{"id":10900,"date":"2022-01-27T16:01:03","date_gmt":"2022-01-27T16:01:03","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=10900"},"modified":"2022-01-30T08:49:11","modified_gmt":"2022-01-30T08:49:11","slug":"kiderult-mibol-kell-fozni-a-budapesti-bocuse-dor-donton-marciusban","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/de\/kiderult-mibol-kell-fozni-a-budapesti-bocuse-dor-donton-marciusban\/","title":{"rendered":"Was man beim Finale des Bocuse d'Or in Budapest kochen sollte!"},"content":{"rendered":"
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A<\/strong>eit Ende letzten Jahres wissen wir, dass das Thema Wildbret das Thema des Fleischgerichts f\u00fcr das europ\u00e4ische Finale mit 19 Mannschaften sein wird, und nun wurde auch das Thema f\u00fcr das kontinentale Finale bekannt gegeben. <\/h2>\n\n\n\n

Die Teilnehmer des Bocuse d'Or Europe m\u00fcssen ihre Gerichte mit Kartoffeln zubereiten, einer der Hauptzutaten der ungarischen K\u00fcche, so die Organisatoren des internationalen Kochwettbewerbs.   
Die Teams k\u00f6nnen zwischen drei ungarischen Kartoffelsorten w\u00e4hlen: Die hochwertige Coronada ist f\u00fcr ihren niedrigen Kohlenhydratgehalt bekannt, Anuschka wird in der Regel f\u00fcr Salate verwendet, w\u00e4hrend Madison meist als Grundlage f\u00fcr Pommes frites dient.
Alle drei Buroniasorten werden in der Tiefebene von Hand angebaut und geerntet, betonen die Organisatoren. Im Wettbewerb m\u00fcssen diese Produkte sowohl im Aussehen als auch im Geschmack erkennbar sein. <\/strong><\/p>\n\n\n\n

Die teilnehmenden K\u00f6che m\u00fcssen diese saisonalen Zutaten als Fr\u00fchlingsgem\u00fcsegerichte zubereiten, wobei tierisches Eiwei\u00df nur aus H\u00fchnereiern und Milchprodukten besteht. Das fertige Gericht muss den 14 Jurymitgliedern warm serviert werden. <\/p>\n\n\n\n

Das Thema Kartoffeln und Wild ist eine Anspielung auf die gastronomische Kultur des Gastgeberlandes, die sowohl von Tradition als auch von Innovation gepr\u00e4gt ist und von den V\u00f6lkern und Kulturen des Karpatenbeckens inspiriert wurde, hei\u00dft es in der Pressemitteilung.<\/p>\n\n\n\n

Bence Dalnoki, Souschef des mit einem Michelin-Stern ausgezeichneten Restaurants Stand, und sein Commis (Assistent) Patrik Nyikos werden Ungarn beim Wettbewerb Bocuse d'Or Europe vertreten. Der Wettbewerb findet am 23. und 24. M\u00e4rz in Budapest statt, wo zuletzt 2016 das kontinentale Finale des Bocuse d'Or Europe stattfand, das von der ungarischen Mannschaft unter der Leitung von K\u00fcchenchef Tam\u00e1s Sz\u00e9ll gewonnen wurde.<\/p>\n\n\n\n

Quelle: MTI<\/p>\n\n\n\n


   <\/p>\n

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Seit Ende letzten Jahres ist bekannt, dass die Fleischplatte des europ\u00e4ischen Finales, an dem 19 Teams teilnehmen werden, aus Wildfleisch bestehen wird, und nun wurde auch das Thema f\u00fcr das kontinentale Finale bekannt gegeben. Die Teilnehmer des Bocuse d'Or Europe m\u00fcssen ihr Gericht mit Kartoffeln zubereiten, einer der wichtigsten Zutaten der ungarischen K\u00fcche, so die Organisatoren des internationalen Kochwettbewerbs. 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