During the presentation, our ambassador, Farkas Fruzsina, aka The Green Sommelier, will explore the topic of physical and mental balance while tasting fermented drinks. We will talk about the diversity of our internal ecosystem, the balance of our microbiome and how this affects our mental well-being. Fruzsina will also talk about how we can support our own health and that of our environment in our everyday lives, while eating and drinking well. Under her guidance, we will learn a few tips and tricks about making homemade fermented drinks, ensuring that we can make delicious, refreshing and healthy drinks at home all summer long.

József Juhos, the founder of Sug’art by Juhos Joci, has had a long and conscious journey through the kitchens of Gundel, Gerbeaud and Boscolo to the establishment of his own confectionery. He will show us his professional experience at the Gourmet Academy by making a pumpkin seed frangipane tart with a raspberry layer and whipped white chocolate cream, which everyone can taste.

On stage are László Kiss, the chef of Padron and Arquitecto Pitpit, and Erik Molnár, the co-business manager of Arquitecto Pitpit, who take it easy and will evoke the atmosphere of their places instead of sophisticated recipes. To do this, they will offer the participants a wonderful shrimp aioli sandwich, and in the meantime they will talk about vermouth, which Padron-Arquitecto played a pioneering role in popularizing in Hungary. There will also be natural wine and their own kombucha, and we will learn a thing or two about the team’s new restaurant, the now-opening Monokini Kantin.

István Akács, the Michelin-starred chef of Pajta in Őrség has spent a year working in the Mexican gastronomy. In this program, he introduces us to the world of ceviche making. On stage, a tostada de ceviche negreo will be prepared and then tasted. During the preparation we can not only get to know ceviche made from salmon trout, but also salsa negra, i.e. black sauce and the twice-fried tortilla, the tostada.

The theme is pork and cabbage, and the chef is István Pesti, the chef of 2-Michelin-starred Platán, who prepares and offers us Asian-inspired dishes from the two ingredients. Siphon ’pancakes’, fried pork belly and fried pig’s ear are prepared, which cannot be missed with pak choi, kimchi and Gochujang jus.

Dani García, the world renowned Spanish chef, who earned three Michelin star earlier, will cook the guests’ favorites together with two Hungarian celebrities, and invites the audience to taste them together and then vote: which dish should be on the BiBo Budapest menu in the chef’s interpretation?