As we speak, Hungarian chef Tamás Széll and his team are currently cooking in the Bocuse d’Or cooking competition’s Finale, which is being held today and tomorrow in Lyon, France. As we have previously reported, Széll and his team have been preparing for this event for months following their victory in the European Bocuse d’Or last year.
According to Hungarian news site Origo, the Hungarian team will be the last to cook today, in the number 12 spot, behind countries ranging from China to France to Chile.
Széll and his team will be cooking two separate courses, one in the vegan category, and one for the contest’s main course, ‘Bresse chicken and shellfish.’ The team have included uniquely Hungarian touches in each course.
Tamás Széll, his team, and judges looking over ingredients before the start of cooking at this year’s Bocuse d’Or Finale (Photo: Zsolt Szigetváry- MTI).
The Hungarian ingredients in the Vegan menu include Tokaji wine, Tokaji vinegar, pumpkin seeds, wild garlic, celeriac, Hungarian truffles, and peppers. The menu’s theme is ‘Under Roots and Leaves.’ It includes the following dishes:
- Grilled celeriac, Hungarian truffle, pickled wild onion and pumpkin seed
- Beets, mushrooms, cooked garlic, and flowers with crunchy leaves
- Yellow beets and onion-jam with pickled elderberries, Tokaji furmint, peppers, and mustard seeds
- Pear confit in parsley oil, with parsley leaf
- Toasted leek, black pepper, and pickled lemon
- Crunchy ‘root’ and sunchoke puree
- ‘Walnut’ and mushroom jelly
- Tokaji vinegar pearls and pickled carrots
- Sauce: Parsley cream; grilled celeriac dip and Hungarian truffle
The Hungarian ingredients in the main course, ‘Bresse chicken and shellfish,’ are Tokaji furmint and aszú wines, mangalica ham and bacon, pumpkin seeds, duck liver, and peppers. The menu’s theme is “The Hungarian forest in winter.” The dishes include are the as follows:
- Grilled chicken leg, wing, and innards; Lobster, spices, and wild mushrooms
- chicken breast ‘mosaic’ with crispy chicken skin, chicken fat, and crunchy ‘oakleaves’
- Crayfish with peppers, parsley cream, and lobster foam
Tamás Széll putting a pair of chickens’ feet to the fire (Photo: Zsolt Szigetváry- MTI).
The side dishes include:
- Yellow beets and onion jam with pickled root vegetables, Kissaszond cheese dip, and Hungarian truffle
- ‘Tartlet Flower’: marinated green peas with pickled lemon, mangalica ham, and sunchoke puree
- Beet jelly with sour cherry vinegar, roasted duck liver and green apple, mustard and pumpkin seeds, sorrel flower
- Sauce: Chicken jus with grilled chicken breast, Tokaji furmint and aszú, black pepper, pickled pine and browned butter
And, rest assured, Széll and the chefs on his team are far from the only Hungarians in attendance; in fact, the event’s stands are packed with fans from Hungary, here to cheer on their team in its quest for gastronomic glory.
Hungarian fans cheering their team on at the Bocuse d’Or Finale (Photo: Zsolt Szigetváry- MTI).
In addition, this year, for the first time ever, one of the MCs of the Bocuse d’Or will be a non-Frenchman, as Hungarian gastro blogger and food critic András Jókúti is serving as one of this year’s Masters of Ceremony for the prestigious cooking championship.
Hungarian food blogger András Jókúti (left), the first non-Frenchman to serve as an MC at the Bocuse d’Or Finale (Photo-Origo).
The competition’s other contestants will have their own opportunity to show their gastronomic prowess in tomorrow’s continuation of the contest. You can view a live feed of the Bocuse d’Or Finale here.
Be sure to stay tuned to Hungary Today for more news and contest results!
Via origo.hu, Bocuse d’Or official website, and bocusedeorhungary.hu
Images via MTI, origo.hu, and