DENMARK WINS THE BOCUSE D’OR EUROPE 2026 IN MARSEILLE.
NORWAY AND ITALY COMPLETE THE PODIUM.
On Monday 15th and 16th March in Marseille, the European selection for the Bocuse d’Or was held for the very first time in France, during Sirha Méditerranée.
After two days of thrilling competition, showcasing the culinary heritage of Marseille and the Mediterranean, Denmark, represented by chef Christian WELLENDORF, takes the first place on the podium. Norway and Italy, represented by Christian André PETTERSEN and Matteo TERRANOVA respectively finish 2nd and 3rd. These three teams, along with the seven other nations in the Top 10, have secured their place in the Grand Final, which will take place in January 2027 during Sirha Lyon.
To achieve this level of excellence and win the Bocuse d’Or Europe Christian WELLENDORF was supported by the work of an entire team, comprising his commis Gustav SPURRÉ and his coach Kenneth TOFT-HANSEN, Bocuse d’Or 2019. Denmark retains its title, after Sebastian Holberg Svendsgaard was crowned winner of the Bocuse d’Or Europe 2024.
Every candidate can count on their commis, a true pillar of support throughout the competition. Recognising the importance of these young chefs, Rougié has been honouring them for over 20 years as they work alongside the greatest names in the industry. During this continental selection, Hanna KORVALD (Norway) was awarded the Best Commis Award, in recognition of their technical skills, discipline, organisation and team spirit.
The 20 European teams competing had 5h30 to showcase the Mediterranean’s iconic products through three tests, under the watchful eye of Gérald Passedat, a three-Michelin-starred chef from Marseille and Honorary President of this edition, and all the members of the jury.
“The Bocuse d’Or is not a competition like any other. It embodies the very best of gastronomy: creativity, professionalism and, above all, team spirit, says Gérald Passedat, Honorary President of the Bocuse d’Or Europe 2026. The candidates have successfully captured and conveyed the intensity of the Mediterranean’s aromas, the delicacy of the flavours, as well as the elegance and precision of the dishes. I would like to congratulate them on their commitment and the exceptional quality of their work.”
The platter theme showcased the flavours of Marseille with red gurnard, chickpeas, small purple artichokes and sea urchin. The Surf and Turf theme challenged the candidates to work with cuttlefish and Camargue Bull AOP Tenderloin. Finally, a new test revealed one month before this edition, the ‘On Stage!’ test, challenged the candidates to make a garlic and olive oil emulsion, inspired by Provençal aioli, in 10 minutes, live in front of the public and equipped with just a single induction hob, whilst incorporating a culinary signature from their own country.
Following Sebastian Holberg Svendsgaard’s victory at the Bocuse d’Or Europe 2024, Christian Wellendorf arrived in Marseille with the daunting task of cementing Denmark’s dominance at European level. A challenge he was able to meet by drawing on his experience of competitions and the Bocuse d’Or in particular: a gold medallist and crowned Best Commis in 2019, he knows better than anyone what the competition means for his country. As head chef and partner at the Babette restaurant in Copenhagen, his mission will be to bring the Bocuse d’Or back to Denmark next January, four years after Brian Mark Hansen’s victory.
DISCOVER THE 10 COUNTRIES QUALIFIED FOR THE GRAND FINAL:
Winner: DENMARK – Christian WELLENDORF (Candidate) / Gustav SPURRÉ (Commis)
2nd: NORWAY – Christian André PETTERSEN (Candidate) / Hanna KORVALD (Commis)
3rd: ITALY – Matteo TERRANOVA (Candidate) / Edoardo MAGNI (Commis)
4th: SWEDEN – Ludwig TJÖRNEMO (Candidate) / Emilia BJÖRKLUND (Commis)
5th: FRANCE – Maxence BARUFFALDI (Candidate) / Arthur FAURIEL (Commis)
6th: FINLAND – Johan KURKELA (Candidate) / Niilo SUOMINEN (Commis)
7th: UNITED KINGDOM – Oliver McGEORGE (Candidate) / Stella JEWEL HARRIS (Commis)
8th: BELGIUM – Piet VANDE CASTEELE (Candidate) / Willemijn VELDEMAN (Commis)
9th: HUNGARY – Roland KELEMEN (Candidate) / Zoltán VINCZE (Commis)
10th: ICELAND – Snædís Xyza Mae JÓNSDÓTTIR (Candidate) / Marlís Jóna KARLSDÓTTIR (Commis)
Special prize for the theme on a plate: SWEDEN
Special prize for the Surf and Turf theme: FINLAND
Best commis award: Hanna KORVALD (Norway)
2026 will be marked by several continental selections, which will continue over the coming months, with the Americas selection taking place on 26th July 2026 at the Ernest N. Morial New Orleans Convention Centre, during the Louisiana Restaurant Association (LRA) Showcase (New Orleans, United States), as well as the Africa, Middle East and Asia-Pacific selections throughout 2026, leading up to the Grand Final of the Bocuse d’Or in January 2027 at Sirha Lyon.
As for the next European selection, which will take place in 2028 ahead of the 2029 Grand Final, the date has been set for June 2028 for the next Bocuse d’Or Europe, which will be held in Lausanne, in the canton of Vaud, Switzerland!