November 2011
The 20 participating countries are now known on 20 and 21 March 2012, at Horeca Life, in Brussels
Last January, at Sirha in Lyon, France, the culinary world experienced a revolution: for the first time, Scandinavian nations walked off with the top three places in the world’s leading culinary competition. Will this dominance continue? Can new countries threaten the Nordic supremacy? These and other questions should be answered at least in part by Bocuse d’Or Europe, to be held during Brusselicious, the 2012 Year of Gastronomy and as part of Horeca Life.
On 20 and 21 March next, 20 talented chefs from all over Europe will face one another to compete for the Bocuse d’Or Europe title and aim to figure among the top 12 qualifying places for the final of Bocuse d’Or 2013. This year, the competition will be presided over by Peter Doossens, one of Belgium’s best chefs, and under the honorary presidency of Alex, Atala, a well-known Brazilian chef.
20 countries selected and a newcomer: Bulgaria
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.
www.bocusedor-europe.com
www.brusselicious.be
www.horecalife.be
France press contact – Agence AB3C
Anne Daudin – Alexandre Lopez
Tel: +33 1 53 30 74 00
anne@ab3c.com ‐ alexandre@ab3c.com
Belgium press contact – Agence Cinna
Valérie Lepla – Sybille Iweins
Tel: +32 2 538 90 08
valerie.lepla@agencecinna.be ‐ sybille.iweins@agencecinna.be
