{"id":37526,"date":"2023-10-26T17:13:31","date_gmt":"2023-10-26T15:13:31","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=37526"},"modified":"2023-11-02T12:41:14","modified_gmt":"2023-11-02T11:41:14","slug":"magyarorszagi-bocus-dor","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/magyarorszagi-bocus-dor\/","title":{"rendered":"Roland Kelemen wins the Bocuse d'Or final, Barnab\u00e1s Hack takes home two special prizes"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

The Hungarian final of the Bocuse d'Or was held today at Hungexpo. In this year's competition 4 teams led by Barnab\u00e1s Hack, Szabolcs Balog, Roland Kelemen and Bence Moln\u00e1r competed. In the spirit of preparing for the World Championship in Norway, this time seafood and salmon were the main focus. <\/strong>\u00a0<\/p>\n\n\n\n

The Hungarian Bocuse d'Or Academy aims to identify young talent<\/a> 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. <\/p>\n\n\n

\n
\"Nagy
Photo: www.instagram.com\/bocusedorhungary\/<\/figcaption><\/figure>\n<\/div>\n\n\n

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 Moln\u00e1r <\/a>and Jen\u0151 R\u00e1cz. Szil\u00e1rd T\u00f3th, who was awarded a green star last year, the two chefs of the multi-acclaimed Stand25, Tam\u00e1s Sz\u00e9ll and Szabina Szull\u00f3, or Tiago Sabarigo from Essencia. Andr\u00e1s J\u00f3k\u00fati has been asked to host the competition.  <\/p>\n\n\n\n

The first topic was salmon, for which the obligatory 1 piece of 1.5-2.0 kg Norwegian salmon fillet <\/a>(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. <\/p>\n\n\n\n

The second theme is warmly welcomed seafood<\/a>. For this, apples had to be a compulsory item on the plate, celery,<\/a> beetroot and some crab and mussels - and of course the sauce.  <\/p>\n\n\n\n

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.  <\/p>\n\n\n\n

\"\"
Szabolcs Balog's dish\/ Photo: www.facebook.com\/magyarbocusedorakademia<\/figcaption><\/figure>\n\n\n\n

The final teams of the Hungarian Bocus d'Or<\/span><\/h3>\n\n\n\n

In the first pit, the chef of the Almavir\u00e1g restaurant was Szabolcs Balog, commisa L\u00e1szl\u00f3 Tak\u00e1cs.  <\/p>\n\n\n\n

In the second pit Roland Kelemen made the most beautiful plates with the help of Noel Fodor.  <\/p>\n\n\n\n

In the third pit, Bence Moln\u00e1r, who has been competing as a commis before and is now a member of the Essencia team, cooked with the support of Botond Kaiser. \u00a0<\/p>\n\n\n\n

In the last box, we welcomed Barnab\u00e1s Hack, who played an active role in the opening of Costes Iazakaya, and Dominik M\u00e1rfi worked under him.  <\/p>\n\n\n\n

The winning plate and the winners<\/span><\/h3>\n\n\n\n

Two plates by Roland Kelemen: <\/p>\n\n\n\n

\u201eS\u00f3st\u00f3\u201d green algae salmon backbone in celery robe, autumn beetroot marinated in Tokaj wine vinegar, spicy leek, marinated parsley kohlrabi, broccoli, Jerusalem artichoke crispy, oyster velout\u00e9 with dill cream, smoked potato flakes, creamy egg, toadstool derelye, mountain fried cheese.<\/p>\n\n\n\n

Scallop wrapped lobster \u201eHortob\u00e1gyi\u201d glazed with brown butter, celery flakes, marinated green apple, grilled dill oysters, tender beetroot croissant, horseradish, citrus, dill oyster mayonnaise.<\/p>\n\n\n\n

\"\"
Roland Kelemen's salmon plate \/ facebook.com\/magyarbocusedorakademia<\/figcaption><\/figure>\n\n\n\n

The most durable bowl: Barnabas Hack  <\/p>\n\n\n\n

Special prize of the Media Jury: Bence Moln\u00e1r  <\/p>\n\n\n\n

Best fish dish: Hack Barnab\u00e1s  <\/p>\n\n\n\n

Best commis: Botond Kaiser<\/p>\n\n\n\n

At the Hungarian final, the Hungarian Bocuse d'Or Academy presented the usual lifetime achievement award. This year the award went to Istv\u00e1n Pesti, chef of the two Michelin-starred Plat\u00e1n Gourmet.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Sz\u00edvb\u0151l gratul\u00e1lunk!!!! \ud83c\udf89\ud83c\udf89\ud83c\udf89\ud83c\udf89\ud83c\udf89\ud83c\udf89\ud83c\udf89\ud83c\udf89\ud83c\udf89\ud83c\udf89<\/p>","protected":false},"author":46,"featured_media":37534,"comment_status":"closed","ping_status":"closed","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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[1770],"class_list":["post-37526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-bocus-dor"],"yoast_head":"\nKelemen Roland nyerte a Bocuse d\u2019Or hazai d\u00f6nt\u0151j\u00e9t, Hack Barnab\u00e1s k\u00e9t k\u00fcl\u00f6nd\u00edjat is hazavihetett - 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