Professional Documents
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CORINTHIA
CORINTHIA HOTEL BUDAPEST
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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
NEWS
Corporate social responsibility
at Corinthia Hotel Budapest.
Welcome
FROM
THE
GENERAL
MANAGER
Dear Guests,
> CORINTHIAS NEW SUITE - We are happy to introduce you our Executive Suite.
FAMOUS GUEST
Eva Green
GUESTBOOK
your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com
WE CARE TO SHARE
your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com
Recipe of the
Month
THE EXECUTIVE CHEF
RECOMMENDS
NATIONAL BRUNCH
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.
TRANSYLVANIAN BRUNCH
your
CORINTHIA
CORINTHIA HOTEL BUDAPEST
corinthia.com
PROGRAMS IN MARCH
RECOMMENDED BY THE
Tams Ungr
Chief Concierge
CONCIERGE TEAM
> 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
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.
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
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.