Professional Documents
Culture Documents
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com
J AN UA RY | 2 0 1 5
INTRO
Welcome words from the general manager, a
photo what we love, and an American jazz,
r&B, soul, funk and disco group.
INTERVIEW
PROGRAMS
NEWS
Welcome
FROM
THE GENERAL
MANAGER
dear guests,
> i trust you enjoyed the holiday season in
peace and tranquillity. After a wonderful
Christmas and hectic new year, life certainly
does not stop in january! We have new
objectives and face new challenges.
over and above the countless new services
introduced last year to enhance the guest
experience, we are preparing new things for
this year as well. We will be sure to keep
you fully informed about all these
developments as they happen.
in the wake of the mass of programs offered
the festive season we have a range of new
and colourful events coming up. our
themed sunday Brunches continue with
topics appropriate to the time of year.
After all the holiday feasting, slightly lighter
dishes would not go amiss, so we start the
year accordingly. our spoon & fork Brunch
has the focus firmly on soups and pastas.
following this a truly wintery, skiing mood
permeates the Brasserie & Atrium restaurant
at the Alpesi Brunch. Here you will find tasty
treats, decoration and a program that evokes
an Alpine htte milieu. later in the month
there is the chance to experience the
flavours of the scottish Highlands
accompanied by the skirl of the bagpipes.
finally, we present a fascinating Hungarian
folk custom from a unesCo World Heritage
town: the mohcs Bus festival.
throughout the month le Bar is serving not
only the royal Cocktail but dniels latest
discovery, the Walker sour, which blends the
historical interests of our bar manager and a
belief in our corporate values.
Another of our long serving staff is
introduced in this months edition:
Concierge Zoltn has a never-ending supply
of programme offers in and around
Budapest.
pter from our kitchen shares another
excellent recipe, and executive pastry Chef
Attila makes sure there is the perfect dessert
to accompany it.
i trust that you will enjoy the january edition
of our journal and you will find within its
pages programs that meet your needs and
interests.
fAmous guest
guestBook
your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com
Zoltn Fekete
GUEST RELATIONS SUPERVISOR
How long have you worked at the hotel?
i joined the Corinthia team on 1 march 2007.
Which areas have you worked in, and where are you now?
i have been working as a concierge since joining the hotel.
What are your duties?
the concierges job is extremely varied, so i will just mention a few of our activities: collecting information on
sights-, and cultural events in the city, arranging city sightseeing tours-, and transfers, recommending and
booking restaurants and nightclubs, but we also arrange babysitters, tickets for a box at the opera, a doctor,
cruises on the danube and private jets. in other words, guests can turn to us with any question, extra request
or problem, and we will do everything we can to resolve the situation as quickly and professionally as possible.
What was your happiest experience in relation to the hotel?
in seven and a half years i have had very memorable moments. for instance, it was a great experience to meet
and chat with liverpool fC players, kool&the gang, grard depardieu, michel platini, deep purple and eros
ramazzotti. And yet, perhaps one of the most memorable times was in 2009, after felipe massas crash at
Hungaroring i kept contact with his cousins living in Brazil. At their request i arranged flowers for the hospital
and i personally kept them informed about the drivers conditions on several occasions. they were very grateful
for my help and once massa got better i received a letter of thanks from the family.
What do you enjoy doing in your spare time?
i really like to get out into the open air. if there is time, i go touring, have garden parties and recently i started
running. in fact, another favourite memory of mine is associated with this and the hotel, in that last year and
again this year an excellent Corinthia running team was organized. not long ago, i also started singing in a
chorus.
What do you enjoy doing in your spare time?
i really like travelling, going on excursions and playing sports, first and foremost football. i enjoy reading and i
collect stamps. thanks to the latter i developed a friendship with an American guest who, during his stay in
Budapest, was on the lookout for a rare Hungarian stamp and with my help he managed to track it down. We
have kept in contact ever since.
What is your favorite food and drink?
i enjoy culinary pleasures, i love trying new and exciting foods and beverages. But if i had to highlight just a
couple of things, then i would mention sea foods, delicious cakes and full-bodied villny red wines.
Do you have a favorite travel destination in Hungary and abroad?
in Hungary i prefer spa towns, and when traveling one of my favorite places is spain, but it was a fantastic
experience to go to Hong kong and luxury hotels in macau and experience that world. i would go back to the
philippines at any time...
CorintHiA
pArtiCipAtes in
tHe CAmpAri
2015 CAlendAr
CAmpAign
your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com
recipe of
the month
prepArAtion
pull apart the lobes and remove as many veins from the foie gras as possible. remove
any sinew or membranes from the outside of the foie gras. put the foie gras in a baking
dish and cover with milk. Combine the salt, pepper, sugar. sprinkle the combined
seasoning over the foie gras. press the foie gras into a container in an even layer 2 cm
to 2.5 cm thick. pour the tokaji Asz wine over the foie gras. press a piece of plastic
directly against the foie gras so as little air as possible is in contact with it. refrigerate
overnight. drain and rinse the foie gras, remove it from the container and let it rest for
an hour at room temperature (it will be easier to work with). place it on a piece of
parchment paper (best) or plastic wrap (will suffice) in the form a loaf about 16 x 8
centimeters. roll the foie gras into a log, twisting and squeezing the ends of the
parchment paper or plastic to help compact the foie gras. An hour later unwrap the foie
gras, discard the paper or plastic and transfer the log to a piece of cheesecloth about 30
x 60 centimeters. place the foie gras on the short end of the cheesecloth. roll it to
force the foie gras into a compact log again. using butchers twine, loop a length of
string around your index finger. With the same hand, hold one end of the cheesecloth
tightly and wind the string around the end of the foie gras. Continue wrapping the
string about 0.5 cm into the foie gras, this will help force the foie gras to compress into
a tight roll and tie it off. repeat the procedure on the other end. tie a few ties along
its girth for extra support. in a wide pot, simmer enough stock or water to completely
submerge the foie gras. prepare an ice bath. place the torchon into gently simmering
liquid for 90 seconds. immediately remove the torchon to the ice bath to cool, 5 or 10
minutes. the foie gras will be loose in the cloth. make it compact again by compressing
it in a second cloth (leaving the first one on). roll it as tightly as possible. twist and tie
the ends of the towel with a string and hang the torchon from a shelf in the refrigerator
overnight. unwrap, slice and serve or cut slices with a ring mold. serve with dark
chocolate and fresh coconut.
Alpen BrunCH
Whats this? snowfall in Corinthia Hotel Budapest!!
Well, the Alpen Brunch will certainly give that
impression as the Alps move to Hungary!
loCAtion: Brasserie & Atrium restaurant
dAte: january 18, 12:00-16:00
priCe: Huf 8,900 per adult, 50% discount for
children between 6 and 14 years old and
complimentary for children under 6.
> Weve really gone to town on this one and recreated an Alpine scene
in central Budapest. Waiters wearing tirol folk costumes serve schnapps
from the trolley, theres an exhibition of skiing and Alpine sports, mulled
wine to keep off the chill, harmonica and alpen horn music and a
mouth-watering range of local food: speckknodel, wiener snitzel, tirol
potato soup and tirol grstel. the feeling is so authentic youll want to
ski home!
sCottisH BrunCH
the scots know a thing or two about hospitality
and charm. sample hearty haggis and heart-warming
scotch whisky to the stirring sound of live bagpipes.
loCAtion: Brasserie & Atrium restaurant
dAte: january 25, 12:00-16:00
priCe: Huf 8,900 per adult, 50% discount for
children between 6 and 14 years old and
complimentary for children under 6.
> A taste of things north of the border. on Burns night/day, 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 Campbeltown. All this
northern feasting is enhanced with the unmistakable sound of the
bagpipes played live by scottish pipers.
Bus BrunCH
dessert by
the pastry
Chef
tHe CHef
reCommends
> Attila menyhrts goal is
OPERA CAKE
ingredients metHod
1,200 g whipping cream
3,600 g white chocolate
30 g coffee
2 pcs gelatin leaves
gAnACHe
800 g whipping cream
800 g dark chocolate 55%
jAConde
600g per sheet
Coffee syrup
400 g espresso
70 g sugar
200 g ice
your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com
progrAms in jAnuAry
RECOMMENDED BY THE
ConCert
> the program of the palace of Arts will favor jazz lovers, being host to the jazz talent exchange
(january 9-11), taking advantage of the remarkably rich seam of talented jazz musicians in Hungary
to present the cream of the current crop with opportunities to introduce themselves to the
public.
ACtive progrAms
magic Bath in Budapest
rembrandt and the dutch golden Age, a large-scale exhibition to run in the museum of fine Arts
surveys the period of 17th-century dutch art, one of the golden ages of european culture. the
exhibition is built around rembrandt, the greatest master of the period, by whom 20 masterpieces
will be on display. the exhibition will showcase over 170 works by some 100 painters, of which 40
originate from the museum of fine Arts rich dutch collection and 130 paintings are contributed by
private and public collections, with the most important loaning institutions including the
rijksmuseum in Amsterdam, the national museum in stockholm, the louvre in paris, the national
gallery in london, the getty museum in los Angeles, the metropolitan in new york, the uffizi in
florence and the prado in madrid. A further sensation of the exhibition is that in addition to the
significant number of works by rembrandt including the painting known as his earliest and his
last self-portrait visitors can also view three works by vermeer.
photos by
eXHiBition
Corinthia Hotel Budapest, Julia Fullerton-Batten (Campari calendar), Shutterstock: Featureflash , Sandra Cunningham, Sofiaworld, Inara Prusakova
> Budapest nightlife is special with the magic Bath party series every saturday night in january.
this is indeed a one of a kind spa party (sparty), in the City of Baths. the location in january is
lukcs Baths, every saturday the thermal bath turns into a crazy party venue with laser show, dj,
cocktails, beers, mismatching bikinis!
ice skating in Budapest
if you are looking for a fun activity in Budapest in january, ice skating is the one. there are several
ice skating rinks in Budapest but certainly the recently fully renovated City park ice rink is the
best of all.
its a traditional winter experience for Hungarians and tourists alike. this ice rink was open for all
in december 1876 and since then it has been for generations a favorite winter activity. the City
park ice rink is considered europe's largest and one of the oldest outdoor ice skating rinks. At
night, the lights, the music and the beautiful views of the romanesque, gothic, renaissance and
Baroque vajdahunyad Castle make ice skating in the City park a magical experience.