In March of this year, the Latvian national team, which consists of the country's leading chefs, will go to Marseille (France) to represent Latvia in the European selection of the prestigious international competition "Bocuse d'Or Europe 2026" - the country has been participating in the Bocuse d'Or competition since 2019 and is competing in the European stage for the fourth time in a row. "Bocuse d'Or" is considered the most authoritative haute gastronomy competition in the world and is often referred to as the "culinary Olympics". Participation in the European selection confirms the team's professional level and is an important step in promoting the recognition of national gastronomy in the international environment.
From March 15 to 16 in Marseille, 20 national teams from different European countries will fight for the right to enter the world finals of the competition, and this year, for the first time in the history of the European selection, all three Baltic countries will compete on the same stage. During the two days of the competition, the teams will demonstrate the highest level of craftsmanship, innovative approach, perfect technique and the ability to work under conditions of maximum professional tension. Latvia will be represented by the candidate Dinārs Zvidriņš, chef of the restaurant "Entresol", two-time participant of "Bocuse d'Or Europe" and member of the jury of the "Bocuse d'Or" world final in Lyon in 2025.
"Representing Latvia in the Bocuse d'Or Europe competition is both a pleasure and a responsibility. Each competition is different from the previous one: different tasks, a high level of competition, its own dynamics. The preparation lasts for months. It is especially valuable to see new people in the team - it is a sign that the professional environment is developing", says Dinārs, a candidate for "Bocuse d'Or Europe 2026".
The delegation will also include coach Nils Gēvele, the chef of the "Ferma" restaurant and the first Latvian who participated in the "Bocuse d'Or" world final in Lyon in 2025. Artūrs Arnicāns, president of the "Cooks' Club" association, will serve on the jury, while Fyodors Nekazakovs will be the assistant cook. Svetlana Riškova, president of the "Bocuse d'Or Latvia" Academy, will also go to Marseille.
At the European stage of "Bocuse d'Or Europe 2026", the team will have to complete the competition program in five hours and 35 minutes, strictly observing the rules and technical requirements of the competition. In the first task, you have to prepare 14 identical portions of sea rooster. The recipe must include the addition of turkey peas and purple mini artichokes, as well as a sauce based on sea urchin. Not only the taste balance and presentation aesthetics are evaluated, but also the precision of execution, product processing technique and harmony of textures.
The presentation of the work is of particular importance in this task. A special tray is made for the fish dish, strictly respecting the dimensions and technical parameters specified in the "Bocuse d'Or" regulations. Its visual design should reflect both the theme of the task and the national identity of the member state. This practice is a unique feature of the Bocuse d'Or, as in no other gastronomy competition in the world is the creation of an individual competition tray a mandatory element of the task.
In the second task, participants have to present 14 individual portions combining cuttlefish and Camargue bull fillet. The dish should be complemented with seasonal vegetables and an emulsion based on garlic and olive oil, and should include an ingredient that reflects the team's national identity. Such an element is intended to highlight the culinary heritage of the country and to give the author's interpretation to the given topic.
This year there will be a new test - a demonstration stage on stage in front of the jury. Two hours and 10 minutes after the start of the competition, the candidate will make a Provencal aioli-style emulsion by hand in 10 minutes, demonstrating classical technique, confidence and the ability to work under the close scrutiny of experts and the public.
"Participation in the Bocuse d'Or gives chefs the opportunity to get to know the current global gastronomy trends and technological solutions, as well as to exchange experience with leading chefs from other countries", comments Artūrs Arnicāns, a member of the Latvian "Bocuse d'Or" jury and president of the "Cooks Club".
The support of the Latvian Investment and Development Agency (LIAA) has been an essential factor in the team's growth and raising its professional level. The opportunity to fully prepare for the competition, ensuring technical and organizational standards in accordance with international requirements, directly affects the final result. The team expresses its sincere gratitude to the agency for its trust and support.
The European stage will be a decisive step towards the Bocuse d'Or world final in Lyon. Taking into account the experience of the candidate and the coaching team, as well as the systematic preparation, Latvia has reasonable expectations for a worthy result in Marseille.
A group of supporters from Latvia, including industry representatives and well-known chefs, will also go to the competition in Marseille. Support in the stands is not only a moral strength for the team, but also a part of the overall image of the country in the international arena. Anyone who wants to personally support the team can become part of the supporters group.