October 14, 2026
After a historic 15th place at the World Final in Lyon, our national team is heading to Marseille. Awaiting them are Europe’s elite, Camargue bull, and red gurnard — along with the question of whether they can prove that Slovak gastronomy is
On March 15 and 16, the European final of the Bocuse d’Or 2026 will take place in France. Slovakia will be represented by a trio consisting of Patrik Pokrývka (candidate), Viktória Orolinová (commis), and Tomáš Ševčík (coach), led by President Peter Duranský and mentor from Norway, Håvard Werkand.
On the way up
Let’s look at the facts: European round Budapest 2022 – 12th place. European round Trondheim 2024 – 9th place. World final Lyon 2025 – a historic qualification and 15th place. The trend is clear, and not only in this prestigious competition. Slovak gastronomy is rising.
“All cameras, the eyes of spectators and the lenses of international guides focus during the competition on the country the team represents,” says Peter Duranský. And he is right. Bocuse d’Or is not just about food – it is about how a country can present its identity through gastronomy. What will we show?
Marseille: Bull and red gurnard
The European final is truly a sporting performance for chefs – five hours and 35 minutes to prepare two dishes in front of an audience, cameras, and a jury that follows every move. This year, the organizers selected the following mandatory ingredients: beef tenderloin from Camargue bull, cuttlefish, an emulsion of garlic and olive oil (complemented by a Slovak ingredient, whatever that may be), and seasonal vegetables. The second dish must feature red gurnard, chickpeas, purple artichoke, and a sea urchin sauce.
For our team, this represents a complex test of how they understand an ingredient, respect it, and at the same time imprint it with their own signature. They will need to demonstrate not only technical precision, but also creativity while preserving authenticity.
Supporting gastronomy
Participation in Bocuse d’Or is not inexpensive. Registration fees, training ingredients, technology, logistics, transport of the competition platter. The general partner Bidfood Slovakia, along with the support of the Ministry of Tourism and Sports of the Slovak Republic, Senator Banquets, AZ Gastro, and Fagor Professional, enables the team to train systematically and professionally.
In return, the competition supports the development of young talent. “The position of commis is a unique opportunity for students of hospitality schools,” says Vojtech Artz, President of the Slovak Association of Chefs and Pastry Chefs. It allows young chefs to observe the world’s elite up close, learn under pressure, and perceive gastronomy not only as a craft but as an art with international reach.
We wish the Slovak team the best of luck!
