Aince the end of last year, we have known that venison would be the theme of the meat dish for the European final with 19 teams, and now the theme for the continental final has been announced.
Bocuse d'Or Europe contestants will have to prepare their dishes using potatoes, one of the main ingredients of Hungarian cuisine, according to the organisers of the international cooking competition.
Teams can choose from three Hungarian potato varieties: the high quality Coronada is known for its low carbohydrate content, Anuschka is usually used in salads, while Madison is mostly used as a base for chips.
All three varieties of buronia are grown and harvested in the Great Plain, by hand, the organisers stress. In the competition, these products must be recognisable in both appearance and taste.
Participating chefs will have to prepare these seasonal ingredients as spring vegetable dishes, with animal protein only from chicken eggs and dairy products. The finished dish must be served warm to the 14 members of the jury.
The theme of potatoes and venison is a reference to the host country's gastronomic culture, which is characterised by both tradition and innovation, inspired by the peoples and cultures of the Carpathian Basin, the press release says.
Bence Dalnoki, sous chef of the Michelin-starred Stand Restaurant and his commis (assistant), Patrik Nyikos, will represent Hungary at the Bocuse d'Or Europe competition. The competition will be held on 23-24 March in Budapest, which last hosted the Bocuse d'Or Europe continental final in 2016, won by the Hungarian team led by chef Tamás Széll.
Source: MTI
