Archive for the ‘2013 May’ Category

21May

Wagyu beefThe Rickshaw restaurant showcases wagyu beef, renowned for its fine flavour and succulence, in a week of high gourmet drama from the Orient. Diners are offered a selection of fine sake liquors and a great Hungarian wine, Bock Royal Cuvee, to accompany the 4-course meal.

Naturally, the milieu has been designed to reflect the Japanese theme. Every guest also
receives a menu scroll outlining the history and origin of wagyu beef.

WHEN: 21-25 May 2013, 6pm-11pm

WHERE: Corinthia Hotel Budapest, Rickshaw Restaurant

MORE INFORMATION AND TABLE RESERVATION: +36 1 479 4855 | cuisine.budapest@corinthia.com |
corinthia.com

PRICE: 19,900 HUF/person

Short story

Wagyu Beef from the Darling Downs Region of Queensland, Australia. Wagyu is a breed of cattle predisposed to intense marbling; a quality that delivers a true “melt in the mouth” experience. Wagyu meat consider it to be the most tender, most succulent and tastiest meat in the world.  Wagyu beef cattle are raised to be healthy animals in well-ventilated barns spread with sawdust.

They are fed with a mixture of hay and highly nutritious, safe compound feeds. Farmers who breed wagyu cattle raise them with careful attention to detail as if they were their own children, keeping a close eye on everything, including their physical condition. The Wagyu beef have got massage and fed on beer- focusing on the quality rather than the quantity of their beef. Wagyu beef is also naturally enriched with omega-3 and omega-6 monounsaturated fats. The Wagyu mark is attached exclusively to authentic domestic beef to distinguish such wagyu beef quality. This mark acts as a guide when selecting delicious, high-quality, authentic wagyu beef.

The Wagyu Beef Degustation Menu

  • Seared salmon tataki and Asahi beer batter tempura prawn with salad leaves and ponzu dressing
  • Mizo soup with shitake mushroom and scallions
  • Seared Darling Downs Queensland Wagyu beef sirloin steak with sautéed mushrooms and fresh asparagus; choice of fried rice or roasted ginger potatoes

Mango Dessert Variation

  • Fresh mango with coconut milk and sago;
  • Crème brûlée;
  • Sorbet
16May

childrenday_brunchAll kids love cooking and we’ll look after them as they make pastas and pizzas and get all sticky at the chocolate fountain. There are some great homemade lemonades (banana, elderflower, strawberry, original) and a brilliant clown who makes balloon animals and has a great line in storytelling.

  • Lavish international buffet selection
  • Free flowing of champagne, house wines, beer and soft drinks
  • Live music
  • Clown
  • Chocolate fountain
  • Home-made lemonades
  • Baloon folding
  • Kids’ Corner with exciting games and toys
  • Free parking in our garage

WHEN: 26 May 2013, 12pm-4pm
WHERE: Corinthia Hotel Budapest, Brasserie Restaurant
PRICE: 8,900 HUF per adult, 50% discount for children between 6 and 14 years old and complimentary for younger ones.
MORE INFORMATION AND TABLE RESERVATION: +36 1 479 4850 | cuisine.budapest@corinthia.com | corinthia.com

13May

gourmet festivalIf you want to know more about, and sample, many of the very finest delicacies created in Hungary, the Gourmet Festival is the place to be. Everything from handmade chocolates to cheeses, from biscuits to beer, from bakery products to bio wines, and much more besides. There are also two cooking shows on both days (Saturday: chocolate and Far Eastern cuisine; Sunday: Indians cuisine and Spirit of Corinthia), where top chefs let you into a few trade secrets!

WHEN: 25-26 May 2013, 10am-6pm, Cooking show in every day 1pm-4pm
WHERE: Corinthia Hotel Budapest, Atrium Restaurant
PRICE: 2,990 HUF
MORE INFORMATION AND RESERVATION: +36 1 479 4850 | cuisine.budapest@corinthia.com | corinthia.com

Meet the Chefs programmes

Saturday

12:00 Art of Chocolate 
Gourmet_chocolateHave you always wanted to become a Chocolatier or Chocolate Maker? Get started with Royal Chocolate school for chocolate arts and making chocolate!

16:00 Secrets from The Far Eastern gastronomy (Yang Zhi Jun Rickshaw Chef)
Chinese cooking is one of the greatest methods of cooking. Since ancient time, many factors that have influenced its development. Confucius once said: “Eating is the utmost important thing in life.” Cooking Chinese food requires more time and effort, and is considered a very sophisticated art!
Sunday
12:00 Beauty of India Gastronomy (Lucas Patole chef de partie)
A variety of Indian spices in a wooden tray editorial foodIndian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

16:00 Spirit of Corinthia (Péter Bolyki Executive Sous Chef)
”Using the freshest ingredients, and serving the highest quality food is most important”!

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