Kelemen Roland wins special sustainability award at the Budapest Final of Bocuse d’Or
Kelemen Roland, chef at Hunguest Hotel Aqua-Sol in Hajdúszoboszló won the S.Pellegrino Special Sustainable Gastronomy Award, presented for the first time at the Bocuse d’Or Chef Competition in Budapest. Veres István finished first, so he can represent our country in the European round of the competition in Tallinn.
Six outstanding teams competed in the finals of one of the world’s most prestigious gastronomic competitions in Hungary on 5 February. During the nearly six-hour trial, the chefs made a meat and a fish dish using quail, duck liver, trout and cabbage.
Related news
Munch introduces new restaurant service
Munch Club has launched, offering exclusive restaurant 1+1 Deals and…
Read more >Gourmet adventure on the go: OMV VIVA’s summer gastronomic offer has been renewed
Summer is not only about freedom and sunshine, but also…
Read more >This is how the gastronomic map of the countryside is compiled – here is the Dining Guide’s TOP30 rural restaurant list
Since 2005, Dining Guide has published Hungary’s most prestigious restaurant…
Read more >Related news
World stars not only boosted the atmosphere but also boosted tourism
World stars shared the stage with each other at Budapest’s…
Read more >Róbert Bede encourages Hungarians to eat more fish
We eat much less fish than the EU average, even…
Read more >More than fifty Hungarian spas join the Beach Night on Saturday
The Hungarian Bathing Association is organizing the Night of Beaches…
Read more >