Archive for the ‘2014 January’ Category

25Jan

Scottish_lowresA taste of things ‘north of the border’. On the day after Burns Night, our Scottish Brunch features fine food and beverages from Scotland: beer soup, hearty and warming haggis, whiskey marinated ribs, steaks, chicken wings, and naturally a tasting session of the great whisky-producing regions of the Highlands, Lowlands, Islay and Campbelltown. All this northern feasting is enhanced with the unmistakeable sound of the bagpipes played live by Scottish pipers.

Location: Brasserie & Atrium Restaurant

Date 26 January 2014. 12:00-16:00

Price: 8,900 HUF per adult, 50% discount for children between 6 and 14 years old and complimentary for children under 6.

For further information and bookings, please contact us on +36 1 479 4850 or cuisine.budapest@corinthia.com

21Jan

Esterhazy cake – modern style preserving the tradition

20140121_Chef recommendsIngredients:

100 g Wgg Yolk
300 g Egg Whites
425 g Sugar
475g Almonds
50 g Flour
3 g Ground Cinnamon
625 g Cream
250g White Chocolate
75 g Trimoline
375 g Almond pralines
200g Milk Chocolate
125 g Dark Chocolate
150 g Butter

Method
1. Preheat the oven at 210° C.
2. Make the sponge base: Whip the egg white with sugar until stiff, then mix in the flour, ground almond and ground cinnamon.
3. Place the mix on silicone baking paper and cook in a pre-heated oven at 210° C.
4. Make the ganache: Heat the cream with trimoline (invert syrup) to 90° C; pour on to the combined milk chocolate, dark chocolate and almond praline. When the ganache has cooled to 40° C, add the butter and mix to a smooth consistency using a blender.
5. Make the almond cream: Heat the milk, cream, sugar and egg yolk to 84° C; add the soaked gelatine sheets then pour onto the white chocolate and mix using a blender. Finally, stir in the ground, roasted almonds, place in a fridge and use the following day.
6. To finish and compile the Esterhazy Cake: When the sponge bases were cool down spread evenly the ganache onto the layers.
7. To serve, decorate tastefully with the cold almond cream. Beside of this you can use white chocolate layers, crispy wafers or pickled cherry as well.

17Jan

Interview with Róbert Bakos Front Office Administrator

bakos_robert_LZ4T3322How long have you worked at the hotel?
Since 21 October 2002.

Which areas have you worked in, and where are you now?
Assistant Bell Captain, from 21 October 2002 – 30 September 2005; Front Office Coordinator, from 1 October 2005 to the present day.

What are your duties?
Basically, carrying out Front Office specialist (managing, filing registration forms-individual reservations etc.) and non-specialist (HR, Finance, stocking-procurement etc.) administration tasks. As well as this, during peak times, when Front Office sections are seriously overloaded, I assist in their work (escorting guests, presenting rooms, arranging room accoutrements, delivering various urgent items, mailing, supervising baggage in the lobby etc.). I frequently have the chance to put my knowledge of Russian into practice, when I can help Russian-speaking guests – who know little or no other foreign languages – in different areas of the hotel (F&B, SPA, etc.).

What was your happiest experience in relation to the hotel?
Not long after the hotel had opened a car arrived for a media event, it ‘parked’, and from within a sultry female voice from an attractive lady in her 40s said, “Good evening, I’m sorry to bother you but could you park my car properly because I am not brilliant at parking.” It was the Hungarian actress Judit Hernádi.

What do you enjoy doing in your spare time?
I like taking long walks and spending my time outside. My favourite leisure occupation is listening to music, not only various light music trends but classical is also an important element. Furthermore, I really like TV documentaries and informative articles.

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