Hungary takes home ‘Best Platter’ special prize at Bocuse d’Or
On 26 and 27 January, the prestigious Bocuse d’Or Grand Final took place once again at Sirha Lyon. Out of 24 competing teams from around the globe, Hungary succeeded in winning the special “Best Platter” award—just as they did at the earlier European round in Trondheim.
This year’s competition kicked off by honouring social engagement efforts. New Zealand and Chile both received awards for their commitment in that category. The prize for best commis chef went to Camille Pigot of the French team, while Norway secured the trophy for the best-plated dish. The Hungarian team, led by head chef Roland Kelemen, repeated their European-level success by crafting what the judges deemed the finest platter in the event.
Regarding the overall results, the top three spots were claimed by Sweden in third place, Denmark in second, and France taking the gold. Hungary finished 13th in the final ranking, Turizmus.com reported.
The Hungarian lineup was composed of Roland Kelemen, executive chef at Hunguest Sóstó, and Noel Fodor from a family-run restaurant in Siófok, serving as commis. The coach, László Szabó, works for the Hungast Group, while the team president and tasting jury member was Bence Dalnoki, sous chef at the two-Michelin-starred Stand Restaurant. Dalnoki previously stood on the podium in Lyon, securing the bronze medal with his team in the previous season. Christian André Pettersen of Norway supported them, who—much like Dalnoki—had also earned a third-place finish in a past Bocuse d’Or final.
In Lyon, as is tradition, two types of dishes were presented. The Hungarian team stood out in the platter category, which required an entire bone-in venison saddle, including both tenderloins and a venison shoulder pie. Additionally, competitors were required to incorporate whole foie gras and to include a fruit-based garnish representative of their national cuisine. A separate side dish had to showcase tea as the main flavour component, accompanied by stuffed dough.
Among the Hungarian ingredients were Tokaji and Olaszrizling wines, as well as a fruit garnish devised from Williams pear, sour cherries, and Beszterce plums—three fruits that are quintessential bases for traditional Hungarian pálinka. This meticulous combination of flavours and techniques contributed to Hungary’s triumph as the creator of the event’s best platter.
As we wrote earlier, a Hungarian soup has earned a place among the world’s culinary elite, ranking 77th in Taste Atlas’s top 100 dishes, details HERE.
Also interesting, Budapest to host Central and Eastern Europe’s most outstanding gastronomy market Time Out Market, details HERE.