Hungary Qualifies for Bocuse d’Or World Final Once Again

At the Bocuse d’Or Europe European qualification contest in the southern French city of Marseille, the Hungarian team finished in 9th place, thereby qualifying for the world finals to be held in Lyon, France in January 2027. The team was led by Chef Roland Kelemen, supported by commis Zoltán Vincze, coach Bence Dalnoki as well as Tamás Széll. The Scandinavian countries once again dominated the European round, with Denmark taking first place and Norway second, while Italy — in an unexpected twist — claimed the third spot on the podium.

In a competition themed around the Mediterranean, 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 vegetables, while the centerpiece of the dish was red mullet stuffed with scallops and smoked over an apple tree, accompanied by a bouillabaisse-inspired velouté.

The character of Hungarian cuisine was also prominently featured in the dishes: the chickpea paprikás, the sour cream-based flavors, and the “fake caviar” made from Tokaji aszú uniquely bridged domestic and international gastronomy. This achievement among such outstanding competition once again suggests that the Hungarian team represents their country with distinction and secures Hungarian gastronomy’s place in one of the world’s most prestigious culinary competitions.