Bocuse d'Or Europe 2016

The Hungarian chef Tamás Széll wins the Bocuse d’Or Europe 2016, the most prestigious reward in the world of European gastronomy, at home. Tamás Széll surpassed the other 19 participants thanks to his talent and creativity. He won over the contest jury that was composed of legendary chefs from all over Europe by preparing  a leg of young deer grilled on charcoal with Hungarian spices, mushrooms and smoked magalicza pork fat (Hungarian spring forest theme) and a lightly salted Sterlet and langoustine glazed with pickled ramson seeds and brown butter (Hungarian spring revival).

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Therefore, he reaches the podium alongside the Norwegian Christopher William Davidsen and the Swedish Alexander Sjögren respectively on the second and third place.

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After two days of very intense competition, 11 European candidates have now earned their qualification to take part in the World Final that will take place in Lyon, France on January 24th and 25th, 2017. An event that promises to mark the history of the contest, as not only will it reveal the new stars of gastronomy worldwide but it will also mark the 30th anniversary of this  unique contest that was created by Paul Bocuse, the leader of haute cuisine.

Congratulations to the 11 qualified countries:

Hungary - Tamás SZÉLL - Onyx*, à Budapest

Norway - Christopher William DAVIDSEN - Søstrene Karlsen, à Trondheim

Sweden - Alexander SJÖGREN - Chef Freelance

France - Laurent LEMAL - Domaine Riberach*, à Bélesta

Iceland - Viktor Örn ANDRESSON - Grillid / Radisson SAS, à Reykjavik

Finland - Eero VOTTONEN - Restaurant Olo*, à Helsinki

Netherlands - Jan SMINK - Librije***, à Zwolle

Switzerland - Filipe FONSECA PINHEIRO - Restaurant Hôtel de Ville***, à Crissier

Belgium - Peter AESAERT - Belgocatering, à Alost

Denmark - Morten FALK - Kadeau*, à Aakirkeby

Estonia - Dmitri ROOZ - Restaurant Farm, à Tallinn