29May

121A5840Péter Bolyki joined the hotel having already established himself as a highly skilled professional in a number of countries. He had been working for Hapag Lloyd MS Hanseatic, Regent Seven Seas Mariner, Palais Auersperg and
the Adventure Catering and Schönbrunn Orangerie. We invite you to cook with us and try Péter’s favorites.

THAI RED CURRY WITH ASPARAGUS AND TOFU

INGREDIENTS
1 tbsp. peanut oil | 150 gramm tofu | cut into triangles | 0,1 liter unsweetened coconut milk,
25 gramm red curry paste | 1 liter vegetable broth | 2 tbsp. soy sauce | 1 tbsp. light brown
sugar | 1 medium red bell pepper | thinly sliced | 1 piece kafir leaves | 1 slice galangal |
2 slices ginger and 1 thai lemongras | 50 gramm asparagus, tough ends removed | cut into
3 cm pieces | cooked rice or rice noodles | lime wedges and cilantro leaves for serving

PREPARATION METHODS
thaicurry• Heat peanut oil in large wok or pan over medium high heat. Add tofu triangles and cook for 3 minutes; flip tofu over and cook 3 minutes more on other side. Place tofu on a plate lined with paper towels .
• Return the pan to medium-high heat, add the coconut milk and cook, stirring
constantly, until it thickens (about 2 minutes). Stir in red curry paste and cook until fragrant, about 1 minute.
• Add broth, soy sauce, kafir leaves, galangal, ginger, lemongras and sugar. Once sauce comes add the asparagus and cook 3 minutes more. Return tofu to the pan and stir until coated with curry sauce. Remove from heat and serve over noodles or rice; garnish with lime wedges and cilantro.

21May

Gastro Boulevard Budapest debuts at the Gourmet Festival with a snappy crocodile dish for real gastro adventurers.

Rickshaw RollCorinthia Hotel Budapest is proud to present Gastro Boulevard Budapest, encompassing its 6-in-1 set of top class outlets. With the introduction of the Michelin-recommended Far Eastern Rickshaw last year, this is the second time the hotel presents its cuisine at the Gourmet Festival.
Our impressive booth allows visitors to sample the signature dish of this year’s festival, famed Hungarian paprikás csirke (chicken paprika) as well as an exciting hot-and-cold dessert with a blend of lively textures and flavours. But unquestionably, the biggest hit of Gastro Boulevard Budapest is going to be the crocoroll.

Peter Bolyki, Executive Chef of Corinthia Hotel Budapest, was somewhat mysterious but also very enthusiastic about this exceptional and special meal: “Luxury dining is not only about combining the most modern technologies with the finest quality ingredients. People, tastes and demands change. It is essential to come up with something surprising, interesting and unique, to be innovative, experimental, daring, but in a free and easy way. Tasting crocodile is a truly matchless experience. The mellow texture complements the sassy and exciting flavour of the meat with the right amount and selection of spices. We serve this meal as a real summer delicacy since it represents everything that this season is admired for: the heat, the temper and exotic adventures. I believe crocodile is going to be a popular and much loved meal, since it is pure, tender and served in a sophisticated yet exciting way.”

It is certainly worth visiting Gastro Boulevard Budapest at the Gourmet Festival and not only for the crocodile. The luckiest guests will also have the opportunity to win an amazing Sunday Brunch in the fabulous Corinthia Hotel Budapest.

#GASTROBOULEVARDBUDAPEST

15May

Gastro Boulevard Budapest debuts at the Gourmet Festival with a snappy crocodile dish for real gastro adventurers.

Rickshaw RollCorinthia Hotel Budapest is proud to present Gastro Boulevard Budapest, encompassing its 6-in-1 set of top class outlets. With the introduction of the Michelin-recommended Far Eastern Rickshaw last year, this is the second time the hotel presents its cuisine at the Gourmet Festival.
Our impressive booth allows visitors to sample the signature dish of this year’s festival, famed Hungarian paprikás csirke (chicken paprika) as well as an exciting hot-and-cold dessert with a blend of lively textures and flavours. But unquestionably, the biggest hit of Gastro Boulevard Budapest is going to be the crocoroll.

Peter Bolyki, Executive Chef of Corinthia Hotel Budapest, was somewhat mysterious but also very enthusiastic about this exceptional and special meal: “Luxury dining is not only about combining the most modern technologies with the finest quality ingredients. People, tastes and demands change. It is essential to come up with something surprising, interesting and unique, to be innovative, experimental, daring, but in a free and easy way. Tasting crocodile is a truly matchless experience. The mellow texture complements the sassy and exciting flavour of the meat with the right amount and selection of spices. We serve this meal as a real summer delicacy since it represents everything that this season is admired for: the heat, the temper and exotic adventures. I believe crocodile is going to be a popular and much loved meal, since it is pure, tender and served in a sophisticated yet exciting way.”

It is certainly worth visiting Gastro Boulevard Budapest at the Gourmet Festival and not only for the crocodile. The luckiest guests will also have the opportunity to win an amazing Sunday Brunch in the fabulous Corinthia Hotel Budapest.



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