Tamás Széll chef won the European Bocuse d’Or chef contest last year in Budapest, and he has suberb chances at the world contest as well to achieve a high rank today in Lyon.
The world champion will be announced tonight. If you happen to be at the contest, before the celebration, you have some time to taste great Hungarian wines at Sirha exhibition at the Hungarian pavilion: for example Kreinbather Juhfark, Furmint and Hárslevelű wines from volcanic Somló, Béres wines with their great dry Furmint and the full bodied, stunning Bock Cuvée from the southern wine region, Villány.
Tamás Széll European champion did his dishes in a fantastic way! The great challenge, to make a 100% vegan meal was carried on in an amazing way: the creation called ‘Under the roots and leaves’ contained Tokaj wines, Tokaj vinegar (in the shapes of pearls), Hungarian truffles, pumpkin seed, celery, ramsons and pepper, while the meat dish called ‘Hungarian winter forest’ contained mangalitza ham and bacon, duck liver, Tokaji Furmint and Aszú and pickled root vegetables.
Let’s support the Hungarian Team in Lyon with our wine glass held high!