Bocuse d’Or Hungary populized molecular gastronomy

After one year hard work with organisation born the Hungarian Bocuse d’Or Academy.

 Bocuse d’Or Hungary's first event was
a molecular gastronomy show. The organisation invited Paco Roncero,
Michelin stars chef to Hungary, but he had an accident before the
trip, Adam Melonas, leader of his laboratory arrived. He introduced
to the public the molecular gastronomy and using nitrogen by cooking.