Sunday 14:30 – Chocolate and flower meadow workshop for children with Bea Harrer-Abosi
‘Laura and I have been hiking a lot in the Sopron forest since she was a little girl. It was always wonderful to reach the Fáber meadow in the middle of the forest. There are countless colorful flowers, butterflies, and crickets here.’ – says Beatrix Harrer-Abosi, the manager of the Harrer Chocolate Workshop and Confectionery […]
Sunday 13:00 – Gianni’s pasta workshop for children
Gianni Annoni will show the pasta making process and tricks to kids in his signature ’Gianni-style’ manner: casually, in Hungarian, mixed with Italian expressions. Pasta al Formaggino, Gianni’s favorite childhood pasta, Pasta Pomodoro e Mozzarella and Pasta al Pesto will be made in the pots.
Sunday 11:30 – Pizza workshop for children with Szabi a Pék
When Szabolcs Szabadfi, aka Szabi the Pék (the Baker), is not only baking his excellent breads and pizzas himself, he is helping others, tirelessly traveling the country from workshops to festivals, baking and explaining the secret of baking really good. This time at the Gourmet Academy, children can learn from him how to prepare a […]
Friday 18:00 Fiktív Gastronomy – two perfect faces of one dish
‘We believe that a perfectly prepared dish can be taken to a completely different dimension by the taste pairing of a properly selected wine or a non-alcoholic drink prepared with it. The same is true the other way around, we do not offer drinks as an accessory, but as an integral part of the dish, […]
Friday 17:00 – Alpine perch tartare by Dávid Rózsa
Executive chef Dávid Rózsa, who won a Michelin star for the Swiss restaurant 1910 Gourmet by Hausers, will introduce you to the preparation of an Alpine-inspired dish on the Gourmet Academy stage. The tartare is made from perch from an alpine lake, aged for two weeks, and is accompanied by celery stalks and the Oona […]
Friday 16:00 – A taste of the Szatmár childhood – ’görcsleves’ by Szilárd Tóth
Szilárd Tóth, the Michelin-starred chef of SALT, is a “kid from Szatmár”, as he says, and he represents this eastern Hungarian rural heritage, the world of his childhood in Mátészalka that can be evoked in flavors, the dishes and approach of the disappearing local gastronomy in the kitchen of SALT, and in the philosophy of […]