Last Sunday, March 15, the Latvian national team of chefs, consisting of the country's leading chefs, performed in Marseille (France), representing Latvia in the European selection of the prestigious international competition "Bocuse d'Or Europe 2026". Latvia took the honorable 11th place.
The "Bocuse d'Or" is considered one of the most authoritative competitions in high-level gastronomy in the world and is often referred to as the "Culinary Olympics". Participation in the European selection for the team is a proof of professional level and an important step in promoting the recognition of Latvian gastronomy in the international environment.
"This is not my first participation in the "Bocuse d'Or" competition, and every time it reveals itself anew. The tasks change, the level of competition is still very high, and the atmosphere of the competition is always very intense. After a few hours on the competition field, there are months of preparation work and the investment of the entire team. It is especially nice to see new participants alongside, which is a sign that the professional chef community continues to grow and develop," shared the "Bocuse d'Or Europe 2026" candidate Dinars Zvidrins.
The delegation also included coach Nils Gēvele, the first Latvian who participated in the "Bocuse d'Or" world final in Lyon�� in 2025. Artūrs Arnicāns, president of the "Cooks Club" association, became a member of the jury, while Fyodors Nekazakovs competed as an assistant cook. The president of "Bocuse d'Or Latvia" Academy Svetlana Riškova also went to Marseille.
"In the Bocuse d'Or competition, mandatory products are always defined, and one of the main tasks of the team is to present them at the highest possible level. This year, among the ingredients were, for example, sea urchin and cuttlefish, which chefs in Latvia do not always work with in daily restaurant practice, so it was important for us to find a way to expressively highlight the main product and create a harmonious food composition around it. At the same time, the team tried to emphasize the gastronomic identity of Latvia by using ingredients characteristic of our cuisine - horseradish root, dill and "Participation in such a competition allows you to compare the level of Latvian cuisine with the world scale, to exchange experience with chefs from different countries and to continue developing the "Bocuse d'Or" movement in Latvia," commented team coach Nils Ģevele.
"Our task is not only to present Latvian cuisine, but also to introduce Latvia's gastronomic destinations to Europe and the world. This year, the symbol of our team became Kuldīga - a city with a unique waterfall and expressive historical architecture, which inspired the concept of our performance. As a visual metaphor, we created a team business card: on it we compare ourselves to fish, which, like the fish in the Kuldīga waterfall, swim upstream. This image reflects our team spirit, perseverance and the desire to move forward together, overcoming any obstacles. Based on this idea, the team logo "Go Upstream" was developed, as well as a special serving tray symbolizing the flow and power of water. This movement energy and nature became a source of our motivation and inspiration for participation in the competition, said Svetlana Riškova, president of the "Bocuse d'Or Latvia" Academy.
Twenty national teams from different European countries took part in the European selection of "Bocuse d'Or Europe 2026" in Marseille. For the first time in the history of the European selection, all three Baltic countries - Latvia, Lithuania and Estonia - competed on the same stage. During the two days of the competition, the teams demonstrated a high level of craftsmanship, technical precision and the ability to work under professional pressure. According to the results of the competition, the Latvian team took 11th place. The team lacked only one place to enter the finals, which will be held next year in Lyon (France). Lithuania took 12th place and Estonia took 20th place. The podium was made up of Denmark (1st place), Norway (2nd place) and Italy (3rd place). In addition to the main awards, several special awards were also given. Sweden received the Theme on Platter award, Finland received the Best Mediterranean Theme award, while the assistant chef of the Norwegian team was awarded the title of Best Commis Chef.
In the "Bocuse d'Or Europe 2026" European selection, the team had to complete the competition program in 5 hours and 35 minutes, strictly following the rules and technical requirements of the competition. The first task required the preparation of fourteen identical dishes from sea-cock. The recipe had to include side dishes of turkey peas and purple mini artichokes, as well as a sauce based on sea urchin. In the evaluation, the jury took into account the balance of taste, the aesthetics of the food presentation, the accuracy of the execution and the work technique.
Food presentation played an important role in this task. For the fish dish, the teams prepared a special tray that was made according to the requirements of the Bocuse d'Or. Its design had to reflect the theme of the task and the country's national identity. Such an element is one of the most characteristic features of the competition and emphasizes the great importance given to visual presentation.
In the second task, the participants presented fourteen dishes combining cuttlefish and Camargue bull fillet. The composition was complemented by seasonal vegetables and an emulsion based on garlic and olive oil. The dish also had to include an element that reflects the country's culinary identity and the author's interpretation of the competition theme.
This year, the competition program also included a new test - a stage demonstration stage in front of the jury. After 2 hours and 10 minutes since the start of the competition, the candidate had to make an emulsion in the style of Provençal aioli by hand in ten minutes, demonstrating classical technique, confidence and the ability to work in the spotlight of the jury and the audience.
"The level of European teams in the "Bocuse d'Or" competition is still very high, and participation in such a competition is a serious, professional challenge for any cook," said Artūrs Arnicāns, a member of the "Bocuse d'Or" jury from Latvia and the president of the association "Pavāru klubs".
The support of the Latvian Investment and Development Agency (LIAA) has been an important factor in the team's growth to a new professional level, as well as in the promotion of Latvian gastronomic tourism in the international arena. The opportunity to fully prepare for the competition and ensure technical and organizational standards in accordance with international requirements directly affects the final result. The team sincerely thanks the agency for their trust and support.
The "Bocuse d'Or" European selection in Marseille became an important stage for the Latvian team and an opportunity to represent the country at one of the most prestigious gastronomic platforms in Europe. Preparation for the competition included long-term and systematic work of the entire team.
A group of fans from Latvia, including representatives of the industry and recognizable chefs, also came to Marseille to support the team. Their presence in the stands became an important emotional support for the team and once again confirmed the importance of Latvia's participation in this international competition.