Hungary has been crowned the winner of the Bocuse d’Or Europe.
The Bocuse d’Or is one of the most prestigious cooking competitions in the world and is often referred to as the culinary equivalent of the Olympic Games.
Chefs from 20 countries battled it out in Budapest on Tuesday and Wednesday. The 11 best will go forward to the world final in Lyon in January 2017.
Each team had to prepare two dishes using deer, stertlet (a type of sturgeon), and the ‘secret ingredient’ of tarragon, which chefs were told about the day before.
“This is a competition about real chefs, this is no reality TV, this is real thing like a sporting event, everything is live in front of the audience,” honorary president Jérome Bocuse told Euronews.
Preparations are already underway for the main event in Lyon in January 2017, where the successful European teams will join Latin, North American and Asian representatives.