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.
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| 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 |
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| 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 |
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| Onyx Restaurant /
Budapest 1 Michelin star, Gault&Millau 2014: 3 hats / 17 points |
Sofitel Hotel /
Budapest |