Culinary terms must be respected. 30 minutes after starting, the competitor must hand in his hand written menu, either in English or in French. The complete test project will be sent to all participating provinces 3 month prior to the competition. The menu from Day 1 will be included, as well as the main ingredients for Day 1 and Day 2. The quantities of all ingredients will be made public only during the competition.
All items are subject to change without notice , depending availability and quality.
Every day, competitors will receive meats, fish, fruits and fresh vegetables alongside dairy products in a box. Those ingredients are limited in quantity. No substitutions or extra quantities will be permitted. The table with common food items is available to all competitors, including a selection of fresh herbs, wine, spirits and stocks. It is not permitted to bring any foodstuffs to the contest, including colouring agents and wood for smoking.