Bocuse d’Or: Thirteenth place and special award for best dish for Hungary

The Hungarian team was led by Roland Kelemen, assistant chef at Hunguest Sóstó. The team’s commis was Noel Fodor, his coach was László Szabó, while the team president was Bence Dalnoki, sous-chef at the Michelin-starred Stand Restaurant, who won a bronze medal at the previous competition.

The competition task required extraordinary creativity and technical knowledge. For the dish theme, the dish had to be prepared with a venison backbone on the bone, accompanied by a pie made of venison and a venison shoulder, as well as using foie gras and a fruit garnish. The side dish had to be tea and stuffed pasta. The plate theme was a mini-plate with celery, fish and lobster, which was also presented to the jury.

The results and the special award prove that Hungary is claiming a place for itself at the forefront of international gastronomy. The team’s dedication and creativity have once again shown that Hungarian gastronomy is competitive among the best in the world.