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
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