The flavors of Bulgaria on the European culinary scene with JRE-Jeunes Restaurateurs

The big news for the Bulgarian culinary scene in 2024 is that Bulgaria is officially the new member of the International Association for Young Chefs JRE (Jeunes Restaurateurs). The JRE membership invitation is a truly great recognition for the three restaurants and their three chefs, who, with the quality and consistency of their work, put our country on the international stage of haute cuisine. This recognition is a real engine for Bulgaria as a rising destination for lovers of fine dining and the discovery of local flavors. The first three Bulgarian representatives in the JRE culinary club are chefs Vladislav Penov (Cosmos restaurant), Filip Zahariev (Oná guest house) and Veselin Kalev (aEstivum restaurant).

This month, the international culinary association JRE-Jeunes Restaurateurs celebrated its 50^th golden jubilee with a spectacular event in the heart of Paris, attended by 400 top chefs and sommeliers from 16 countries, with over 180 Michelin stars. As part of the event, an exhibition was held with master classes, demonstrations, wine tastings and presentation of culinary trends and leading producers to the general public.

The newest member of the Association, Bulgaria, presented itself for the first time to this professional culinary audience with its own stand, where visitors had the opportunity to get to know and try Bulgarian products of the highest class, among which were Rosey’s Mark products. This participation is a truly exciting recognition for us and strongly supports our vision for the possible role of the Bulgarian rose as a premium ingredient and flavor that will become a modern emblem of Bulgaria.

We sincerely thank the organizers of the Bulgarian participation in the face of HRC Culinary Academy. Our special thanks goes also to the Cosmos restaurant team who initiated the presence of Rosey’s Mark products at this remarkable culinary event in Paris, and who choose to work with Rosey’s Mark rose jam in their kitchen year after year. We have shared more about the beginning of our acquaintance with the Cosmos restaurant team and about the ways in which they use our rose jam in this post.