At the Bocuse d’Or Europe selection in Marseille, the Hungarian team finished 9th, qualifying for the world final to be held in Lyon in January 2027.
The team was led by chef Roland Kelemen, supported by commis Zoltán Vincze, coach Bence Dalnoki and Tamás Széll. The Scandinavian countries once again swept the board in the European round, with Denmark first and Norway second, while – in an unexpected turn – Italy took third place on the podium.
In the competition, held under a Mediterranean theme, the Hungarians showcased their skills with two distinctive dishes: on the “Surf ’n’ Turf in the Hungarian Garden” plate, squid and beef tenderloin were paired with smoked cheese, fresh herbs and spring garnishes, while the centrepiece of the platter was apple-wood-smoked red mullet stuffed with scallops, served with a bouillabaisse-inspired velouté.
The character of Hungarian cuisine also came through strongly in the dishes: chickpea paprikash, sour cream flavours and a “mock caviar” made from Tokaji Aszú linked Hungarian and international gastronomy in a unique way. The result, achieved in an outstanding field, proves once again that the Hungarian team represents the country with distinction and secures Hungarian gastronomy’s place at one of the world’s most prestigious culinary competitions.