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:
Trout, ramson soup, potato like a leek, horseradish, sour cream:
Goulash, its juice is flavoured with roasted coffe beans and lemon:
Deer, black pudding, celery and apple quenelle, haselnuts:
Pickled pear, beer and camomille gel, verbena and thym oil, roasted pear:
Violet ice cream, black sesame domes and crumble, white chocolate mousse, pine powder, cranberries, chocolate nest:
Oh and those petit fours! Vanilla crisp (my favorite), sourcream tartelette, sour truffle and nuts:
*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.