Bocuse d'Or: Hungarian team's success in Lyon!
Last March, the European selection for the Bocuse d'Or was held in Norway, from where the Hungarian team also came home with a special award for the best dish. Roland Kelemen and his team are also among the awardees in Lyon, and they can once again bring home the award for the best dish.
The dish was called The Hungarian Feast and included the following elements: charcoal-grilled venison loin with foie gras and aromatic herbs, sourdough bread baked in virgin brown butter, hunter's venison pie with treasures from the Hungarian forest, meggýszelé with willow 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 named Celery Kingdom, and its elements were: soft confit of sea bass and lobster in foaming butter, infused with aromatic herbs and salty lemon, fresh celery salad with seasonal herbs and mushroom "caviar", golden celery croquettes with fresh herbs, celery puree and crispy Jerusalem artichoke, lobster sabayon.
The two-day competition once again saw the teams compete at the highest level. The hosts, the French team, took the top spot on the podium, followed by the Danes in second place and the Swedes in third place. The French also took home the award for best commis, while the best plate went to Norway.
The Hungarian team was led by the executive chef of Hunguest Sóstó, Roland Kelemen, and his commis was Noel Fodor from Siófok. László Szabó, who works at Hunguest, assisted the team as a coach, and Bence Dalnoki, who won a bronze statuette two years ago, represented Hungary in the tasting jury.
