Best of Budapest & Hungary

The Hungarian team won the special prize for the platter theme at this year's Bocuse d'Or in Lyon, France this Monday. In the overall competition, Hungary finished 13th.

    The winner of the world gastronomy competition this year was France, followed by Denmark and Sweden.

    The Hungarian team was led by Roland Kelemen, Deputy Chef of Hunguest Sóstó. His commis was Noel Fodor from Siófok, the coach was László Szabó, and the team leader was Bence Dalnoki, the sous-chef of the two Michelin-starred Stand Restaurant. Dalnoki won bronze in the previous competition.

    "For the platter, one had to prepare the venison backbone, which had to be placed in one piece, boned, on the platter, and it was compulsory to use the two tenderloins. Teams also had to present a pie made of venison and use a whole foie gras. It was also obligatory to prepare a fruit garnish typical of the cuisine of the country. And a side dish also had to be presented, in which tea had to be used and served with a mandatory stuffed pasta. In the side dish theme, you had to impress the judges with a celery, fish and lobster mini dish," Roland Kelemen told the Hungarian women's magazine Nők Lapja.