Black Table Dinner 2013

Swedish hospitality in Budapest

Pödör and 2 Chefs

13 September 2015 - Four Seasons Hotel Budapest

1^st Edin Dzemat

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

2^nd Leonardo di Clemente

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

3^rd Edin Dzemat

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

4^th Leonardo di Clemente

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

5^th Edin Dzemat

Blackberry ice cream with crispy beetroot and Pödör Balsamico foam

6^th Pastry Chef Arpad

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

BLACK TABLE DINNER 2016

The meeting of fashion and gastronomy on a special night

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BLACK TABLE DINNER 2015

A fantastic evening with two of the greatest chefs

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