The finals of the world's most prestigious cooking competition took place on 26-27 January. There were teams from 24 countries, with the French taking the top step on the podium.
Last March, the European Bocuse d'Or was held in Norway, where the Hungarian team also came home with the special prize for the best dish. Roland Kelemen's team will be among the winners in Lyon, where they will once again take home the prize for the best dish.
The dish was called The Hungarian Feast and featured the following elements: charcoal grilled venison backbone with foie gras and aromatic herbs, sourdough bread baked in virgin brown butter, venison pie with treasures of the Hungarian forest, sour cherry jelly with William pear chutney, fresh plum slices and Jerusalem artichoke crown, jus with Tokaj wine, wild mushroom ravioli with garden vegetables, and venison broth with oolong tea.
The Hungarian team's plate was called „Celery Kingdom” and consisted of the following elements: eaglefish and lobster softly confit in whipped butter, infused with aromatic herbs and salty lemon, fresh celery salad with seasonal herbs and mushroom “caviar”, golden celery croquette with fresh herbs, celery puree and crispy Jerusalem artichokes, lobster sabayon.
The two-day competition once again saw teams compete at the highest possible level. The hosts, the French team, took the top spot on the podium, with the Danes in second and the Swedes in third. The French also took home the prize for the best commis, while the best plate went to Norway.
The Hungarian team was headed by the executive chef of Hunguest Sóstó, Roland Kelemen, and his commis was Noel Fodor from Siófok. László Szabó, who works at Hungast, helped the team as a coach, and Bence Dalnoki, who won a bronze statue two years ago, represented Hungary in the tasting jury.
Press release of the Hungarian Bocuse d'Or Academy.
Source: https://bocusedor.hu/a-legjobb-tal-kulondijat-nyerte-a-magyar-csapat-a-bocuse-doron
