The Hungarian team came third in the world finals of the Bocuse d’Or


The Hungarian team made up of chef Bence Dalnoki and commis Patrik Nyikos won a bronze medal at the world finals of the Bocuse d’Or cooking competition, the results of which were announced on the second day of the event, Monday evening, in Lyon, France. The winner of this year’s final is Denmark.

The world finals of the Bocuse d’Or, considered the most prestigious international cooking competition, are held every two years in the hometown of the eponymous chef Paul Bocuse. At this year’s world finals, teams from 24 nations prepared their dishes on Sunday and Monday.

The Hungarian Bocuse team came in second place at the European selection. The team was headed by Bence Dalnoki, the sous chef of Stand Étterem, which was awarded two Michelin stars in November, whose work was assisted by Patrik Nyikos as a commis. The duties of the coach were performed by Tamás Széll, while the president of the team was Zoltán Hamvas, president of the Hungarian Bocuse d’Or Academy.

Denmark won the world final this year, the Norwegian team finished in second place, and the Hungarian team took the bronze medal, representing its strongest performance to date.

The prize for the best commis (assistant) of the competition went to Norway, the best bowl went to Sweden, and the best plate theme went to the French team.

For the first time, the social commitment award was presented, which was won by the Mexican team, and also for the first time, the competition had a children’s jury, which awarded its special prize to Japan.

At the finals of the Bocuse d’Or in Lyon, the teams traditionally have to prepare two dishes: a spectacular dish, which must be presented first as a whole and then served on a plate, and a course that has already been prepared on a plate.

Mandatory ingredients for the dish were monkfish, black mussels, and Saint James mussels.

The plate theme turned out to be groundbreaking, as the teams had to prepare a children’s menu and three courses for 15 people. Each of the courses had to include pumpkin, the appetizer had to be vegan, and the main course had to include eggs.



Photo: Facebook/Antonio Fekete

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