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Vip Tours | 1
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| Budapest
- Hungary |
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Extraordinary - Society
June - 2008 |
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5 Stars
& 6 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| When creating something truly unique in the highly
competitive world of cuisine, one must look beyond the expected and learn the
value of risk taking. After all, the act of eating engages all senses as well
as the mind often producing a tumultuous transformation into pleasure, which is
the ultimate expression of flavor. The Giardino Restaurant at the Kempinski
Hotel Corvinus in Budapest is directed by
Executive
Chef Roland Holzer, an Austrian national with an impressive history as head
of many of the top restaurant venues in world-class hotels around the world. It
is through his inspired leadership that he has brought Il Giardino to the edge
of imaginative culinary achievement and beyond. The Food & Beverage Manager
Simon Zaglmann greeted us graciously and led us to our table all the while
filling us in on some highlights of Hungarian history in Budapest. With the
beautiful Danube River nearby, our view to the street in this upper-class
neighborhood included the adjacent high-end shops like Hugo Boss and Cream
fronted by a relaxed pedestrian walkway. Executive Chef Holzer reminded us that
the right ambiance is only the beginning of our culinary journey and that he
intends to satisfy our gastronomic wanderlust with his special talents.
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| We began by observing the way
Il Giardino presents wafer thin slices of Prociutto di Parma to its guests by
slicing directly in front of them with an ornate machine located on a cart.
This delectable treat was accompanied by beautiful cocktail of campari, gin and
pink grapefruit, which worked to sooth the palate while allowing the prociutto
to practically melt in your mouth. Next came the sublime flavor of
Gooseliver Terrine with Tokaji Gelee, a decidedly sensual sensation
producing perfect harmony with the addition of botrytised Tokaji essence, the
national grape varietal of Hungary. A delightful bottle of Tokaji Aszu 1993
Six Puttonyos fit like a puzzle piece offering a supporting role of fresh
berries and crème brulee. |
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| Next came the Chilled Baby Leek Soup with Balik
Lachs, an unusually skillful fusion of subtle flavors and textures further
heightened by the chilling process. A suitable bottle of Sauvignon Blanc
Figula 2007, accentuated the restrained essence of the noble lachs with a
fine nose of fennel followed by balanced tones of citrus and melon. Our main
course featured the 'king of flat fish', Grilled Atlantic Turbot with fresh
Porcini Mushrooms, with a pristine soft and meaty white flesh, which is a
perfect vehicle for uniting the classic earthy elements of the porcini
mushrooms. A deliciously stylish Noblesse Siklósi Chardonnay
Malatinszky 2006 propelled the turbot into high gear with its racy but
classy aromas of fruit, honey, spice and fresh herbs. |
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Certainly, before concluding our dining
experience we expected nothing less than perfection in the form of a finishing
touch. We were not to be disappointed! Team member Edit Domoki, the Pastry Chef
sent out a silky smooth Sabayon of Fresh Berries topped with red
currants, bananas and a decadent dollop of vanilla ice cream. This royally rich
dessert was paired with a bottle of Oremus Late Harvest Tokaji 2006
presenting fresh lemon juice, butter and lemon gelee on the palate. Famed for
their health and restorative properties, Tokaj wines have long been the
favorites of the rich, beautiful and powerful. |
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“Executive
Chef Holzer has assembled a team of talented professionals that
work
hard to emulate their leader's spirited style. They have certainly
succeeded!” ~ TB |
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by
Edmund Buehrmann & Bernd Deyerler & Thorsten Buehrmann
Editor:
John Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2008 ~ Seven Stars and Stripes, Inc. |
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Vip Tours | 1
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