Joonas Koppel, a distinguished Estonian chef, is set to showcase his unique culinary style at the European qualifying round of the Bocuse d’Or, one of the most esteemed cooking competitions in the world. In preparing his dish, a seafood-based risotto that incorporates squid instead of traditional rice, Koppel emphasizes both the simplicity and creativity required for the competition. His dish serves as a testament to his innovative approach to classic cooking.