Dishes

Each chef prefers different foie gras quality. Some requires small size foie gras for terrine and bigger size for sauté , some utilises large size livers only. Or reverse. Or „souple”. Or „dure”. The most important is to set the required quality standard together and from this point it is our obligation to secure the same quality constantly.
For some serving idea please see dishes of some delicate restaurant in Budapest.

Bock Restaurant / Budapest
Gault&Millau 2014: 1 hat / 14 points
Costes Restaurant / Budapest
1 Michelin star
Gault&Millau 2014: 3 hats / 17 points
Fausto’s Restaurant / Budapest
Gault&Millau 2014: 1 hat / 14 points
Gundel Restaurant / Budapest
 
Iberostar Hotel / Budapest
Gault&Millau 2014: 1 hat / 14 points
Jardin de Paris / Budapest
 
Laci!Pecsenye / Budapest
Gault&Millau 2014: 12 points
Marriott Hotel / Budapest
 
Onyx Restaurant / Budapest
1 Michelin star, Gault&Millau 2014: 3 hats / 17 points
Sofitel Hotel / Budapest
 
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