Hungary has qualified for the Bocuse d’Or world final in Lyon

The Hungarian team (Roland Kelemen, chef, Zoltán Vincze, commis, Bence Dalnoki, coach and Tamás Széll, tasting jury) finished in 9th place, thus securing their place in the world finals to be held in Lyon in January 2027. 

The standard of the competition was extremely high, worthy of the Bocuse d’Or traditions: the entrants represented the international forefront not only in technical knowledge, but also in creativity, use of ingredients and precision of presentation. The European selection in Marseille once again showed that the Bocuse d’Or is still the most complex and prestigious of culinary competitions. 

The Hungarian team presented its ideas in two themes and, in accordance with this year’s regulations, also made an aioli sauce in a short stage performance. 

The Plate theme it was built around the idea of Surf ’n Turf in a Hungarian garden: squid and beef tenderloin met, combined with Hungarian smoked cheese, citrus notes and fresh herbs. The side dishes evoked the arrival of spring: new potatoes, green asparagus and kohlrabi appeared on the plate, emphasizing the seasonal richness of Hungarian gardens. 

The theme of the dish was red mullet, stuffed with scallops – the “queen of the sea” – and then delicately smoked over applewood chips. The sauce was a bouillabaisse-inspired velouté that paid homage to local traditions while giving a freer, competition-ready interpretation of classic flavors. Among the side dishes, a chickpea-paprika sauce evoked the flavors of childhood, accompanied by the well-known trio of artichoke-garlic-parmesan. 

The team consciously tried to show the unique character of Hungarian gastronomy in several elements. For example, the chickpea sauce prepared for the dish was a traditional Hungarian variation of chickpea-paprika sauce: this dish was already known in monastery kitchens centuries ago, when chickpeas were still referred to as “owl peas”. The paprika base was enriched with sour cream – one of the most characteristic and beloved ingredients of Hungarian cuisine – which gave the dish a roundness and silky texture. It was accompanied by a classic Hungarian accompaniment: fresh cucumber salad, whose sour freshness brings to mind the flavors of Sunday lunches and family dinners for many. 

In the plate theme, Hungarian identity appeared with another, more subtle gesture: as part of the aioli, “fake caviar” made from Tokaji Aszú and its vinegar was added to the dish, seasoned with saffron. Tokaji – often referred to as “liquid gold” – thus appeared in a playful yet restrained manner within the strict framework of the competition. The sauce was complemented by rich Hungarian sour cream, which gave the overall picture a light, silky texture and the soft depth typical of Hungarian cuisine. 

With their performance in Marseille, the Hungarian team earned the right to represent Hungary at the Bocuse d’Or World Final in Lyon in January 2027.