Bocuse d’Or: Denmark won, Hungary is the 12th – photos

Denmark won for the second time in the contest’s history; the Hungarian team finished in the 12th place. Interestingly, Hungarians were not only in the Hungarian team but also in the Chinese, since their coach was the Hungarian chef, Jenő Rácz.

For this edition the participants had to create 2 recipes to win over the judges: roast a rack of veal with 5 prime ribs as a tribute to Paul Bocuse and revisit the Chartreuse of vegetables and shellfish as a tribute to Joël Robuchon.

The Hungarian team made their meals on Tuesday and was lead by Ádám Pohner. He was helped by commis Richárd Csillag and coach Viktor Segal. The chairman of the team was Zoltán Hamvas, president of the Hungarian Bocuse d’Or Academy. However, since he fell ill during the contest, he was replaced by Tamás Széll in the jury of the meat plates. In fact, chef Tamás Széll represented Hungary two times in the Bocuse d’Or competition and gained the 10th place in 2013 and the 4th in 2017 after winning the European part of the tournament.

The main element of the Hungarian team’s meat plate was a Carré de Veau named “Balaton”. Moreover, there was also a fried veal chop, sweetbread with sweet potato and tarragon, sweet potato cream, radicchio- and radish dumpling, green peas with mushroom, and a special pasta called “derelye” on the plate.