Hungary Dinner
Budapest, February 8, 2020
Carnival time!
" the breath-taking view from the tables to the other side of the River Danube was a priceless bonus "

February is the month when the Bailliage’s dinner is carnival themed. Not by request but it is a great way to invite guests to step out of routine and into that celebration feeling.

The perfect venue for those unable to visit parts of the world where the high festive season is in full swing was the Hilton Budapest Hotel.

Accordingly, members and guests arrived wearing masks in the finest traditions of, for instance, the world-famous Carnival of Venice. We were welcomed with glasses of Extra Dry Fantinel Prosecco accompanied by fresh baked blue cheese and basil bouché.

Honestly, we all were surprised by the fantasy of people when seeing their colourful appearance in red, blue, gold, pink, black and green with intriguing looks from clown to animal. The most liked mask was awarded a bottle of Törley sparkling wine.

To help guests identify where to sit their tables were not marked with numbers but with names of cities well-known as popular venues for carnivals such as Venice, Rio, Cologne, Tenerife, Nice, Basel, and our very own Mohács.

The decorations added more to the atmosphere with printed details from famous painters’ paintings with persons wearing masks on the tables. We were thankful to Dame de la Chaîne Judit Merkler-Szántó who did an excellent job not only having the idea but creating everything.

If this was not enough, Officier Ildikó Lovas read poems. Naturally these were related to the carnival season.
 
It goes without saying that the breath-taking view from the tables to the other side of the River Danube was a priceless bonus.

Please study the menu which, we think speaks for itself and could not have been better.

MENU

Duck liver terrine
rosehip jam, gingered brioche
Tokaji Furmint 2016 - Patricius

Celery velouté
truffle, hazelnuts

Sea scallop and chorizo
samphire, beurre blanc
Egri ‘Battonage’ Chardonnay 2015 - Thummerer

Black Angus filet mignon
winter vegetables, dumplings, créme fraiche espuma
Sauska ‘Cuvée 7’ 2015

Chocolate mousse with raspberry
Tokaji Aszú, 6 puttonyos 2000 - Andrássy

Coffee and tea
Calvados or Ramazotti Amaro Liqueur

We said a big thank to General Manager Peter Knoll and Corporate Chef Imre Maráczi, who is a Maître Rôtisseur, for hosting this wonderful evening for us.

Ivan Novak
Bailli Délégué

Photos courtesy of Réka Földi