Archive for the ‘2013 July’ Category


New Director of Communications at the Corinthia Hotel Budapest

DoryExperienced professional, Mr Gabor Dory has joined the Corinthia Hotel Budapest as Director of Communications

He has graduated from Budapest Economy College and has a diploma in Marketing-Communications and in Economics. He has started his career at a Marketing agency called PPD and later on joined Peugeot Hungaria Kft. He worked for one of the best and most well-known advertising agencies, Publicis Dialog as Client Service Director before moving on to Nissan CEE where he was responsible for regional marketing activities for Hungary, Poland, Slovakia and Czech Republic. Furthermore Gabor was successfully leading the retail communication of Raiffeisen Bank Hungary and joins us now from one of our partner companies, Coninvest Kft.

Gábor has over 15 years of extensive professional experience in communications, brand- and event marketing, customer insight, PR, budgeting and business planning along with team management experience.


Marinated and seared sea scallop with lime air and rouille

(Recipe for 2 persons)

Chef recommendsIngredients


  • Sea scallops 6 pcs
  • Grated ginger 10 gr
  • Fresh lemon juice 20 ml
  • Extra virgin olive oil 50 ml
  • Fresh sprouts 15 gr
  • Salt & pepper to taste

Basic rouille

  • Red bell pepper 1 pc
  • Baked potato 1 pc
  • Tomato purée 1 tbsp
  • Egg yolk 1 pc
  • Garlic glove 1 pc
  • Salt & cayenne pepper to taste
  • Olive oil 125 ml
  • Croutons 4 pcs

Week27_chefDecoration (optional)

  • Micro herbs for decoration
  • Dried black olive powder
  • Spinach pesto
  • Red bell pepper coulis

Lime Air

  • Lime juice 225 gr
  • Water 275 gr
  • Lecite 1.5 gr



• Place 1 roasted red pepper, deseeded, in a food processor with

flesh of the baked potato, tomato purée, egg yolk, garlic clove

and the seasoning.

• Work the ingredients in the machine to a puree, then add the

extra virgin olive oil while the machine is running and work

until smooth and thick. Taste for seasoning. Set aside.

• Toast the croutons and pipe some of the rouille on the

toasted crouton.

• For the different colored rouille remove the bell peppers and

add Fresh spinach juice, and for the yellow add Saffron.


• Slice the scallops to marinate evenly in 4 thin slices, sprinkle

with the salt, grated ginger then dressing with extra virgin

olive oil and freshly squeezed lemon juice.

Week27_chef2 Season the remaining 2 pieces of scallops with salt and pepper

and sear in a hot non stick pan with olive oil, for a minute or

two until slightly caramelized or browned, do not overcook

the scallops.

Lime Air

• Mix the 3 ingredients in a bowl, place the hand blender on

the surface of the liquid and activate to produce the foam,

leave to stabilise for one minute and collect the lime air

formed on the surface.


• On a plate, start by placing the sliced marinated scallop in a

rosace shape, then the colourful rouille croutons and the hot

seared scallop

• Decorate with items listed and finish with the lime air



Express Treatment of the month: Marine or brown sugar body scrub

Royal Spa July spaThe aromatherapy and the sea salt or brown sugar crystals calm the body, relax the muscles and smooth the skin for a natural healthy glow. Your whole body will receive a rejuvenating sense of well-being.

Benefits of Exfoliation
Exfoliating your body can improve the results of your skin care routine and help rejuvenate your skin, it doesn’t matter if you have dry, normal, oily or sensitive skin. The process of exfoliation rids the body of any dry, dull skin by removing dead skin cells from the surface of the epidermis. By removing these dead cells, exfoliation can help keep pores from becoming clogged and leave skin with a refreshed and clean feeling.

In addition to the immediate visual benefits of exfoliation, the removal of dead skin cells speeds up the skin renewal process, simplex allowing smoother, healthier skin cells to take their place.
For further information about the treatment and reservation please contact our Royal Spa on +36 1 479 4650 phone number or email address.

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