Bock Restaurant / Budapest
Gault&Millau 2014: 1 hat / 14 points
 |
 |
 |
 |
| Goose foie gras
sushi. Smoked eel, gari on goose foie gras |
Meat patée with
duck foie gras on green vegetables |
Grilled goose
foie gras with salty „vargabéles” ( mille-feuille , paste with
cottage-cheese) |
Grilled duck
magret with cabbage garnish and wine mousse |
 |
 |
 |
 |
| Grilled duck foie gras with grilled onion, wasabi and beetroot reduction |
Grilled duck foie gras with vanilla ice cream and carbonised vegetable |
Grilled duck foie gras with raw vegetables |
Sous-vide goose liver with chocolate mixed dumpling |