The Czech selection will take place starting on June 30, 2025
Between 30.6.-1.7.2025 Bocuse d`Or Czech will take place at Grandhotel Pupp in city of Karlovy Vary. Bocuse d`Or Academy Czech will select winner out of 3 candidates. Applications will open during end of February. Moving Bocuse d`Or to city of Karlovy Vary marks is a big step in getting closer to regions and local stories about great history of Czech gastronomy culture.
Plate Theme
Zander – White Asparagus – New Potatoes
This year’s plate theme celebrates the elegance of pure flavors and the precision of every detail.
Each team must prepare a hot dish for 14 people, in which all three main ingredients must be clearly recognizable:
- Common zander
- White asparagus
- New potatoes – use of specifically designated varieties (to be specified)
Platter Theme
Venison Loin – Venison Shoulder – Chanterelles
The platter theme is a tribute to wild nature, the elegance of game, and the play of textures.
Each team must prepare a hot dish for 14 people, consisting of:
- 2 meat preparations using venison (loin & shoulder)
- 1 side dish served separately in a terrine
- 2 garnishes or accompaniments
- 1 sauce or jus
Chanterelles must be used as a mandatory component.
All key ingredients are provided by the competition’s partners and must be incorporated into the recipes.
President of Jury: Marek Fichtnerc
Tasting jury:
Peter Duranský, Sebastian Gibrand, Regis Marcon, Petr Hajný, Jitka Ulihrachová, Filip Sajler, Miluše Makó, Tomáš Kalina, Patrik Jaroš, Ondřej Koráb
Technical jury:
Martin Staněk, Jan Horák, Tomáš Popp, Marek Svoboda
