Red deer, sterlet sturgeon and Hungarian caviar, stars of the Bocuse d’Or Europe 2016 10-11 May 2016 Hungexpo - Budapest (Hungary)

28 january, 2016

Once again, the most prestigious of European cooking contests – and the one that has led the most winners to the final podium – will encourage its contestants to promote their culinary heritage and the gastronomic signature of their respective countries.

The schedule and kitchen number has also been announced to the contestants following a drawing of lots supervised by official bailiffs :

Meat dish

The main theme for the meat dish test is Red deer from Hungary. The contestants will be required to work with a saddle of young red deer. They will prepare a total of 14 portions, of which 10 are to be presented complete or pre-cut and recomposed on a tray, and 4 arranged on plates.

Decoration elements are authorised and the dishes will be marked in particular on the specificity and originality of the recipes as well as respect for the products.

Fish dish trial

For the fish recipe, the contestants will work with Danube Sterlet sturgeon Acipenser Rutheus (5 pieces 1 to 1.2 kg) with its caviar (30 g). The teams will prepare 14 plates composed of 50% vegetal products (fruits and vegetables). All the elements used must be edible and respect for the product will also be taken into account.

Contest schedule

Tuesday 10th May 2016

Kitch. 1 Iceland
Kitch. 2 Austria
Kitch. 3 Norway
Kitch. 4 Bulgaria
Kitch. 5 Finland
Kitch. 6 Germany
Kitch. 7 Estonia
Kitch. 8 Spain
Kitch. 9 United-Kingdom
Kitch. 10 Turkey

Wednesday 11th May 2016

Kitch. 1 Netherlands
Kitch. 2 Italy
Kitch. 3 Russia
Kitch. 4 Switzerland
Kitch. 5 Croatia
Kitch. 6 France
Kitch. 7 Belgium
Kitch. 8 Hungary
Kitch. 9 Denmark
Kitch. 10 Sweden

For more information:


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