For the third time now, the Gundel Awards ceremony has taken place at its most fitting venue \u2013 the Gundel Restaurant in City Park \u2013 where the Hungarian Catering Trade Association (MVI) invited the cream of the hospitality profession to a gala lunch in honour of this year\u2019s award winners. Here, everything spoke of tradition, a glorious gastronomic past, a successful present and, seeing the swift diligence of the trainee waiters, a future full of hope.<\/p>\n\n\n\n
At midday on Sunday 15 October, the cream of the Hungarian gastronomic scene gathered to celebrate this year\u2019s award winners with a gala lunch featuring fabulous flavours in a warm, family-like atmosphere: Katalin Pint\u00e9r (Gerbeaud, Onyx M\u0171hely, \u00c9mile Restaurant) and S\u00e1ndor Ny\u00edri, known as Sz\u00e1sa, the founder and owner of Arany Kavi\u00e1r Restaurant.<\/p>\n\n\n\n
The host of the gala lunch on this occasion was Marcsi Borb\u00e1s, one of last year\u2019s award winners; her professional mentor was Lajos B\u00edr\u00f3, whilst sommelier Mih\u00e1ly Fab\u00f3k ensured that the drinks perfectly complemented the dishes.<\/p>\n\n\n\n
As the host of the event, L\u00e1szl\u00f3 Kov\u00e1cs, President of the MVI, welcomed the attendees and went on to explain that the Trade Association had established the K\u00e1roly Gundel Award in 2014 with the broad involvement of professional organisations, which is awarded to individuals who, within the Hungarian hospitality sector, serve as exemplary followers of K\u00e1roly Gundel\u2019s life and gastronomic legacy. Each year, one, two or three people may receive the Kossuth Prize of the Hungarian hospitality industry, the president continued, adding that in 2023, delegates from 12 professional organisations, delegates from three institutions, the Gundel Restaurant, and a representative of the Gundel family decided on this year\u2019s award winners based on the nominees\u2019 work.<\/p>\n\n\n\n
We then listened to an account of K\u00e1roly Gundel\u2019s life and work in the year marking the 140th anniversary of his birth, whilst the young, energetic waiters began serving the courses of the celebratory lunch to the tables. Marcsi Borb\u00e1s would always call up onto the stage the chefs who had just served the dish \u2013 presented in a mirror-image arrangement \u2013 to the guests, and they would demonstrate what they had prepared for them. This was a challenge for the trainee waiters, not least because there was barely any space between the tables, as there were so many of us gathered once again at this award ceremony, filled with good cheer, delicious food and lively conversations and encounters \u2013 an event that has now become the highlight of the Hungarian hospitality industry each year, crowned by the Gundel Prize.<\/p>\n\n\n\n
Marcsi also told us that the theme of this year\u2019s lunch was dumplings; a dumpling had been cleverly incorporated into every course \u2013 and there were even two in the plum dumpling dish that rounded off the meal.<\/p>\n\n\n\n
The audience of industry professionals welcomed this year\u2019s two award winners, Katalin Pint\u00e9r and S\u00e1ndor Sz\u00e1sa Ny\u00edri, as they received their awards. Following the ceremonial proceedings, the convivial luncheon continued \u2013 an event which, year on year, is also the most atmospheric gathering in the hospitality industry. A gathering where, right through to the kitchen, renowned chefs, and cooks give their all to the dishes served to the discerning and expert guests, who are all well aware of just how much selfless work, enthusiasm and professionalism goes into what is served before them.<\/p>\n\n\n\n
The full menu for this year\u2019s gala lunch was as follows.<\/p>\n\n\n\n
Welcome drink: T\u00f6rley Tokaji Brut sparkling wine<\/p>\n\n\n\n
Amuse-bouche: Catfish sausage balls, goat\u2019s cheese balls dusted with venison ham, rabbit rillettes in a pistachio-spiced crumble, and bean patties fried in crispy pastry served with zakuszka<\/p>\n\n\n\n
Created by: Viktor Moldov\u00e1n and Andr\u00e1s Wolf \u2013 Gundel Restaurant, Budapest<\/p>\n\n\n\n
Starter: Szilv\u00e1sv\u00e1rad trout with quince, hazelnuts and celery<\/p>\n\n\n\n
J\u00e1nos Macsinka \u2013 Macok Bistro, Eger; L\u00e1szl\u00f3 Ruprecht \u2013 P\u00e1skom 1802 Gastronomy Workshop, Lajoskom\u00e1rom<\/p>\n\n\n\n
Wine: Budai Chardonnay Selection 2022 \u2013 Nyakas Winery<\/p>\n\n\n\n
Soup: Csorbaleves<\/p>\n\n\n\n
Lajos B\u00edr\u00f3<\/p>\n\n\n\n
A beer to go with it: India Pale Ale (IPA) \u2013 HopTop Craft Beer<\/p>\n\n\n\n
Main course I: Cabbage and yeast dumplings<\/p>\n\n\n\n
A dish by Marcsi Borb\u00e1s, prepared by creative chef S\u00e1ndor Kerekes \u2013 Vadaskert Restaurant, Keszthely<\/p>\n\n\n\n
To accompany: Szeksz\u00e1rd Merlot Ros\u00e9 \u201eNiola\u201d 2018 \u2013 Tam\u00e1s D\u00fazsi Winery<\/p>\n\n\n\n
Main course II: Kappan in red wine, veal shank, mushrooms<\/p>\n\n\n\n
J\u00e1nos Macsinka \u2013 Macok Bistro, Eger; L\u00e1szl\u00f3 Ruprecht \u2013 P\u00e1skom 1802 Gastronomy Workshop, Lajoskom\u00e1rom<\/p>\n\n\n\n
Product: Egri Juh\u00e1sz V\u00e9gtelen Cuv\u00e9e 2018 \u2013 Juh\u00e1sz Brothers Winery<\/p>\n\n\n\n
Dessert: Plum dumplings<\/p>\n\n\n\n
Viktor Moldov\u00e1n and Andr\u00e1s Wolf \u2013 Gundel Restaurant, Budapest<\/p>\n\n\n\n
With: Tokaji Asz\u00fa 6 puttonyos 2019 \u2013 G\u00f6tz Winery<\/p>\n\n\n\n
The programme, which stretched into the afternoon, would have ended with a raffle had the guests gone home afterwards, but the conversations and encounters were so enjoyable that nobody wanted to interrupt them by simply going home.<\/p>","protected":false},"excerpt":{"rendered":"
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