The nineteen best teams of the cooking competition, the Bocuse d’Or Europe, have to prepare their dishes from three Hungarian potato varieties at the final between March 23 and 24 in Budapest, the organizers announced.
This article was originally published on our sister-site, Ungarn Heute.
The potato varieties grown on the Great Hungarian Plain are the following:
- Coronada, high quality with low carbohydrate content
- Anuschka, mostly used in salads
- Madison, which is mostly used as a basic ingredient of chips.
These potatoes must be both apparent and recognizable in flavor in the prepared dishes. Participating chefs must prepare these seasonal ingredients as spring vegetable dishes, which must contain animal proteins only from chicken eggs and dairy products. The finished dish must be served warm to the jury.
And as for the meat dish: it was already announced at the end of 2021 that one of the typical staples of Hungarian cuisine, venison, was chosen.
Budapest last hosted the Bocuse d’Or continental finals in 2016, won by the Hungarian team led by chef Tamás Széll. Hungary will be represented this year by Bence Dalnoki, sous chef of the Michelin-star restaurant Stand, and his junior chef, Patrik Nyikos.
Featured image: Zsolt Haraszti, chef of Societé, at the Hungarian final of the Bocuse d’Or cooking competition at the Sirha Budapest 2020 International Food and HoReCa Exhibition at Hungexpo Budapest Fair Center on February 5, 2020. Photo by Zoltán Balogh/MTI