Tamas Szell, hungarian Chef gets gold medal for the european Bocuse d’Or 2016. He is also Onyx restaurant head Chef, one starred Michelin.

 

After the final, my friends and I look for a good restaurant in wich we would be able to eat in Budapest. The name “Onyx” appears everywhere.

We decide to book a table the same night for the next day.

 

And the booking is approved by the restaurant, we are so excited!

 

 

The only available menu is an 8 course meal in which the Chef uses produces he cooked for the competition, isn’t that awesome?!

 

Pictures? Yes please!

 

 

Breads of all kinds:

 

 

 

 

Potato chips, sour cream, dried deer/ Egg cream, panco*/ Potato cake, cheese, cucumber and Mangalizca ham*

 

 

 

 

Apple pickled asparagus, quail egg, smoked eggyolk, elderberry flowers:

 

 

 

Cucumber granité, goat cheese, dill flavored cucumber soup, caviar and roasted cucumber:

 

 

 

 

 

Kale, grilled bellpeper, lamb and lamb tongue, confit garlic:

 

SONY DSC

 

 

 

Trout, ramson soup, potato like a leek, horseradish, sour cream:

 

Onyx

 

 

 

 

 

Goulash, its juice is flavoured with roasted coffe beans and lemon:

 

SONY DSC

 

 

 

Deer, black pudding, celery and apple quenelle, haselnuts:

 

SONY DSC

 

 

 

 

Pickled pear, beer and camomille gel, verbena and thym oil, roasted pear:

 

SONY DSC

 

 

 

 

 

Violet ice cream, black sesame domes and crumble, white chocolate mousse, pine powder, cranberries, chocolate nest:

 

SONY DSC

 

 

 

Oh and those petit fours! Vanilla crisp (my favorite), sourcream tartelette, sour truffle and nuts:

SONY DSC

 

 

SONY DSC

 

*Panco is a kind of bread crumbs that are used in the kitchen, I have seen it only in Norway and Seweden.

 

*Mangalizca is the topic of my next article, stay around if you’d like to know more about it.

Date de dernière mise à jour: 29 December 2016