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Bocuse d'Or Europe 2014 and Hungary
Fantastic atmosphere, international supporters, contestants side-by-side, incredible precision, detailed attention, muscular effort and speed so as to qualify among the first 12 teams and all this in under 5h35 minutes!
Nagy Edina Eszter
Best of Budapest online | May 19, 2014
No, this is not insight into a sport competition, however similar to that; this is a ’snapshot’ of the Bocuse d’Or, the gastronomic world’s most well-known contest. The Hungarian team, composed by Gábor Molnár chef, Adam Pohner commis, Peter Várvízi coach and Zoltán Hamvas who represented the country onthe jury ’cooked themselves’ to the European round to the World final. They had to cook a fish and a meat dish, the first served on plate, while the latter on a plate.

The Hungarian team prepared these:

Gentle spring breeze on the shore

Black cod and Norwegian scampi rolled into eryngii carpet
Oyster jelly ravioli with mussel tartar
Asparagus cannelloni served in sabayon sauce, accompanied by field flowers, almond taller and fresh herbs
Grilled Oyster cake with scallop in a spinach topped kohlrabi field

Spring on the farmstead

Balsamic orange glazed fricandeau roulade with marinated pork leg 'petals' and black pudding in its heart rolled into lemon crumble and served with smoked paprika flavored pork jus
Onion cupola filled with preserves presented on mustard seasoned apple jelly with crispy potato chips on the top
Striped potato tower stuffed with smashed parsley potato topped with black olive tartar nockerl
Chestnut flour based flower pot filled with buckwheat, sauce Béarnaise and sugar-pea ragout

9th place

This year the team representing Hungary followed the example of Tamás Széll (Restaurant Onyx) in Brussels, and achieved a praiseworthy 9th place from among a strong field of the 20 best competing countries present in Stockholm at the Bocuse d’Or Europe competition. Thus, for the 2nd time in history, we have a chance of having our bests competing in our colors in the finals that showcase marvelous culinary masterpieces. We can proudly say, that those months of tough preparation, in which the Bocuse d’Or winner Serge Vieira also played a role as a trainer, bore fruit. Now those who were there cheering on the team, those who celebrated the results with them and those who are interested in the so-called ’haute cuisine’ can look forward with pleasure to the creations that our Hungarian team will put on the table in January 2015 in Lyon and what this final will bring for us.

Another good news

The awards ceremony brought more great news for us: Budapest won the right to organize the next European round of Bocuse d’Or, to be held in 2016. This decision, that we will host the World’s most well-known and recognized culinary competition’s qualifying round for the final is – as expressed by Zoltán Hamvas, president of the Hungarian Bocuse d’Or Academy like „we would gain the opportunity to organize the European Cup in football”. Thanks to the favorable assessment of Hungary’s tender we are featured in the World’s culinary calendar, which can be promising for the country on several fields.
I can proudly state based on my personal experiences, that going through these culinary adventures, cheering for and celebrating with the team, is invaluable and last but not least seeing the step by step expanding list of successes through which Hungary reinforces its position on the culinary world map is really promising for the future.



 
 
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