You are on page 1of 4

your

CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com
M A RC H | 2 0 1 5

INTRO
Welcome words from the General Manager,
a photo what we love, and a special guest,
Eva Green

INTERVIEW

PROGRAMS

Interview with Orsolya Gyimesi, our senior


therapist and ESPA in-house trainer of the Royal
Spa on his duties and his favorite hobbies.

Plan your c ultural programs with us!


We have listed a number of events
for you to enjoy.

NEWS
Corporate social responsibility
at Corinthia Hotel Budapest.

Welcome
FROM
THE
GENERAL
MANAGER

Dear Guests,

> After the gloomy, grey days of winter,


the reawakening of nature is colored by
the first flowers of spring. We are able to
sense the energy, the excitement and the
joy of longer and brighter days. Therefore,
we are happy to let the sunshine in and
present a host of colourful for your
enjoyment programs in March.
First, in honor of Womens Day, we are
pleased to celebrate and pamper all
women with flowers, fragrances and a
gourmet brunch on March 8. Also on this
occasion, Le Bar is proud to present a
brand-new Baileys selection, dedicating
all the glasses of this smooth, aromatic
liqueur to the ladies. In accordance with
tradition, at our March 15 brunch we
remember the iconic historical characters
of the Hungarian War of Independence
in 1848 with real Hungaricum dishes,
drinks and music. In the second half of
the month, it is time to take a glance
at Transylvanian culture and cuisine on
March 22, and to our utter delight, we also
turn things around a bit for All Fools Day
on March 29.
We simply couldnt omit the regular,
but at the same time always unusual and
special, monthly recipes of our executive
chef Peter Bolyki. Another outstanding
colleague of ours, senior therapist and
ESPA in-house trainer of the Royal Spa
Orsolya Gyimesi, introduces herself and
talks about her impressions, experiences
and career.
The cultural and leisure opportunities
of Budapest abound and our concierge
team is always happy to recommend new
programs to provide more insight into the
life of our enchanting capital.
I trust that you will enjoy this months
edition of our newsletter and you will find
within its pages programs that meet your
needs and interests and that best suit your
taste.

Thomas M. Fischer | GENERAL MANAGER

PHOTO OF THE MONTH

> CORINTHIAS NEW SUITE - We are happy to introduce you our Executive Suite.

ROYAL WINE EXPERIENCE

FAMOUS GUEST

Eva Green

A SIP OF MAGIC AT CORINTHIA


HOTEL BUDAPEST
> We are pleased to announce the line-up for the Royal Wine

ABOUT CORINTHIA HOTEL


BUDAPEST
> Corinthia Hotel Budapest is
an award-winning member of the
Corinthia Hotels brand. The hotel
originally opened as the Grand
Hotel Royal in 1896 and was entirely
renovated and, in parts, rebuilt in
2003, following its acquisition by
Corinthia Hotels. Among its many
attributes, the hotel features a
majestic Grand Ballroom and the
Royal Spa- itself an extensive
renovation of an original 19th
century Spa which adjoined the
original hotel - that has once
again regained its rightful place as
Budapests most luxurious Spa.

Experience Dinner Series featuring well-known vintners and rare


vintages hosted by the best winemakers of Hungary. The Royal
Wine Experience Dinner Series pairs some of their finest selections
with exquisite cuisine from Executive Chef Peter Bolyki. In a unique
addition to the series, we have a special guest featuring breath
taking fragrances: Zsolt Zlyomi is best known as the only Hungarian
Nose in the world. At each event, guests will have the opportunity
to mingle with and learn from a guest speaker who is highly
knowledgeable about the evenings featured label. These popular
evenings begin with a reception followed by a sit-down dinner.
Further information and table reservation:
cuisine.budapest@corinthia.com | +36 1 479 4855

GUESTBOOK

your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com

The Grand Story


OF CORINTHIA HOTEL BUDAPEST
BY TIBOR MESKL, SENIOR MANAGER ON DUTY

The beginning - Chapter 5


> On June 28, 1914 two shots fired in the
city of Sarajevo brought an end to a great
time in the life of Budapest and the Grand
Hotel Royal; a time, which was by many,
regarded as a carefree period.
A Bosnian Serb assassinated Archduke
Franz Ferdinand, the heir to the Austrian
throne. Within days, Austria-Hungary
presented Serbia with an ultimatum that
made war inevitable.
Hungarys prime Minister, Count Istvn
Tisza, initially opposed the ultimatum, but
changed his mind, when Germany
announced its support for AustriaHungary. The Elizabeth Ring road
was crowded with bands, playing
military music and cheerful patriotic
demonstrators expecting a quick, easy
victory after the declaration of war.
By late August all great European powers
were at war. The First World War, the
great War, had begun. Although the war
was fought on foreign soil, Hungary was
ill-prepared for the fight. The countrys
armaments were obsolete, and its
industries and infrastructure were not
equipped for a war economy.
In October 1915, for the first time in the
history of the Grand Hotel Royal, balls
and concerts at the hotel were cancelled.
The grand ballroom became the Apollo
Cinema.
As before, thousands of people came to
the hotel, this time seeking diversion from
the devastating news of the war. Movies
showed there twice daily.
By the end of 1915, Hungary felt the full
impact of the war. Inflation ran rampant,
wages were frozen, food shortages
developed, and the government banned
the export of grain, even to Austria. The
breakfast room of the grand hotel Royal
functioned as an illegal marketplace. A
newspaper reported: There is a big bill on
the door with the sentence: Only hotel
guests are allowed to take a seat in this
room. The warning is totally inefficient,
but it is not without any sense because
of the police. There is a mass of people
dealing with several commodities in
this room. Business is just as busy in the
coffee house of the Royal as it was in the
peacetime on the commodity exchange.
They do business, sell and buy items in
very large quantities. This commodity
exchange has no supervisory board or
council. They are only afraid of the
police. They always look at the door with
one eye, because if the police come,
everybody has to sit down at the tables
and pretend they are having breakfast.
Franz Joseph died in Novenber 1916, and
Karl IV became the new King of Hungary.
Karl insisted that Hungarians expand
voting rights.By 1917 the Hungarian
government was slowly losing domestic
control in the face of mounting popular
dissatisfaction caused by the war. Of the

3.6 million soldiers Hungary sent to war,


2.1 million did not return. To make matters
worse, Germanys unrestricted
submarine warfare and u-boat attacks on
American mechant ships forced President
Woodrow Wilson to ask the permission of
Congress to declare war on Germany.
Hence, on April 6, 1917, America entered
the Great War. By 1918, Hungarys farms
and factories were producing only half
of their 1913 output. The war-weary
Hungarian people had abandoned any
realistic hope of victory. Despite all
troubles and economic hardship, a new
hotel building rose in Budapest, on the
other side of the Danube.
During the last two years of the war, the
Hotel Gellert was built and completed.
It opened on September 24, 1918. Today
it is together with the Grand Hotel
Royal one of the great legacies of Grand
Budapest Hotel history.
After the outbreak of the war the two
psychoanalysts Sndor Ferenczi and
Sigmund Freud exchanged 828 letters
between Vienna and Budapest. Ferenczi
became Freuds closest and most
important colleague: You are now really

MEET THE STAFF


INTERVIEW WITH

Orsolya Gyimesi, SENIOR THERAPIST AND

ESPA IN-HOUSE TRAINER OF THE ROYAL SPA

How long have you worked at the hotel?


My first official working day in the hotel was the 11th of February 2013.
Which areas have you worked in, and where are you now?
From February 2013 I worked as a spa therapist; in October 2014 I was appointed senior therapist, as well as
ESPA in-house trainer in the Royal Spa.
What are your duties?
Spa rituals, massages, facial treatments, manage VIP guests and train members of staff.
What was your happiest experience in relation to the hotel?
I find that every single day spent in the hotel is a positive experience. I love people, which is why I love my job.
I consider myself one of those lucky people whose job is also their hobby. By taking a positive approach to life I
try to see the good in everything and everyone. Perhaps this is why I find that life brings me face-to-face with so
many wonderful people day after day. I believe that the world works on the principle of you get what you give.
What do you enjoy doing in your spare time?
Despite my physical job, exercise ranks number one in my leisure activities. I go running regularly and build my
strength in the gym; not only to maintain my body but my spirit, as well. Running outdoors, and dancing, which
has been a constant part of my life since the age of six, are incredibly good ways to relax and reenergize. Besides
these, I really enjoy learning. I regularly attend self-awareness courses and I read a huge amount about this topic.
What is your favorite food and drink?
I absolutely adore Italian cooking. I prefer savory dishes but Ill never turn down a genuine Italian tiramisu.
Even though I am careful about my diet, the following is my core motto: The person who loves eating loves life
as well! As regards body mass control, I tend to believe more in a balanced combination of diet and exercise
than in dieting.
Do you have a favorite travel destination in Hungary and abroad?
I love travelling. Perhaps it is no surprise, therefore, that I spent seven years at the Dutch airline KLM. Thanks to
the cheap airline tickets I had the luck to travel to many fantastic places in the world. Still, for some reason my
favorite remains Spain. I often long to return.
Irrespective of the travelling I have done, when I see the Chain Bridge and Buda Castle illuminated at night I am
moved and filled with pride that I can live in one of the most beautiful cities in the world.

WE CARE TO SHARE

CORPORATE SOCIAL RESPONSIBILITY AT CORINTHIA


HOTEL BUDAPEST
the only one who still works beside
me, - Freud wrote to Ferenczi on July 31,
1915. After all, he added, the others are
militarily paralysed.
While Freuds closest Viennese colleagues
were all at the front, Ferenczi was first
stationed in the peaceful garrison town
of Ppa, and then he worked at the
Mria Valria Hospital in Budapest. On
October 31, 1918 the unrest that had been
simmering in Budapest for some time
erupted into outright revolution. The
new government dissolved parliament,
pronounced Hungary an independent
republic with Karolyi as provisional
president, and proclaimed universal
suffrage as well as freedom of the press
and assembly. The new party leaders first
headquarters were in the Grand Hotel
Royal. On November 7, 1918, Ferenczi
wrote from the Grand Hotel Royal to
Freud in Vienna: Your prophecy about our
imminent proletarianisation has come true
but the magnates and the capitalists
are now hovering in the same danger. If
Bolshevism gets its way in Germany, then
the collapse of the entire civilisation
of the world is unavoidable France,
England, America, and Japan will also get
their turn, and an epoch of brutalization
and infantilization will confront the world.
We are living poor in a great time!

> At the beginning of 2014,


induced by the sense of personal
responsibility of our employees,
Corinthia Hotel Budapest was
eager to start its own CSR
program. It is our labor of love
to make a stand for noble causes
and to feel the importance and
joy of volunteering.
We continually cooperate with
charitable organisations, like
the Hungarian Red Cross and
the Magic Lamp Wish Fulfilling
Foundation, in order to provide
professional social assistance.
As such, last year we had the
opportunity to take part in

the program of the Hungarian


Santa Factory, and this February
we also organised a voluntary
blood donation and a free meal
serving. The combined forces
of our team, representing every
level and department across
the organisation, prepared 1320
portions of freshly cooked
potato goulash that was served
by colleagues at the hotel
canteen and at five different
points around Budapest for
people in need. The Corinthia
Hotel Budapest CSR team has
nine regular members and an
increasing number of volunteers

for individual campaigns. Last


month, 48 employees took
part in the meal serving and
blood donation. This is a good
indication of the impressive
progress our CSR program is
making. We trust that with and
beyond the actual donations
and actions, we are helping by
leveraging our own strengths
and resources to raise awareness
of the importance of corporate
philanthropy, and encourage
society to pay more attention
to each other and contribute
to the development of social
responsibility.

your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com

GOOSE LIVER TERRINE WITH FIGS,


BLUE BERRIES AND CINNAMON

Recipe of the
Month
THE EXECUTIVE CHEF
RECOMMENDS

> Praise be to the fair sex! The

International Womens Day Brunch


is an extravaganza of all things
feminine, starting with fresh flowers
(and marzipan blooms) decorating
the Brasserie, through a glorious
salad bar, steaks and Baileys desserts,
to a smoothie and juice bar. Hungarys most famous perfume maker, Zsolt
Zlyomi will dispense samples of his latest and favorite creations.
LOCATION: Brasserie & Atrium Restaurant
DATE: March 8, 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.

NATIONAL BRUNCH

> Pter Bolyki joined the hotel

having already established


himself as a highly skilled
professional in a number
of countries. He had been
working for Hapag Lloyd MS
Hanseatic, Regent Seven Seas
Mariner, Palais Auersperg and
the Adventure Catering and
Schnbrunn Orangerie. We
invite you to cook with us and
try Pters favorites

WOMENS DAY BRUNCH

> The second week in March is

INGREDIENTS

1000 g foie gras | 10 g salt | 1 g pepper (white or very fine black) | 2 g sugar
10 ml Tokaji Asz, sweet hungarian wine

METHODS

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 seasoning all
over the foie gras. Press the foie gras into a container in an even layer 3/4 inch to 1
inch thick. Sprinkle it with the Tokaji Asz wine. 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 6 inches long and 3
inches wide (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.
Unwrap the foie gras, discard the paper or plastic and transfer the log to a piece of
cheesecloth about 1 foot wide by 2 feet long (30 x 60 centimeters). Place the foie
gras on the short end of the cheesecloth. Begin to 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 1/4 inch 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, bring enough stock or water in which to submerge the foie gras to a
simmer. 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.
Slice it and decorate it with fresh figs, blue berries and cinnamon.

RICKSHAW RESTAURANT
> For a truly unique dining experience, Corinthia Hotel Budapests Rickshaw Restaurant offers authentic dishes

from across the Orient in an atmosphere which complements the traditional arts and textiles of the Far East.
Offering world class quality and fantastic gastronomic experiences reminiscent of the Far East in downtown
Budapest, our chef dazzles diners with traditional Asian flavors prepared exclusively with the finest, freshest
ingredients.

SINGAPORE WEEKS IN RICKSHAW


LOCATION: Rickshaw Restaurant
DATE: 4 - 29 March
OPENING HOUR: Wednesday to Sunday 18:00-23:00
Discover eight carefully selected Singapore influenced
delicacies. This exciting menu includes favorites like Singapore
noodles with seafood and vegetables, Chicken noodle soup
with bok choi and coriander. Dishes are designed to be shared
at the table.
PRICE: HUF 6,900 per adult, served for minimum 2 persons.
Table reservation and further information:
cuisine.budapest@corinthia.com, +36 1 479 4855

a national holiday in Hungary,


commemorating the outbreak of
the War of Independence in 1848.
Our Sunday Brunch this week goes
totally Hungarian, with hussarcostumed waiters serving a range
of fine beverages (including the inimitable Tokaj and Unicum) and such
delicacies as jhzi soup, Szkely cabbage and spicy salamis. Lively
Gypsy melodies come from the Csics Band, and children can learn how
to sew cockades in the Kids Corner.
LOCATION: Brasserie & Atrium Restaurant
DATE: March 15, 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.

TRANSYLVANIAN BRUNCH

> Transylvania has always been

famous for its cuisine. Have you ever


been served by Dracula? Meet up
in the Transylvanian mountains for
grilled meats and some Transylvanian
stew, be the guest of the infamous
Dracula for other specialties such
as roasted beets, cabbage rolls and perogies accompanied by traditional
plinka and chimney cake.
LOCATION: Brasserie & Atrium Restaurant
DATE: March 22, 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.

FOOLS DAY BRUNCH

> Weve turned things around a

little bit for the Fools Day Brunch. In


fact, weve turned everything on its
head! Your meal is cooked by chefs
dressed as waiters and is served by
waiters dressed as chefs and wearing
clowns noses. A jester will clown
around, the cocktails come with wacky names such as Hangover and
Dominique, and the food includes such oddities as mega lollies and
exploding candy... Crazy! But youd be nuts to miss it!!
LOCATION: Brasserie & Atrium Restaurant
DATE: March 29, 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.

BARTENDERS LADIES MONTH


OFFER IN MARCH
> Women are celebrated internationally this month and the Bartender

would like to offer a brand-new


beverage selection for the ladies. Try
one of the three different types of
Baileys presented in a very elegant
and unusual way.
LOCATION: Le Bar
DATE: March 2 29, 18:00-1:00

TABLE RESERVATION AND FURTHER INFORMATION: +36 1 479-4800 or cuisine.budapest@corinthia.com facebook.com/corinthiahotelbudapest

your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com

PROGRAMS IN MARCH
RECOMMENDED BY THE

CORINTHIA HOTEL BUDAPEST

Tams Ungr
Chief Concierge

CONCIERGE TEAM

For further information and reservations, please contact the Concierge.


> VinCE Budapest 6th-8th

March promises to be a great


wine event for professional and
amateur wine lovers alike. Over
100 wineries from Hungary and
the neighbouring countries offer
their wines for tasting during the
three-day event. Held in Corinthia
Hotel Budapest, VinCE will host
wine exhibitions, wine tastings,
master-classes, wine competitions
and interactive workshops for
professionals and the public.
> The second annual Macaron Day in Budapest on the March promises a pleasing afternoon for

ACTIVITIES - BIKE & SEGWAY TOURS

> Discover Budapest on two wheels and spend a relaxing day touring both sides of the Danube.

Cycle in a small group and enjoy the faades of buildings and have as many photo stops as you
want. Highlights include: Heroes Square and City Park; Inner Pest Opera, Basilica, Parliament, Chain
Bridge; Buda Castle District Royal Palace, Fishermans Bastion, Matthias Church

UNIQUE EXHIBITIONS

> The Museum of Applied

Arts hosts the unique


exhibition Treasures of
Ancient China, a display
of over 100 works of art
including two life-sized
terracotta soldiers from the
3rd century BC.
The artefacts on show range
from the Neolithic era to
the Qing Dynasty, offering an
overview of Chinese history,
religion and day-to-day life
through the past 5,000 years.
The relics are on loan from
the Shaanxi History Museum,
the Nanjing Municipal
Museum and the Chengde
Palace Museum.
> Jzsef Rippl-Rnai had at least as great an impact on modern Hungarian art as Aristide Maillol

had on modern European sculpture. The friendship between these two influential artists, and the
artistic documents of their relationship, are the focus of the exhibition Rippl-Rnai and Maillol The Story of a Friendship at the Hungarian National Gallery.
Presenting close to two hundred works, this exhibition also features the art of painter friends who
were members of the Nabis (Pierre Bonnard, Maurice Denis, James Pitcairn-Knowles and douard
Vuillard) and the Parisian environment.

ARE YOU PLANNING TO VISIT US


AGAIN?

Treat yourself with one of our tempting offers and create lasting
memories with Corinthia Hotel Budapest.
Your next adventure starts here
SEE MORE AT: Corinthia.com/Budapest Inspire me

TABLE RESERVATION AND FURTHER INFORMATION: +36 1 479-4800 or cuisine.budapest@corinthia.com facebook.com/corinthiahotelbudapest

photos by

> The Flavours of Hungary Gastro Fair (Kzmves Magyar zek Vsra) is a semi-annual gastro event
showcasing home grown Hungarian products. Visitors can sample homemade specialities from more
than 150 select vendors from around Hungary. There will be a cooking show featuring traditional
Hungarian recipes and visitors can get to know the vendors and producers and even vote for their
favorites. Bring the kids, as this is a family event. A kids corner, arts and crafts workshops and other
programs will keep the little ones entertained.
This gastro fair, held on 29-30 of March at the Millenaris, is guaranteed to offer something for
everyone. Homemade cheese, ham, sausage, jam, honey, dried fruits, chocolate, wine and plinka are
just some of the delicacies awaiting visitors.

www.pixeltaster.com (Cover), Julia Fullerton-Batten (Campari calendar), www.ozseattila.hu, Corinthia Hotel Budapest, Wavebreakmedia/Shutterstock.com

those with a sweet tooth. Participating confectioneries will offer visitors the taste and aroma
of macarons, and there are even courses on how to bake these delights. The program includes a
Macaron fair and competition, programs for kids and lots of delicious pastries.

You might also like