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Black Table Dinner 2013

Swedish hospitality in Budapest

Pödör and 2 Chefs

13 September 2015 - Four Seasons Hotel Budapest

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1st Edin Dzemat

Easy frozen veal with dill cream, brown butter, caviar and Pödör hazelnut oil
 
 

2nd Leonardo di Clemente

Marinated foie gras in red wine reduction with tuna tataki in nori seaweed, truffle granola, rhubarb compote and Pödör Raspberry Balsamico

3rd Edin Dzemat

Black cod with creamy Jerusalem artichoke, oyster, herbs, fish reduction and Pödör Apple Vinegar

4th Leonardo di Clemente

Smoked roasted duck breast with dim sum, elderflower, sour cherry jelly, braised root vegetables, miso eggplant and Pödör Pumpkin Seed Pesto

5th Edin Dzemat

Blackberry ice cream with crispy beetroot and Pödör Balsamico foam

6th Pastry Chef Arpad

Trincheras Chocolate Cake, Black Currant Jelly, Green Walnut Ice Cream, Rosehip Meringue


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