The Hungarian final of the Bocuse d'Or was held today at Hungexpo. In this year's competition 4 teams led by Barnabás Hack, Szabolcs Balog, Roland Kelemen and Bence Molnár competed. In the spirit of preparing for the World Championship in Norway, this time seafood and salmon were the main focus.
The Hungarian Bocuse d'Or Academy aims to identify young talent and support their career development. The Association's mission is to find the most suitable and talented chef to represent Hungary in the next Bocuse d'Or Europe competition. If successful, they will qualify for the Bocuse d'Or Lyon 2025 World Final.
The theme of the qualifying competition preceding the national final was announced 6 weeks before the event, and the winner of the Hungarian final will represent Hungary at the European final in March 2024, which will involve 20 countries. In preparation for this, the two main themes were salmon and seafood. Each of these had to be prepared for 12 people. Among the jury were such professional luminaries as the Costes group Mark Molnár and Jenő Rácz. Szilárd Tóth, who was awarded a green star last year, the two chefs of the multi-acclaimed Stand25, Tamás Széll and Szabina Szulló, or Tiago Sabarigo from Essencia. András Jókúti has been asked to host the competition.
The first topic was salmon, for which the obligatory 1 piece of 1.5-2.0 kg Norwegian salmon fillet (one fillet) - cold or hot. Served with two vegetarian side dishes and a separate sauce. And one of the side dishes also had to have at least 2 kinds of root vegetables.
The second theme is warmly welcomed seafood. For this, apples had to be a compulsory item on the plate, celery, beetroot and some crab and mussels - and of course the sauce.
The maximum score the jury could give was 70 points, and they had to take into account, among other things, originality, respect for the ingredients, presentation - and of course taste.
The final teams of the Hungarian Bocus d'Or
In the first pit, the chef of the Almavirág restaurant was Szabolcs Balog, commisa László Takács.
In the second pit Roland Kelemen made the most beautiful plates with the help of Noel Fodor.
In the third pit, Bence Molnár, who has been competing as a commis before and is now a member of the Essencia team, cooked with the support of Botond Kaiser.
In the last box, we welcomed Barnabás Hack, who played an active role in the opening of Costes Iazakaya, and Dominik Márfi worked under him.
The winning plate and the winners
Two plates by Roland Kelemen:
„Sóstó” green algae salmon backbone in celery robe, autumn beetroot marinated in Tokaj wine vinegar, spicy leek, marinated parsley kohlrabi, broccoli, Jerusalem artichoke crispy, oyster velouté with dill cream, smoked potato flakes, creamy egg, toadstool derelye, mountain fried cheese.
Scallop wrapped lobster „Hortobágyi” glazed with brown butter, celery flakes, marinated green apple, grilled dill oysters, tender beetroot croissant, horseradish, citrus, dill oyster mayonnaise.
The most durable bowl: Barnabas Hack
Special prize of the Media Jury: Bence Molnár
Best fish dish: Hack Barnabás
Best commis: Botond Kaiser
At the Hungarian final, the Hungarian Bocuse d'Or Academy presented the usual lifetime achievement award. This year the award went to István Pesti, chef of the two Michelin-starred Platán Gourmet.
