The hosts of the event are:
Mr. Zsolt Endrédi, the Executive Chef of Le Bourbon restaurant,
Mr. Zsolt Zólyomi the owner of the Le Parfum Croisette and the special host of the dinner is Mr. Oliver Backer, the owner of Flor de Sal d'Es Trenc, who will personally describe the salt flowers and the special courses.

The Menu

Sea bream tartar-flor de sal d’es trenc olivas negras

Sun dried and tomato concassé, green and white olive, curly salad leaves and XERES vinegar dressing

Topinambur creme soup-flor de sal d’es trenc Sri Lanka

Pan seared clams

Guineafowl-flor de sal d’es trenc limon lavanda

Filled guinea fowl with nuts and goose liver, root vegetable galette, cranberry pearls

Flor de sal d’es trenc orange chilli chocolate cake

Caramell sauce

The price of the 4 course set menu, created around the different types of salt flowers is Huf 11 700,- per person including mineral water.

The price of the wine selection to accompany each course is Huf 4 000,- per person.

The price of a selection of wines and a selection of sparkling wines from Garamvári Wineyard to accompany each course is Huf 7 700,- per person.

The above prices are inclusive of VAT, but exclusive of 10% service charge.

The Salt
Sea salt is harvested from the flats irrigated by the crystalline waters from the beach that collects on the surface of the water bathed by summer sunshine. This is the way the precious crystals of Flor de Sal d’Es Trenc are formed.

Venue: Le Méridien Budapest
Address: 1051 Budapest, Erzsébet tér 9-10
T +36 1 429 5500

Date of the event: 22nd November 2013, 7.00 pm

Table reservation:

Henriett Kovács
T + 36 1 429 5730

Zsombor Méhész
T + 36 1 429 4680

Source: Le Méridien Budapest