Goût de / Good France will celebrate French gastronomy in various locations worldwide on 21st March, 2016. Over 1 000 chefs on all 5 continents are expected to join the event. Dinners served simultaneously in participating restaurants will honour the merits of French cuisine, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine.
In 1912, Auguste Escoffier started Les Dîners d’Épicure (Epicurean Diners): one day, one menu, served in cities around the world, to as many guests as possible. In 2015, the first edition of Goût de/Good France took the idea further, bringing all categories of restaurants together globally. The second edition of this international event, taking place on 21st March, 2016, will mark, once again, the concrete demonstration of French cuisine’s recent listing in the “Intangible Cultural Heritage of Humanity” category by UNESCO, and its influence on the world.
Áron Barka, Chef de Cuisine of Araz Restaurant spent several years in France to learn the tricks of the trade. About his experience he told us the followings: I met French gastronomy first in 2004 when I sailed along the wonderful coasts of Rhone and Saone. When I stared this “culinary journey” I had great cooking experience, but I was lagging behind in connection with the knowledge of ingredients. The latter one became clear when I visited the colourful and teeming market of Lyon, where a neverendig list of homemade food and finished products of small producers are available. Port St. Loius, the port of mussels and oysters also had a great impact on me from where I left to our ship with packed bicycle every week. The excellent ingredients and fabulous environment helped a lot in creation. On the other hand I was still in need of one more important factor, which is cooking technique. Fortunately I could learn this next to real great chefs. During the 4 years spent abroad French gastronomy became my main interest and speciality. When arriving back to Hungary Araz Restaurant offered opportunity to improve my achieved skills and is offering ever since.
Date and Time: 21st March 2016. 7 pm.
Artists of the Eve: Krisztina Jákó- József Virágh, who are entertaining our Guests with French chanson.
White Tomato Cream Soup Seasoned with Truffle Served with Plum Brioche
Sea Wolffish Bouillabaisse with Artichoke
Mumm Cordon Rouge Brut Champagne
Bouillebaisse – One of my favourite dishes, which I learnt to cook in Port St. Louis from a local elder man. We make with some modifications and technology still preserving the original tradicional receipt.
Sole Véronigue Served with Grilled Fennel and Black Lentil
Guy Saget Pouilly-Fumé Les Logères
Sole Véronique – Also a classic dish, which is about to fade. The inspiration comes from a special Champagne’s flavor and fragrance. I spent a lot of time experimenting until the tastes reached perfect harmony. The fresh fish, the crunchiness of fennel, the greatness of black lentil, the flavor of fresh grape, the velvet butter sauce made from the skeleton of fish gives a dish in perfect harmony.
Piquant Tenderloin with Foie Gras, Sweet Potato Soufflé, Lavender Seasoned French Beans, Vichy Carrots and Chambord Sauce
Barons De Rothschild Lafite
White Flesh Peach Mousse in Ice Sheath with Rose Essence Jelly, Freeze-Dried Strawberry and White Chocolate Crumbs
Moet & Chandon Rosé Imperial
Marquise au chocolat
The meeting in harmony of dark chocolate and coffee, in which I can express my devotion to coffee.The rest should be my surprise, these are my own creations.
Price without wines: 37 EUR
Price with wines 60 EUR
Please note that we have an additional 10% service charge
Parking is free in our underground garage in Nyár street.
Arrival: until 18:50 p.m. Please arrive in time!
We are looking forward to welcoming our Guests in loved with France.Back
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