The results of the well-known cook-off are in. This is the competition that has brought the world's gastronomic public together as one, leading the way for the future. A feast that is all about amazing food creations.
Bocuse d'Or
The Bocuse d'Or is a biennial cooking competition named after master chef Paul Bocuse. As always, the finals of the event take place every two years in January at the SIRHA International Exhibition of Hotels, Hospitality and Food in Lyon and is one of the most prestigious cooking competitions in the world. The Salon des Métiers de Bouche, held in Lyon in 1983, was the culinary exhibition where a cookery competition was organised based on the idea of Paul Bocuse, the concept being that all dishes, from scratch, had to be prepared in front of an audience. The Hungarian participation was proposed by Tamás B. Molnár, shortly after the Hungarian Gastronomic Association (MGE) was founded. Due to the 24-participant limit, Hungary's participation was not possible at that time, so the application was rejected.
The Hungarian qualifying round of the Bocuse d'Or Europe 2012 was held on 14 October 2011, with eight participants, which was a historic event. The winner of the competition was Tamás Széll, who represented Hungary in the European qualifying round. At the European qualifying round in Brussels in March 2012, he came 9th out of 19 participants, making him the first Hungarian to qualify for the Bocuse d'Or finals.
Successes of the present
Present successes At the Bocuse d'Or competition, the European qualifying event organised in the framework of Sirha Budapest, 17 teams competed. The Hungarian team was led by Bence Dalnoki, sous chef of the Michelin-starred Stand restaurant, with Patrik Nyikos working in the pit. The Hungarian team prepared their two dishes in a well-balanced way. An amazing Hungarian success was achieved, the Hungarian team finished second in the European Bocuse d'Or, qualifying for the final. Bocuse d'Or The Hungarian Bocuse team competed in the final today.
Bocuse d'Or
The team was again led by Bence Dalnoki, assisted by Patrik Nyikos as commis. The president of the team is Zoltán Hamvas, president of the Hungarian Bocuse d'Or Academy, and the coach is Tamás Széll. During the preparation period, the Hungarian team spent six days of the week in the kitchen, alternating between preparation and cooking.
Compulsory basic materials for the year 2023
Traditionally, the task was to prepare two dishes. A spectacular dish and serving it on a plate. The contestants had to prepare their competition dish using monkfish, black mussels and St James' mussels. The other theme for the 2023 final in Lyon was surprisingly special, as it was a children's menu, three courses for 15 people. The three dishes had to include pumpkin and the starter had to be vegan. The main course had to include eggs as a mandatory ingredient.
2023 Bocuse d'Or results
- ranking Denmark
- ranking Norway
- ranking Hungary
The Social Responsibility Award was won by Mexico.
The best commis in Norway
The best fishbowl in Sweden
The best menu for kids France
The children's jury's favourite Japan
