Bocuse d'Or Hungary

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.

Bocuse D'Or Hungary
Ádám Pohner

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.

Ádám Pohner’s plate theme was named Chartreuse “Hommage Robuchon” on the menu card. His chartreuse was made of potato, aubergine and clams. Furthermore, there was an apple salad with cucumber and horseradish, asparagus and a sauce made of pastis on his plate.

Bocuse d'Or Hungary
Ádám Pohner’s meat plate

Denmark finished in the first place, while the silver and the bronze medal went to Sweden and Norway. Christian Wellendorf (Denmark) received the prize for the best commis while the award for the best platter went to France. Finnland received the special dish prize, and the prize for the best poster/ promotional campaign was given to Morocco.

Bocuse d'Or Hungary
Jenő Rácz (China coach) with the Hungarian team

According to the organisers, Bocuse d’Or brought together 24 participants from all continents for two days (January 29-30) of intense competition. Initiated in 1987 by Paul Bocuse, throughout more than 30 years the contest has become a fantastic springboard for chefs, promoting culinary savoir-faire and gastronomic heritages from around our planet.



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