In January 2025, the final of the world's most prestigious cooking competition will be held again. As is customary every two years, the host will once again be Lyon, and it is now safe to say that the Hungarian team will be there.
In March this year, the European Bocuse d'Or was held in Trondheim, Norway, where the Hungarian team finished in sixth place with a fantastic performance and also 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 be attended by nations from all over the world.
The Hungarian team hasn't changed and is still headed by Roland Kelemen, the Hunguest Sóstó's assistant chef. 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.
At the finals in Lyon, two dishes will be prepared as usual, but only the mandatory ingredients and the main rules for the main dish have been announced. These include the preparation of venison backbone, which must be placed on the plate in one piece, boneless, and the mandatory use of two virgins. It is also necessary to present a pie made of venison and to 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 is happy with the obligatory ingredients, they like them and know how to use them well, they have the tradition and the tools. The other theme is expected to be revealed in mid-November, but the team started their preparations at the beginning of October in the Hungarian Bocuse d'Or Academy's tankonykh in Hungexpo. This year's preparations will also involve students and young professionals from the countryside and the capital, as one of the Hungarian Bocuse d'Or Academy's most important missions is to train young talent.
The Bocuse d'Or will be held again at Sirha Lyon on 26-27 January 2025.
The Hungarian team is working hard to do its best in January and achieve further success in the prestigious competition. Let's keep our fingers crossed that our country will once again excel at one of the world's most important gastronomic competitions!
Press release of the Hungarian Bocuse d'Or Academy.
Source: https://bocusedor.hu/ozzel-es-teaval-indul-az-uj-bocuse-dor-szezon/
