There are only a few days left until the Bocuse d'Or finals in Lyon, where the Hungarian team led by Roland Kelemen, who finished sixth at the European qualifiers in Norway, will represent Hungary.
Last March, the European Bocuse d'Or was held in Trondheim, where the Hungarian team won the special prize for the best dish. In Norway, the Danish, Swedish and Norwegian teams were on the podium, but the final in Lyon will bring together nations from all over the world.
The Hungarian team will continue to be headed by Roland Kelemen, Deputy Chef of Hunguest Sóstó. His commis is Noel Fodor from Siófok, who joined the team from his family restaurant. The coach is László Szabó from the Hungast Group, and the team president (and tasting jury) is Bence Dalnoki, sous chef of the two Michelin-starred Stand Restaurant, who brought home the bronze statuette from Lyon with his team last season. As in Trondheim, the team will be assisted by Christian André Pettersen from Norway, who, like Bence Dalnoki, has already taken third place on the podium in Lyon.
Deer, pie and tea
At the final in Lyon, two types of food will be presented as usual. For the main dish, a venison loin must be prepared and placed on the plate in one piece, boneless, and the two virgins must be used. You must also present a pie made from venison and use a whole foie gras. It is also obligatory to prepare a fruit garnish typical of the cuisine of the country. And a side dish must be presented, in which tea must be used and served with a mandatory stuffed pasta. The Hungarian team's ingredients include Tokaj wine and Olaszrizling, and the fruit garnish is made from wilmos pear, gypsy mallow and Banská Štiavnica plums, which are among the most traditional brandy ingredients in Hungary.
Celery, fish and lobster
There's always a twist on the plate theme, and this time it's no different, as this time the teams don't have to present a plate, but actually a mini bowl. In some ways this is an innovation, but in others it goes back to the roots. The rules of the competition are to impress the judges with a celeriac, fish and lobster mini-dish, in such a way that the teams present the celeriac dish first on a plate and then serve it with the sophisticated flair of a fine-dining restaurant. As the dish with the celeriac duo on it goes out to the judges „whole” and then back to the competition box, this takes twenty minutes out of the competition time, which requires serious planning. The Hungarian team is happy with the ingredients, both celery and eaglefish, which is very similar to sea bass, and European bluefish are good ingredients. The challenge this time will be logistics and lost cooking time, which the Hungarian team has been working hard on for months, and of course the excellent food, and will compete in the final in Lyon on the first day of the competition on 26 January.
Press release of the Hungarian Bocuse d'Or Academy.
Source: https://bocusedor.hu/elkezdodott-a-visszaszamlalas/
