Although a chef remains young at heart forever, if he or she wishes to participate in a youth competition, they are eligible up to the age of 27. It is understandable that every year with every place won is valuable in the progress of the young candidate who makes to the top.

The 23rd National Jeunes Chefs Rôtisseurs 2018 Competition had 12 enthusiastic entrants with the winner being announced at a gala luncheon. Thanks to the sponsors’ support a different element was introduced into the competition. Competitors were able to select and collect vegetables and fruit from Metro supermarket.

We congratulate Erik Kiss, from the Four Seasons Hotel in Budapest, who will represent Hungary at the international competition in Taiwan on September 7th. The competition for first place was fierce so many congratulations are due to the young chefs who were Runner Up and in Third Place respectively.

Maître Restaurateur Szilvia Szarvas and Maître Hotelier András Gendúr, owners of La Perle Noire (The Black Pearl) located in Budapest’s diplomatic district, are gastronomic ambassadors committed to quality and elegance.

Executive Chef Árpád Kovács and his excellent team created a special summer menu for the festive occasion. Buffalo-cauliflower with panna cotta tzatziki ice cream was the starter followed by duck leg confit with cottage cheese noodles, Jerusalem artichoke and rhubarb compote which offered an unusual, exciting visual and taste experience.

Special attention ensured that courses were of perfectly equal value. In this case the French cheese selection followed by the chocolate mousse with strawberry variation for dessert represented the highest quality.

Everyone involved in the competition and the celebratory lunch thereafter were winners because, in addition to the professionalism, we were all enriched by the friendly gathering and the special culinary experiences.

Vive la Chaîne!

Iván Novák
Bailli Délégué

Photos (c) Réka Földi