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Black Table Gourmet Dinner

The two brilliant Chefs of the evening in the kitchen

Gourmet dinner

A look back / 28 February 2015 - Four Seasons Hotel Budapest

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1st Robert Ortiz

Ceviche with Pödör Raspberry Balsamico

2nd Leonardo di Clemente

Flaked Black Cod Pödör Walnut Oil

3rd Leonardo di Clemente

Pink Roasted Baby Duck - Pödör Apple Balsamico Crema

4th Robert Ortiz

Beef Pachamanca - Pödör Beer Balsamico

5th Robert Ortiz

Fruit and Vegetables Minestrone - Pödör Apricot Seed Oil

6th Leonardo di Clemente

„Nasca” Peruvian Chocolate Mousse - Pödör Hazelnut Oil from Piedmont Hazelnuts


It was on his last day in Budapest that we spoke to Leonardo di Clemente in Fausto’s Osteria restaurant. He arrived with suitcases, being on his way to the next stop in his career: the Prague Four Seasons Hotel, where he will take his new position of executive chef. His wife and two young children will accompany him. We wish Leonardo di Clemente all the best, and express our gratitude once again for his impassioned and professional participation at the ”Pödör Black Table Gourmet Dinner” event hosted by Pödör in February 2015.

Globetrotter

Interview with Leonardo Di Clemente

BLACK TABLE DINNER 2016

The meeting of fashion and gastronomy on a special night

BLACK TABLE DINNER 2013

The first stage of a unique culinary event series

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