{"id":19269,"date":"2022-03-24T19:22:20","date_gmt":"2022-03-24T19:22:20","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=19269"},"modified":"2022-03-29T07:21:19","modified_gmt":"2022-03-29T07:21:19","slug":"ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\/","title":{"rendered":"Here are the results of the European Bocuse d'Or final!"},"content":{"rendered":"
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In an incredibly close competition, the Danes took the palm, the Hungarian team won the silver medal and will be able to participate in the Bocuse d'Or World Final in Lyon next year. The bronze medal went to the Norwegians. <\/h2>\n\n\n\n
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British plate<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Swedish bowl<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Thilda Martensson<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

The best \u201cTheme on a plate\u201d award went to the British, while the best of \u201cTheme on a plate\u201d award went to the Norwegians. The Norwegians also took the prize for the best commis (assistant) of the competition, which was awarded to Thilda Martensson for her performance in the competition. <\/strong><\/p>\n\n\n\n

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Moments of victory<\/figcaption><\/figure>\n\n\n\n

Winner of the Bocuse d'Or European final, Brian Mark Hansen<\/strong>, the chef of the Danish team with the golden statue in his hand. Touched, he could only say, \u201cWho would have thought it a month ago?\u201d <\/strong><\/p>\n\n\n\n

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The winning Danish team's bowl theme<\/figcaption><\/figure>\n\n\n\n

The Danish team cooked on the first day of the competition in the spirit of spring and freedom. Inspired by nature, and more specifically by the seasons, their venison dish was a visual and flavourful representation of the transition from winter to spring. <\/p>\n\n\n\n

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The second place Hungarian team<\/figcaption><\/figure>\n\n\n\n

Huge cheers greeted the great placement of chef Bence Dalos and assistant Patrik Nyikos! They scored a total of 1960 points in the competition, which also meant that they were only 14 points behind the gold medal-winning team. <\/strong><\/p>\n\n\n\n

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The Hungarian team's \u201cTheme on the plate\u201d<\/figcaption><\/figure>\n\n\n\n

In their \u201eTheme on the plate\u201d, they used potatoes and vegetables in a special and spectacular way. They also used caviar and truffles to bring the unique atmosphere of spring to life. The lush green colours evoked the freshness of awakening, while the floral decoration represented the fertility of spring in a light dish.<\/p>\n\n\n\n

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Hungarian team's theme<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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The Hungarians\u201e \u201dTheme on a platter\" is called \u0150z Budapest. Its raw material, trunks and trunks, were dressed in the atmosphere of the forest. It was enriched with duck liver, mushrooms and Tokaj wine. And as a garnish, beetroot almost burst into life with its bright burgundy colour. Green apples and onion mash made the creation exciting. Green asparagus, sour cream and cottage cheese derelye were also added to the dish.<\/p>\n\n\n\n

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\u201cTheme on the plate\u201d by a Norwegian team<\/figcaption><\/figure>\n\n\n\n

The chef of the Norwegian team that finished third, Filip August Bendi<\/strong> Ad\u00e1n<\/strong> has sought to preserve the original flavours of the ingredients. He also cited nature as his main inspiration. The motto of the team, which brought the optimism of spring to the plate in their competition dishes, was: spring, technique and simplicity. And the judges liked the look and the taste!<\/p>\n\n\n\n

A On the second day of the competition, the following teams produced their masterpieces: <\/strong><\/p>\n\n\n\n

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Spanish bowl<\/figcaption><\/figure>\n\n\n\n

The chef of the Spanish team, Ruben Amro Rodrigez <\/strong>the potato dish was both crispy and creamy, while the venison dish was served in a clean, rounded shape. All inspired by the living landscape and the low mountains of the Sierre de Madrid and his homeland.<\/p>\n\n\n\n

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The Finnish bowl<\/figcaption><\/figure>\n\n\n\n

The Finnish Johan Kurkela, <\/strong>who is a passionate participant in cooking competitions, prepared the Hungarian Anuka potatoes the Finnish way: with dill, browned butter, melted cheese, fresh spring salad, asparagus and apples. While the main ingredient of the \u201eTheme on the plate\u201d dish, venison, was roasted. He seasoned it with juniper, enriched it with red berries and beetroot. Hungarian cottage cheese and sour cream were paired with Lapland almond potatoes.<\/p>\n\n\n\n

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The plate of the Dutch<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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The Dutch chef Kees Visser, <\/strong>who won the chance to compete in the European Bocuse d'Or after the fifth attempt, has prepared a dish inspired by Dutch traditional dishes.<\/p>\n\n\n\n

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British plate<\/figcaption><\/figure>\n\n\n\n

The British Ian Musgrave<\/strong> the main dish of the evening was potatoes and bear's onion. The flowery dish was enriched with cheddar cheese to mark the arrival of spring. The venison was accompanied by stuffed cabbage, dried parsnips and bacon. And the presentation of the dish was reminiscent of the old English banquets.<\/p>\n\n\n\n

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A masterpiece of Latvian<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Dinars Zvidrins from Latvia <\/strong> was the theme of his dish at the Bocuse d'Or European finals: he used cheese sauce, cranberry sauce, salted cabbage and beetroot with his potatoes. While the venison was enriched with duck and foie gras, port wine, juniper berries and sweetbreads.<\/p>\n\n\n\n

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Turkish beauties<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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The Turkish Emre Inanir <\/strong>made a dish of potato cream with hazelnuts. He also used egg yolks, mustard, thyme, caramelized green apples and mushrooms. And the venison was slow braised with dried fruit, enriched with mushrooms and duck liver.<\/p>\n\n\n\n

The Swedish Jimmi Eriksson <\/strong>also inspired by spring when creating the dishes. He also used flowers and sprouts in his potato dish, topped with spring vegetables.<\/p>\n\n\n\n

He aimed to balance the light but strong flavours with the potatoes.<\/p>\n\n\n\n

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Swedes\u201c \u201dTheme on a plate\"<\/figcaption><\/figure>\n\n\n\n

He enriched the venison with sage, smoked foie gras, caramelized onions and a green pea ragout with sour cream.#<\/p>\n\n\n\n

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Swedish bowl<\/figcaption><\/figure>\n\n\n<\/div>\n\n\n\n
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\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Hihetetlen szoros versenyben a d\u00e1nok vitt\u00e9k el a p\u00e1lm\u00e1t, a magyar csapat ez\u00fcst\u00e9rmes lett, \u00edgy ott lehet j\u00f6v\u0151re a Bocuse d’Or lyoni vil\u00e1gd\u00f6nt\u0151n. A bronz\u00e9rem a norv\u00e9gok nyak\u00e1ba ker\u00fclt. A legnagyszer\u0171bb “T\u00e9ma a t\u00e1ny\u00e9ron” d\u00edjat a britek kapt\u00e1k, m\u00edg a best of “T\u00e9ma a t\u00e1lon” d\u00edjat a norv\u00e9gok vehett\u00e9k \u00e1t. Szint\u00e9n a norv\u00e9gok vitt\u00e9k el a<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":19370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-19269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei"],"yoast_head":"\nItt az eredm\u00e9nye a Bocuse d'Or eur\u00f3pai d\u00f6nt\u0151nek! - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A d\u00e1nok vitt\u00e9k el a p\u00e1lm\u00e1t, a magyar csapat ez\u00fcst\u00e9rmes lett, a bronz\u00e9rem a norv\u00e9gok nyak\u00e1ba ker\u00fclt 2022-ben a Bocuse d'Or eur\u00f3pai d\u00f6nt\u0151j\u00e9n.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Itt az eredm\u00e9nye a Bocuse d'Or eur\u00f3pai d\u00f6nt\u0151nek!\" \/>\n<meta property=\"og:description\" content=\"A d\u00e1nok vitt\u00e9k el a p\u00e1lm\u00e1t, a magyar csapat ez\u00fcst\u00e9rmes lett, a bronz\u00e9rem a norv\u00e9gok nyak\u00e1ba ker\u00fclt 2022-ben a Bocuse d'Or eur\u00f3pai d\u00f6nt\u0151j\u00e9n.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/en\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-24T19:22:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-29T07:21:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2022\/03\/bocus-dji\u0301jasok.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"855\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Matusz-Vad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matusz-Vad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"Itt az eredm\u00e9nye a Bocuse d’Or eur\u00f3pai d\u00f6nt\u0151nek!\",\"datePublished\":\"2022-03-24T19:22:20+00:00\",\"dateModified\":\"2022-03-29T07:21:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\\\/\"},\"wordCount\":1076,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2022\\\/03\\\/bocus-dji\u0301jasok.jpg\",\"articleSection\":[\"H\u00edrek\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/ez-az-eredmenye-a-budapesti-bocuse-dor-dontonek\\\/\",\"name\":\"Itt az eredm\u00e9nye a Bocuse d'Or eur\u00f3pai d\u00f6nt\u0151nek! 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