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.