Each team had 5 hours and 35 minutes to present a fish dish from Danube river sterlet and a meat dish from venison. The Hungarian team, led by chef Tamás Széll, came ahead of Norway and Sweden to come in first at the event. The victory means that the Hungarian team, comprised of Mr Széll, commis Kevin Szabó, coach Frigyes Vomberg and team captain Szabina Szulló, will be joined by chefs from the Netherlands, Switzerland, France, Belgium, Denmark, Iceland, Finland and Estonia at the Bocuse d'Or final in Lyon next year.
Bocuse d’Or - the ultimate competition in the world of gastronomy has always been associated with sophistication, precision and creativity and it is no coincidence. This friendly battle between the best chefs in the world leads us way beyond the process of making meals – it challenges the final frontiers of human senses by creating something every time that is worthy of being called a piece of art. In Hungary, about 10 years ago we started to talk about a phenomenon we like to call our ‘gastronomical revolution’. It symbolised the process where the once famous and refined Hungarian cuisine, after a long period of deterioration, finally reinvented itself and emerged from its ashes more intensely and colourfully than ever before.
We would like to show what we have achieved, set the young generation a good example and provide wonderful culinary adventures and new flavours in Europe’s miraculous scenery. Just like the bridges above the Danube and the enchanting view of Budapest, the universal culinary art binds people in a similar way, transcending borders, it links new lands, new people and new ingredients up to this system. - Zoltán Hamvas, President of the Hungarian Bocuse d’Or Academy
Gold-medal winning chef Tamás Széll impressed the jury with his meat dish of leg of young venison grilled on charcoal with Hungarian spices, mushrooms and smoked mangalica pork fat. His fish dish was lightly salted sterlet and langoustine glazed with pickled ramson seeds and brown butter, alongside crispy scallops with chervil and Hungarian smoked pork fat.
I don't believe what's happened. I just want to thank everybody in the Hungarian team. We are really proud, of course. - said Tamás Széll
Mr Széll revealed that he had been preparing for the event for four and a half months and will begin focusing on next year’s global finals from August, following a summer break.
When Hungary first participated in the final of the Bocuse d’Or in 2013, chef Tamás Széll achieved 10th place, and in 2015 Gábor Molnár finished in 13th position.
Maybe the Hungarian team can pull off another surprise win?
