The organisers of the Bocuse d’Or culinary competition have revealed the produce that the teams taking part in the Bocuse d’Or European selection will be expected use in Turin this June.
The 20 chefs competing, including UK candidate and Restaurant Story head chef Tom Phillips, will now have until 11 June to devise recipes for their tray creation and theme on a plate.
The chefs will use Piedmontese male beef fillet as well as Baraggia Biellese and Vercellese Rice for the tray creation.
For the theme on a plate, each candidate will have to create a recipe, incorporating cheese castelmagno and eggs, which must be presented on 15 plates.
Phillips will compete on 11 June, the first of the two day European selection, which will see 20 chefs compete for one of 10 places at the final in Lyon in 2019.
The competitors are:
11 June 2018
David Szkudlarek, Folwark Folińscy Restaurant (Poland)
Lode De Roover, Fleur de Lin Restaurant (Belgium)
Bjarni Siguróli Jakobsson, Reykjavík Gastronomy (Iceland)
Adam Pohner, Kistücsök Restaurant (Hungary)
Marvin Böhm, Restaurant Aqua in the Ritz Carlton (Germany)
Lars Drost, Ciel Bleu Restaurant, Amsterdam (Netherlands)
Juan Maniel Salgado, Restaurant Caelis (Spain)
Matthieu Otto, Auberge St Walfrid (France)
Mario Garcia, Food creator, Horw LU (Switzerland)
Tom Phillips, Restaurant Story (UK)
12 June 2018
Andrey Matuha, Restaurant The Pech (Russia)
Sebastian Gibrand, Freelance – Gibrand Gastronomi (Sweden)
Zlatko Novak, Restaurant Bedem, Varaždin (Croatia)
Ismo Sipeläinen, Sipeläinen (Finland)
Christian André Pettersen, Restaurant Mondo (Norway)
Kenneth Toft-Hansen, Svinkløv Badehotel (Denmark)
Martino Ruggieri, Alleno Paris, Pavillon Ledoyen (Italy)
Nikola Nikolov, Evian Resort, France (Bulgaria)
Pavel Gurjanov, Bordoo Restaurant (Estonia)
Mutlu Şevket Yilmaz, Seasons Restaurant (Turkey)