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2024 participants
2024 10 28, Dūmų fabrikas
Winners
1st place: Somm. The wine bar.
Restaurant team: Algimantas Kviklys, Ingrida Komisarovaitė, Ignatij Semionov, Neringa Benaitytė
Combination: Petit Doux - Weingut Knipser Petit Doux 2023 with a dessert made of sea buckthorn and quince ice cream served with caramelized white chocolate cream.
Special nominations:
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The lightest combination
2nd place: Arrivèe
Team: Evaldas Juška ir Edgaras Kazokaitis (MV Group)
Combination: Four-stage dessert inspired by Antoine de Saint-Exupéry’s The Little Prince. The experience began with a berry-based palate cleanser hidden in a real rose, followed by a sphere of chocolate mousse symbolizing a planet, a hat represented by a butter mille-feuille with blackcurrants and coffee beans, and an edible fox. This whimsical creation was paired with Graham’s Six Grapes Port.
3rd place: Red Brick
Team: Arnor Ingi Bjarkason, Odysseas Stavros, Oliver Stavros, Ilona Petrošiūtė, Lina Marija Balčiūnaitė.
Combination: „Coffée & Mushroom créme caramel“ with candied beets, carrots, and lemon verbena and 2017 Weingut Sattlerhof TBA, Sauvignon Blanc from Südsteiermark, Austria
Special nominations:
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The best wine
Winners of special nominations:
The most Lithuanian combination: centipede interpretation with poppy, milk and yeast
"Pacai" restaurant duet: Goda Juknaitė and Kamilė Bartusevičiūtė
The best dessert with coffee: Second Life (black milk rice pudding with compote cherries, oscietra caviar, hazelnut praline, rice crisps, white mold and black quince molasses)
"Demo" restaurant team: Tadas Eidukevičius, Kasparas Alkevičius, Gytis Pečiulis, Rokas Pocius
The most stylish dessert: Nordic-inspired (burnt butter biscuit, baked apples, calvados, blueberries marinated in apple juice and vinegar, English cream with cheese meringue, tonga bean, cinnamon, cloves, ginger and anise)
"Nineteen18" restaurant team: Asta Oleškevičiūtė, Andžej Traskovskij, Simonas Laukaitis
The audience choice: Burnt eggplant and brown butter ice cream with notes of halva and Chateau Nairac Barsac 2003
"Dine" restaurant team: Barbora Čepulionienė, Arminas Darasevičius, Justina Borkovskaja, Donatas Šatkauskas, Pavel Čepulionis
The special "Young Chefs" nomination:
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Kaunas College team: Sigita Malinauskienė,Ignas Augustinavičius. Helpers: Aida, Sandra, Ernestas, Deimantė.
Combination: Jogaila's dream (deconstructed honeydew, cheese and cream mousse, cucumber caviar, and leuphalized cucumbers) and Šušvės Cucumber Meed 2022. -
Kaunas Technology Training Center team "I am just like you": Vytautas Laibinis, Evelina Kraujelytė, Grytė Bezarienė, Giedra Sadauskien.
Combination: Involve (matcha cake: matcha tea powder, butter, cream, spices, raspberries, berries, chili, chocolate, cocoa, eggs, seasonings, cream cheese) and Lyre's Classico non-alcoholic sparkling wine.
Other participants:
Combination: Gustus populi (apples, rowanberries, verbena) and Planeta Passito di Noto 2022
"Taurakalnis" team and "Vyno klubas": Kristina Eremeeva, Petras Jarašūnas
Combination: Harmony of truffles and Champagne (white chocolate ganache with truffles, hazelnut crisp, truffle pearls, blackberry powder) and Taittinger Champagne Les Folies de la Marquetterie Brut
"Harmony park" team: Povilas Mažrimas, Brigita Kubelskienė
Combination: Justa Perfetto (flour, butter, sugar, salt, eggs, dark chocolate, heavy cream, cocoa, cocoa beans, gorgonzola, prunes, vermouth, semolina, ox blood, white chocolate and pistachios) and Montefalco Sagrantino Passito
"Justa Pasta" restaurant team: Anna Levkovich, Aleksandra Gusakovskaja, Kseniya Harabyova, Dzmitryi Prokharau
Combination: Sweet quince (mousse, cream, white chocolate, almond flour, mango, freeze-dried quince) and Ilzenbergo dvaro semi-sweet white wine
"Cloud Kitchen" and "Ilzenbergo dvaras" team: Tadas Paplauskas ir Jaroslavas Masliukas
Combination: Bičiuliai (long-roasted pumpkin cream with sour cream, pumpkin seed praline, homemade honey-hazelnut sponge cake, mirabelle plum and yuzu gastrique, sage leaves from the village of Žydeikiškės) and Dupont Givre Cider de Glace 2022
"Esė Gastrobaras" team: Salvijus Gudžinskas, Justinas Stonkus
Combination: Autumn harvest (mousse cake, quince, fruit, honey, cream) and Weingut Sattlerhof Beerenauslese Sauvignon Blanc, Sudsteiermark, Austrija
"VMS" team: Andrius Lekavičius, Julita Liutikaitė, Žilvinas Šapranauskas, Darius Dabrovolskas, Žilvinas Byčius
Combination: Elven Cheesecake (cottage cheese, buttermilk, honey, pollen, honeycombs bread) and Gintaro Sino Apple Ice Wine
"Elven" restautant team: Adomas Jegnoras, Arūnas Stramkauskas
Combination: Dūzgės (honey sponge cake, sour cream, pumpkin, quince, pumpkin seeds, hazelnuts, rosehips) and Donnafugata Ben Rye Passito di Pantelleria 2021
"Amandus" restaurant team: Rita Ramanauskaitė , Lukas Stasytis , Ernestas Žitkauskas, Deimantė Kleinauskaitė
Combination: Tartelette de ménagerie (apples, elderberry, quinces) and Drouet Maxence Extra Vieaux Pineau des Charentes 1989
“Saint Malo” restaurant chef and “Vyno klubas”: Rokas Jarašūnas, Petras Jarašūnas
JURY
Arūnas Starkus – the founder of “Vyno klubas” and the Lithuanian Sommelier School, the creator of the “Wine+dessert” championship and the head of jury, the editor-in-chief of the “Vyno žurnalas” magazine.
Aivaras Hansonas – the Nordic editor of the “Falstaff” magazine from Estonia.
Linas Vaitulevičius – the author of the “Vyno žurnalas” magazine.
Beatričė Laurinavičienė – editor of the "Leisure" section in the “Verslo žinios” newspaper.
Renata Ničajienė – the author of the “Sezoninės virtuvė” food blog
Vytaras Radzevičius – food journalist, traveler and chef
Paulius Jurkevičius – food journalist, book author and the member of the Italian Associated Foreign Press.
Urtė Mikelevičiūtė, Laura Vagonė and Eglė Tranaitė-Mascarenhas – bloggers.
PARTNERS AND SPONSORS
