Held from January 22-23, 2023 Bocuse d’Or World Cup 24 Nations, Australia, Belgium, Chile, Denmark, South Korea, United States, Estonia, Finland, France, Iceland, Japan, Canada, China, Colombia, Morocco, Mauritius, Mexico, Great Britain, Norway, Sri-Teams from Chefs from Sri Lanka, Sweden, New Zealand and Hungary compared their skills. For the first time this year, teams from New Zealand and Mauritius took part in the finals of the cooking competition held in Lyon. For the first time in the competition’s history, the Social Commitment Award was awarded.
Dishes this year as well Pence Dalnokiand is the Head Chef at the Michelin-starred Stand Restaurant and Patrick Nikos Made by Comiz, Michelin-starred Chef Malik, Tamas Zell under his control. The team is headed by Szabina Szulló, who is also the owner and head chef of the suite, and its boss is Zoltán Hamvas, president of the Hungarian Bocuse d’Or Academy. In last year’s European Bocuse d’Or final, which our country organized for the second time, the Hungarian team won silver.
Pence Dalnoky/Photo: Fekete Antonio Hungarian Bocuse d’Or Academy Facebook page
The 2023 Bocuse d’Or special awards have been won by:
Social Commitment Award: Mexico
Best Comme Award: Norway
Most Beautiful Painting Award: France
Best meat dish award: Sweden
Children’s Special Prize: Japan
2023 Bocuse d’Or winners:
First place: Denmark
Second. Location: Norway
Third. Location: Hungary
In the Lyon finals, teams had to prepare two dishes as usual: an exquisite dish, which had to be served together first and then served on a plate, as well as a dish already prepared on a plate. The obligatory ingredients of the dish were monkfish, black mussels and St. James mussels. The other subject, that of the painting, was completely groundbreaking and revolutionary. Teams had to prepare a children’s menu, three courses for 15 people. Each of the three dishes must include pumpkin, the appetizer must be vegetarian, and the main course must include eggs.
Pence Dalnocki said the following on the two subjects:
Painting theme – feeding children:
Kids can be tricky when it comes to eating, so we wanted to be a little more sophisticated than them. In the childhood of many children, eating vegetables is a nerve-wracking point, sometimes even punishment. In appetizers, we wanted to show the beauty, variety and, of course, naturalness of vegetables. We also do not agree with the parents’ opinion that you should not play with food. If we play with food right, we will learn about ingredients, textures, flavors, spices, and cooking methods.
In the main course, we playfully wanted to show the kids that the kitchen is the most exciting playground and that food can be the most wonderful way to celebrate special occasions and holidays. As the saying goes, an apple a day keeps the doctor away. What if our apple was magic?
bowl theme: We love fish, we also love to fish, but we haven’t had a close relationship with perch yet. In Central Europe, where the nearest sea is at least 6 hours away, working with these marine components was quite a challenge. But what is Bocuse d’Or if not a challenge? So we jumped headfirst into the sea, researched which of our national treasures would fit best, and created Budapest’s version of perch.
Congratulations to the Hungarian national team and the other participating countries for their performance!
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