Platán restaurant in Tata and Stand restaurant in Budapest retained their coveted two Michelin stars.Continue reading
On January 26-27, the Bocuse d’Or grand final, the world’s most prestigious gastronomic competition, was held at Sirha Lyon in France. Just like in the European finals, the Hungarian team was awarded the prize for the Best Platter, Turizmus.com reports.
Teams from 24 countries came to the world competition in Lyon to find out who was the best, as they do every two years. For the first time, the Social Commitment Award was presented, with New Zealand and Chile taking home the prizes. The Best Commis Chef award went to the French team’s chef Camille Pigot, while the Best Plate was made by Norway.
This year, the Hungarian team was also awarded a prize, as the team led by Roland Kelemen once again won the Best Platter after the European final in Trondheim, Norway.
Sweden came third, Denmark second and France took the main prize. The Hungarian team came 13th overall.
The Hungarian team was led by Roland Kelemen. His commis was Noel Fodor, the coach was László Szabó and the team president (and tasting judge) was Bence Dalnoki, sous chef of the two Michelin-starred Stand Restaurant, who brought home the bronze statuette from Lyon with his team in the previous season. As in the European final in Trondheim, the team was assisted by Christian André Pettersen from Norway, who, like Bence Dalnoki, had already taken third place on the podium in Lyon last year.
At the final in Lyon, two dishes had to be presented as usual. For the main dish, in which the Hungarian team came out on top, they had to prepare a loin of venison, which had to be placed on the plate in one piece, boneless, and they were required to use the two tenderloins.
They also had to present a pie made of venison and use a whole foie gras. It was also a compulsory requirement to prepare a fruit side dish typical of the cuisine of their own country. A side dish had to be presented, in which tea was the ‘protagonist’ and had to be served with a mandatory stuffed pasta. The Hungarian team used two Hungarian wines, Tokaji and Olaszrizling, as ingredients, while Roland Kelemen created the fruit garnish from Williams pear, “gypsy” sour cherry (cigánymeggy) and Besztercei plums, which are among the most traditional brandy ingredients in Hungary.
Via Turizmus.com, Featured image: MTI/Lakatos Péter