10 February 2018 Budapest - Vadrózsa Restaurant Dîner Amical

Like a fairy tale
Budapest, Hungary, 10 February 2018
In the carnival season, in a rosy mood
Like the princess slumbering in The Sleeping Beauty, a Baroque villa’s garden full of roses on Budapest’s Hill of Roses guards the “Wild Rose” restaurant. An interesting fact about the history of the villa is that its first owner was the actor who played the role of head waiter in Casablanca, the famous film made in 1942, and who was known in Hungary by his nickname “Blonde Beard”.
The Wild Rose restaurant became famous over the past four decades when Margaret Vetter, Conseiller Gastronomique, a Member of the Board of the Hungarian Chaîne transformed it into a bastion of gastronomy in Hungary. The restaurant’s current owners, Gábor Földvári Maitre Restaurateur and his son Dániel have preserved the traditions, the villa’s atmospheric interior and are offering a variety of gastronomic programmes.
The carnival season is traditionally a time of cheerful banquets, balls and festivities. The brilliant carnival menu created by executive chef Lázár Kovács-Siklósi, for the Wild Rose evening evokes that atmosphere. Lázár chef’s name is a brand in Hungary: he is a star television presenter, a food stylist, gastronomic consultant, formerly executive chef of the Hungarian Embassy in Washington, the author of recipe books, and Conseiller Culinaire who has helped the work of the Chaîne ever since its establishment in Hungary. As a kind gesture, he welcomed guests from the Chaîne family as they arrived, like family members. The evening began with a spectacular carnival fireworks, accompanied by cold winter ice cream and hot mulled wine. This exciting contrast of opposites in perfect harmony marked the whole of the sumptuous eight-course menu. The colourful, richly flavoured, carefully selected dishes attractively served in custom-designed tableware arrived at the tables like a joyful carnival parade. Cold hors d’oeuvres in three guises with a lucky mask, giant dumpling in carnival soup, a hot hors d’oeuvre as palate cleanser, then a pause for a little smoke magic. Fortunately, guests did not have to say farewell to meat as the original Latin meaning of carne vale suggested, because the main course was veal tenderloin done to perfection in a colourful en croûte. Chef Lázár and his team, joined by Alexandra Pereszlényi Rotisseur and 2017 Hungarian winner of the Chaîne Youth Culinary Competition, produced the perfect culmination with fantastic cheese variations and a gigantic doughnut demonstration preserving carnival traditions. The wines selected for this memorable menu both respected tradition and were boldly innovative.
Competitions are always a part of the carnival atmosphere, but luckily on this occasion in place of a samba competition there was an exciting beauty contest for men’s neckties and ladies’ shoes. A friendly evening together in a festive mood is a gift in itself, but further surprises awaited the guests: a Hungarian pálinka (brandy) presentation by Tamas Kokány, Chevalier and specially designed gâteaux by cake designer Ráchel Raj Maitre Rotisseur marked the end of a great program.
We wish all Chaîne Members a pleasant carnival season! Vive la Chaîne!

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