Debuyst - Belgium 3. Odd Ivar Solvold – Norway

2009

1995

1. Geir Skeie - Norway 2. Jonas Lundgren - Sweden 3. Philippe Mille – France

1. Régis Marcon - France 2. Melker Andersson - Sweden 3. Patrik Jaros – Germany

2007

1993

1. Fabrice Desvignes - France 2. Rasmus Kofoed - Denmark 3. Franck Giovaninni – Switzerland

1. Bent Stiansen - Norway 2. Jens Peter Kolbeck - Denmark 3. Guy Van Cauteren – Belgium

2005

1991

1. Serge Vieira - France 2. Tom Viktor Gausdal - Norway 3. Rasmus Kofoed – Denmark

1. Michel Roth - France 2. Lars Erik Underthun - Norway 3. Gert Jan Raven – Netherlands

2003

1989

1. Charles Tjessem - Norway 2. Franck Putelat - France 3. Claus Weitbrecht – Germany

1. Léa Linster - Luxemburg 2. Pierre Paulus - Belgium 3. William Wai – Singapore

2001

1987

1. François Adamski - France 2. Henrik Norström - Sweden 3. Hakon Mar Örvarsson – Iceland

1. Jacky Fréon - France 2. Michel Addons - Belgium 3. Hans Hass - Germany

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PARTICIPATIONS

Since the creation of the contest in 2008, 25 European countries take part in the Bocuse d’Or Europe on a regular basis: COUNTRIES Austria Belgium Bulgaria Croatia Czech Republic Denmark Estonia Finland France Germany Hungary Iceland Italy Luxemburg Malta Norway Netherlands Poland Russia Slovakia Spain Sweden Switzerland Turkey United Kingdom

2008

2010

•

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2012

2014

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• • •

• • •

• • •

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•

•

•

Bocuse d’Or Europe - 10 & 11 May 2016 - Budapest, Hungary

• • • • •

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PRACTICAL INFORMATION Director of the GL events Exhibitions Food Division - Director of Sirha Marie-Odile FONDEUR Director of gastronomic events Florent SUPLISSON [email protected] Project Leader Amandine SAVI [email protected] - +33 (0)4 78 176 294 Project Leader Stanislas BARADUC [email protected] - +33 (0)4 78 176 274 Project Leader Assistant Thomas DI RIENZO [email protected] - +33 (0)4 78 176 297 Sponsoring Marie MONTABONEL [email protected] - +33 (0)4 78 176 284

www.bocusedor.com/selection-europe-2016 #Bocusedoreurope

Watch the Bocuse d’Or Europe 2016 live on : http://www.bocusedor.com/en Photo Credits : Le Fotographe Bocuse d’Or Europe 2016 photos are online on : https://joomeo.com/glexfoodservice/index.php Username : pressebocusedoreurope2016 / Password : bocusedoreurope2016

Press Contact : AB3C 34, rue de l’Arcade - 75008 - Paris Jean-Patrick BLIN / Bourlaye CISSÉ +33 (0)1 53 30 74 01 / +33 (0)1 53 30 74 32 [email protected] / [email protected]

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GL EVENTS

GL EVENTS EXHIBITIONS FOOD SERVICE DIVISION Managed by Marie-Odile Fondeur, the Food Service Division boasts impressive expertise in the organization of trade fairs and events addressing all types of catering. The most emblematic being the Sirha -the world’s rallying point for the catering and hotel industries- and the prestigious Bocuse d’Or and Coupe du Monde de la Pâtisserie, which finals are held every two years during the Sirha in Lyon.

The next events that will be organized by the Food Service Division of GL events Exhibitions will be: • Omnivore, Moscow, 13 - 17 April 2016 • Bocuse d’Or Asia, Singapore, 14 - 15 April 2016 • Sirha Budapest, 9 – 11 May 2016 featuring the Bocuse d’Or Europe • Omnivore, Shanghai, 16-19 June 2016 • Omnivore Montréal, 16-19 September 2016 • Sirha Rio, 4-6 October 2016, featuring Coupe du Monde de la Pâtisserie regional selection and Bocuse d’Or regional selection • Omnivore, London, 20-24 October 2016 • Sirha Istanbul, 24-26 November 2016, featuring Coupe du Monde de la Pâtisserie regional selection and Bocuse d’Or regional selection • Omnivore, Istanbul, 24-26 November 2016 The next edition of Sirha Lyon will be from 21 to 25 january 2017 at Eurexpo, Lyon (France). For more informations : www.sirha.com

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