The works of the Hungarian Bocuse teams are also published in a book

In January, the Hungarian team formed by Bence Dalnoki and Patrik Nyikos finished third in the Bocuse d’Or world finals in Lyon, considered the most prestigious international cooking competition.

In the finals, the teams traditionally have to prepare two dishes: a spectacular dish, which must first be presented together and then served on a plate, as well as a dish already prepared on a plate.

Mandatory ingredients for the dish theme this year were devilfish, black clams and St. James’s clams, but the plate theme proved to be disruptive, as the teams had to prepare a children’s menu for 15 people.
Each of the courses had to include pumpkin, the appetizer had to be vegan, and the main course had to include eggs.