This happened at the Budapest Art Fair 2010 as well. We were pleased by the special invitation of the organizers of Art Fair 2010, as we should set up our booth as a participant in the exhibition. To meet the expectations, we've put together an exclusive menu including artisan wines and special foods, which may be worthy of a party to such an art event.

The Number Four became a cornerstone of our concept. From one side, the four elements - earth, air, water and fire - and the interaction between them. We ordered each to pair four different positive terms, feeling that peace, harmony, love and stability. Finally, we took the elements and emotions and crumpled them four different balls. These four main lines determined the composition of the balls, side dishes, by taking advantage of the different flavors, textures, and modern food technology. Finally we’ve added our expertise and creativity (as the fifth element?) And the following menu was born.

BARLEY-PEARL BALL FILLED WITH GOAT-STEW
EARTH - STABILITY
rozmaringos kecskeraguval töltött árpagyöngy golyó, tökmagos,
napraforgós, bundában, shirazzal főtt demi glace-szal meglocsolva, rozmaringgal

VEGETABLE BALL
AIR - PEACE
gőzölt sütőtök, sárgarépa, angol zeller, füstölt sóval ízesítve
badacsonyi kéknyelűből főtt veloutéval, friss petrezselyemmel

POTATO SUSHI FILLED WILD SALMON STEW
WATER - HARMONY
babérlevéllel, citrommal posírozott lazacraguval töltött újhagymás burgonya sushi
nori lapba csomagolva
citromfüves mártással, korianderrel

RICE BALL STUFFED WITH SMOKED DUCK BREAST
FIRE - LOVE
éden fán füstölt kacsamellel töltött tomkababos jázminrizs golyó
házi kenyérmorzsában sütve, bencés likőrrel locsolt meggy mártással, rukkolával

We also offer different sandwiches under the sign of number four. Sandwiches on four country’s special breads for those who fancy:

RUSSIA -
black caviar, sprat, champagne-cream, black russian bread

ITALY - prosciutto, olive and rocket spiced butter, parmesan cream, focaccia spiced with rosemary

IRELAND - slowly cooked leg of mutton, onion jam, Guinness-cream, irish soda-bread

HUNGARY - salami of mangalica, spiced butter with Paprika of Szeged, stew-cream, fermented hungarian bread

My name is Daniel Bernat and I am the chef in the U26.

This mission is the hardest and the most interesting in my life. I started to work in the hospitality when i was 15 years old. I choosed this professional becouse i love thy communation with guests, the taste, the team work and the quick thinking. I finished the collage of commerce and catering in 2002, after i was working in London two years long.

I had a chance to work with some big chef in Hungary like Kerekes Sándor /Gold bisztro/, Merczi Gábor /Gundel/, Anderlich Zsolt /Cascade/, Takács Lajos /Olimpia/, and more.

I learned a diferent important things evry diferent place. Now my bigest duti is the U26 mission and looking for my own style in the gastronomy. My main words are awe, happynes, and faithful and the end: The kitchen is the home to endless of the chance.

Words by Bernát Dániel for XpatLoop.com







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