2013 08 your corinthia

your CORINTHIA CORINTHIA HOTEL BUDAPEST corinthia.com AUGUST | 2013

INTRO

INTERVIEW

PROGRAMS

CSR

Awards we are proud of, a photo what we love and a prominent guest whom we have hosted recently.

Interview with Imre Turák Brasserie Manager on his duties and the hotel’s wonderful breakfast menu.

Plan your programs with us! We have listed a number of events for you. Also, we suggest to try our Brasserie and Atrium Restaurant.

Corinthia Hotel Budapest sets example by supporting ill children in cooperation with the Magic Lamp Foundation.

Welcome FROM THE GENERAL MANAGER > August is the month of summer pleasure, leisure and relaxation. In addition to the popular open-air festivals in Budapest, we have put together a list of the best exhibitions, fairs and programs especially for you. This month I would like to draw your attention to our Brasserie & Atrium restaurant, which scores highly for its international cuisine. The breathtaking atrium-style interior lends a very unique atmosphere, perfectly complemented by the superb creations from our outstanding chef.

I would also like to take this opportunity to recommend this issue’s fascinating articles on, for instance, the latest chapter in the century-old history of our hotel and the interview with Imre Turák, our manager of the Brasserie & Atrium restaurant, who talks about what it means to him to work in the hotel, and his personal experiences over the years. In August, the Royal Spa places the spotlight on the eyes, offering a rejuvenating, smoothing and hydrating treatment that is particularly good for tired eyes.

When time allows, we invite you to enjoy looking at the exhibition spanning the more than 100 years of history of our hotel. You will find the exhibition in the lower Lobby area. I really hope that the August edition of our newsletter sparks your imagination, and that you find programs here that meet your needs and interests.

Thomas M. Fischer | GENERAL MANAGER

PHOTO OF THE MONTH

Guests around the world have spoken.

CORINTHIA HOTEL BUDAPEST RECEIVED AWARD AT DOTCOMHOTEL HOSPITALITY CONFERENCE

2013

The TrustScore is the first, independent, consumer-trusted score that represents all online opinions of consumers around the world.

93

THIS CERTIFIES THAT:

Corinthia Hotel Budapest Has achieved excellent customer satisfaction with its guests

GuestBook Eros Ramazotti

ITALIAN POP/FOLK SINGER-SONGWRITER

Jakob Riegger

COO & CO-FOUNDER, TRUSTYOU

> Our hotel’s magnificent spa we are especially proud of.

Benjamin Jost

CEO & CO-FOUNDER, TRUSTYOU

> Dotcomhotel Hospitality E-Commerce & Revenue Management Conference, in

collaboration with TrustYou, presented the Best Hungarian Hotels awards as judged by consumers. TrustYou analyzes online opinions of consumers around the world in 20+ languages, and computes them into one single score. In the final analysis, 24 of Hungary's best hotels in the 3-, 4- and 5-star categories were selected. Corinthia Hotel Budapest was recognized as one of the best 5-star hotels in Hungary for its exceptional facilities and the high level of its services. 'We are extremely proud of this title. Guest reviews are essential for our hotel's reputation, as they are testament to our hotel's commitment to customer service and excellence,' said Thomas M. Fischer, General Manager of the hotel.

ABOUT CORINTHIA HOTEL BUDAPEST > Corinthia Hotel Budapest is an award-winning member of the Corinthia Hotels brand. The hotel originally opened as the Grand Hotel Royal in 1896 and was entirely renovated and, in parts, rebuilt in 2003, following its acquisition by Corinthia Hotels. Among its many attributes, the hotel features a majestic Grand Ballroom and the ‘Royal Spa’- itself an extensive renovation of an original 19th century Spa which adjoined the original hotel - that has once again regained its rightful place as Budapest’s most luxurious Spa.

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The Grand Story OF CORINTHIA HOTEL BUDAPEST

BY TIBOR MESKÁL, MANAGER ON DUTY

The beginning - Chapter 7 > In June 1920 the Treaty of Trianon fixed

Hungary’s borders. Compared with the pre-war kingdom, Hungary had lost 71% of its territory, 66% of its population, and with the new borders, about one-third of the Magyar population became minorities in the neighboring countries of Romania, Yugoslavia, and Czechoslovakia.

How did the Grand Hotel Royal survive this era of change and hardship? As one of the leading luxury hotels in the city (e.g. The Ritz had disappeared), there was still demand for a luxury hotel. Whoever was in power, whoever visited the city, needed accommodations and a venue to hold conferences. The management realized the need to expand their foreign network of travel agencies.

Meanwhile, in-house, more bathrooms were added, reducing the total number of rooms. Restaurants were rebuilt, the Apollo Cinema‘s license was renewed and the whole building received a total face-lift.

However, competition from the hotels lining the banks of the Danube continued to be tough.

But these were dark days. Life was hard for all Hungarians. One day, in April 1921, officials and workers of the movie industry gathered at the Royal Apollo, where they protested against the high tax burden and the restrictive laws which were ’slaughtering’ cinemas. Over 1,200 people took part. A rallying cry became wages and the increased cost of living – a 6,000% rise in prices since 1913 against a 450% rise of wages. In 1922 the Royal Apollo Cinema had to close down.

Around this time, film producer Alexander Korda briefly lived at the Royal. In spring 1923 the Pesti Kabaré (Cabaret of Pest) also settled at the Royal.

The same year, 1923, the founder of the Grand Hotel Royal, Frigyes Glück was declared bankrupt. His company, the Royal Nagyszálló Rt survived and slowly the management of the company was able to bring the hotel business back on its feet. Zoltán Korányi became the farsighted new ’spin-doctor’ of the Grand Hotel Royal. International relations with travel agencies were rebuilt, although it proved difficult to captivate the attention of British, French and Italian travelers. The scars of the recently fought war were not yet healed.

The management of the hotel recognized the need for a competent restaurant manager. In 1920 a man who had successfully operated his own restaurant in a pavilion at the City Park approached them: Károly Gundel. Born in Budapest in 1883, Gundel had worked for his father in the Hotel Archduke Stephen, followed by employment at various prestigious establishments in Switzerland, Germany, England and France. Since 1910 he had managed his own restaurant at the City Park, now he wanted to move closer to the action, to the heart of the city.

Today we know that the ’roaring twenties’ were about to start. In hindsight, Gundel’s move came at the right moment. Korányi equipped the restaurant with cutting edge European appliances and techniques.

Outstanding cuisine now met perfect service. For the next five years Gundel catapulted the Royal back to the top of the charts: it ranked again as one of the best hotel restaurants on the continent.

Zoltán Korányi‘s next step was the search for a perfect gipsy band for the hotel, traditionally a solid cornerstone of the entertainment programs in the Palm Court. In Nagyvárad, he found Károly and István Burah, who became the celebrated house-band of the Royal. At the Royal Bar, Lilly and Emmy Schwarz, sisters from Vienna, played at two pianos.

During a particular hot summer in 1927, a press article in Színházi Élet (Theatre Life) read: “The favorite meeting place is in the Royal Palm Garden. After the hot and busy Elizabeth Boulevard, visitors appreciate the cool air of the restaurant. With a new air conditioning system the hotel owners pamper their guests.”

This year the restored and rebuilt Grand Hotel Royal celebrates the 10th anniversary of its Reopening on the 30th of April, 2003 as Corinthia Hotel. Several historical periods and chapters will be presented to the readers in the coming issues to commemorate this magnificent hotel.

To be continued…

MEET THE STAFF INTERVIEW WITH

Imre Turák, BRASSERIE MANAGER How long have you worked at the hotel? What are your past experiences, and what are you doing now?

I joined the hotel team as a college trainee in 2007. A few months later, I applied to be a waiter. After this, I participated in the hotel’s own managerial training course, for a period of 18 months. During this time, I had the opportunity to learn the operations of the hotel’s various sections: HR, Finance, Sales, Marketing, Room Reservations, Kitchen and of course F&B. After the course was completed, I was gratified to be asked to run the Rickshaw Restaurant, and from October 2011 to run the Brasserie and the Executive Club.

As manager of the Brasserie, do you have a say in the creation of the restaurant’s menu? If so, what do you take into consideration when doing this?

To an outsider, changing the menu would appear to be a moment’s work, although in truth it is achieved only after lengthy preparation. We constantly monitor the selections offered by competing restaurants. On entering any other restaurant, I pay particular attention not only to the freshness of the ingredients and the seasoning but also the overall image, in other words, what the dish that is served does for the eye. If I see something I like, I make a note of it. However, the guest remains the most important advisor. They contribute to the development of the menu because they give us their views through their selections. There is a three-course set meal on the menu, which allows guests to choose between two entrees, two main courses and a dessert. The favorite dishes of the set meal make their way onto the menu. The chef can select from 104 tried and tested starters and main dishes, and 52 desserts. When we hold a tasting session, we evaluate the dishes and give the chef suggestions for changes.

The breakfast menu in the restaurant was reinvented recently.

What were the changes?

I’m delighted that you have asked me about the new breakfast menu because we are extremely proud of the final results. Our primary objective was to improve the quality of our buffet offerings, not ‘only’ for the palette but for the eye as well. We

Corinthia Hotel St George’s Bay

have dressed the restaurant with a special interior design that is more accessible and more interesting. We have placed the sparkling wine in a turning stand, water is kept in a special wooden bin, and soda water from a siphon is also available.

Teas are stored in boxes made especially made for us; boxes that are used to ship tea around the world, while protecting it from damaging environmental elements. We have also had stands made to enhance the appearance of our bread, bakery products and cakes. I won’t bore anyone by going through the entire selection because that would fill the whole newsletter.

Instead, let me mention just a couple of the new dietary selections. The breakfast offering has been expanded with an "Organic Section" where guests can choose from six different organic mueslis, tea, honey and sugar-free jams, freshly pressed carrot and cucumber juice, smoothies, a wide selection of French fruit and low-fat yoghurts, whole and sliced, exotic and berry fruits. And another thing, perhaps one that is unique: our guests are allowed unlimited consumption of 100% organic chardonnay sparkling wine during breakfast.

On what basis do you decide which food is offered to guests and how it is served?

We have done many taste tests. Typically, these were blind tastings, where we had no idea about the price or the brand.

Afterwards, we selected those products that performed best.

From my own experience, I can say that it is not always the most expensive that is the best. We divided the buffet into 12 sections and then after breakfast we rebuilt it section by section – time and again – and then the whole in one. This is how we reached the final result.

The hotel celebrates its 10th anniversary this year. How has the Brasserie participated in this event?

The 10th Anniversary Brunch was organized on April 21. The event turned out to be a very special occasion. We enhanced the buffet with dishes that were featured on the original menu.

Refreshing cocktails were served in the bar set up in the atrium.

Finally, the atmosphere was enlivened with dancers and musicians.

> Positioned in the heart of the Mediterranean, on the archipelago of Malta, known to the ancient Greeks as Melita or Land of Honey, is a world-class resort. Perfectly located at the entrance to St George’s Bay and offering magnificent panoramic views of the sparkling blue Mediterranean, the Corinthia Hotel St George’s Bay personifies the majesty and grace of a country that while small in size, is large of heart and history.

With a choice of exhilarating water-sports and a tempting array of Mediterranean-focused restaurants, the hotel makes the most of its waterside setting. This is a resort for business, relaxation and sport. The Apollo Spa is a tranquil haven, while the water-sport facilities include jet-skis, parasailing and self-drive speedboats. Within the hotel, every guestroom has a large private balcony or terrace and the Executive Rooms provide access to the businesslike Executive Club lounge. As for dining, the choices range from casual to smart and from American to Italian. It is easily possible to stay a week and dine at a different restaurant each evening. Monday might be French. Tuesday could be seafood. For late-night entertainment, our bars and cocktail lounges offer a sophisticated alternative to the throng of nearby nightclubs and entertainment spots.

It is also home to extensive conference facilities. The 14 meeting rooms range from boardrooms for 8 delegates to conference rooms for 550 delegates. Most meeting rooms have direct access to sun-terraces with garden or sea views.

The Corinthia Hotel St George’s Bay is truly a destination that dreams are made of.

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Recipe of the Month

Royal Spa

THE CHEF RECOMMENDS

RESTORING FACIAL BEAUTY BY FOCUSING ON YOUR EYES

> Joel Khalil, Executive chef of Corinthia Hotel Budapest joined the

hotel having already established himself as a highly skilled professional on a number of continents. His last appointment was the position of the Executive chef of Sofitel Macau in Asia and prior to that he was working in Dublin, Switzerland, Tel Aviv, London, Brunei and Hong Kong. His international career experiences have inspired him to create some exciting, easy-to-make recipes. We invite you to cook with us and try Joel's favorites.

> With the help of a cooling and firming eye

mask we focus on tired eyes, to help firm the delicate tissues and improve the overall appearance of the eye area.

Our eye mask treatment helps reduce fine lines, wrinkles, and crows feet that are less than desirable ways to bring focus to your eyes. It is also very good for rehydrating the skin around the eyes and rejuvenating aging skin.

In August we will treat you to an eye mask when you book any 60 minute facial by Phytomer or Germaine de Capuccini.

The Royal Spa welcomes you every day from 6.30 am until 10.00 pm. Please contact Spa Reception on 7650 for further information.

Joel Khalil | Executive Chef

BRASSERIE & ATRIUM

> The Brasserie and Atrium Restaurant is situated next to the main lobby with indoor and atrium seating.

This lively restaurant is available throughout the day serving a buffet breakfast and an á la carte menu for both lunch and dinner. It is the ideal venue for casual and business meetings.

RESERVATIONS | +36 1 479 4850 or extension 7850, 7800 brasserie.royal@corinthia.com | corinthia.com

CHILLED TOMATO SOUP WITH LEMON SORBET INGREDIENTS METHOD FOR 4 SERVING(S)

1kg fresh tomatoes 20gr fresh ginger root 15ml olive oil 2 sprigs basil 500ml lemon sorbet Cumin, salt, pepper, tabasco TOTAL TIME PREP. TIME COOKING TIME DIFFICULTY

15 to 30 min 15 minutes 10 minutes Easy

• Immerse the tomatoes in boiling water for 30 seconds then run under cold water to remove the skins easier.

• After you have peeled the tomatoes, cut them into wedges.

• Peel and chop the ginger.

• Place a saucepan on the heat with a little olive oil. Add the ginger and cumin, stir with a wooden spoon and add the wedges of peeled tomato.

• Cover and simmer for 15 minutes over low heat.

• Pour the cooked tomatoes into the bowl of a food processor and liquefy.

Taste and correct the seasoning with salt, pepper and Tabasco.

• Cool, then refrigerate.

• Serve the soup well chilled with a scoop of lemon sorbet and a few chopped basil leaves.

OUR OFFER ROYAL COCKTAIL > Acquaint yourself with the hotel’s

very latest cocktail, into which we have poured out heart and soul. This unique creation, the nobly named Royal Cocktail, is being served in Le Bar. The recipe is attached to this unique drink and you can try making your own Royal at home!

OPENING HOURS: Every day from 10:30 until 1:00 TABLE RESERVATION: Tel: +36 1 479 4880, E-mail: lebar.royal@corinthia.com

TABLE RESERVATION AND FURTHER INFORMATION: +36 1 479-4800 or cuisine.budapest@corinthia.com facebook.com/corinthiahotelbudapest

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PROGRAMS IN AUGUST RECOMMENDED BY THE

CORINTHIA HOTEL BUDAPEST CONCIERGE TEAM AUGUST IS OFTEN REFERRED TO BE THE HOTTEST MONTH OF THE YEAR AS WELL AS THE PEAK TIME FOR FESTIVALS… Tamás Ungár Chief Concierge

For further information and reservations, please contact the Concierge.

THE ROYAL FLOWER

FESTIVALS ... > Every summer Castle Hill gives home to a series of dance nights

organized by the National Dance Theatre featuring folk dance, flamenco, tango and modern dance. This year’s event takes place from July 30 to August 14.

Performances start at 20:30 in the Carmelite Courtyard, located next to the National Dance Theatre. > Budapest Summer Festival celebrates the 75th anniversary of the

Margaret Island Open-air Stage with theater performances for adults and children. Musicals, dance shows and several concerts are on from June 15 to August 31.

Major August programs include Carmen Souza world music concert, De Cobre: Between Two Fires Gypsy-Hungarian Flamenco Fusion, Roma Hungaricum: Evergreens and Classicals slightly differently concert, Ferenc Erkel: King Stephen opera, and Benkó Dixieland Band: Face to Face concert. > 2013 marks the 21st anniversary of Sziget Festival, which will be

held on August 5-12. It is one of the largest music festivals in the world and certainly the best party-filled week of the year in Hungary. Around 400,000 people come every August to 'Sziget' for a week of music and entertainment. The organizers team up every year to present the hottest concerts featuring well known international artists, the best of Hungarian bands as well as rising stars. > On August 17-20 the Festival of Folk Arts brings the finest

Hungarian craftsmen and their work to Buda Castle from across the country. A variety of different folk crafts are included, ranging from woodcarving to egg painting and visitors can take part in many of the activities, as well as enjoy live folk music and dance performances.

Just like many other festivals in Budapest and Hungary, the Festival of Folk Arts is a celebration of the famous Hungarian gastronomy with wine and palinka tasting, traditional Hungarian dishes and delicious home-made pastries. The festival is timed to coincide with the St. Stephen's Day celebrations.

HOME & INTERIOR > Recently reopened, ‘The Royal Flower’ outlet is located next to the main entrance. Just as there are no two people alike, so no two flowers are the same. We are pleased to meet your particular requirements and design concepts, whether it’s for a simple bouquet of flowers, decorative elements for a conference or banquet, or that very special wedding.

Wedding consultancy | Flower delivery | Event decoration Corinthia Hotel Budapest, Erzsébet körút 43-49, 1073 Budapest, next to the main entrance +36 20 923 1965 | +36 20 499 5353 | royal@theroyalflower.com | andifiore.hu

WORKING TOGETHER TO MAKE THE DREAMS OF SICK CHILDREN COME TRUE

SUPPORTING CHILDREN > Corinthia Hotel Budapest believes that as well as guaranteeing maximum guest satisfaction, it is equally important to act as a role model in the area of corporate social responsibility. At the end of 2012 we finalized a strategic cooperation agreement with the Csodalámpa (Magic Lamp) Wish Fulfilling Foundation, now in its 10th year of operation. We have a common purpose: to help people in need. The Magic Lamp Wish Fulfilling Foundation makes the wishes and hopes of children who suffer from life-threatening diseases come true, giving them unforgettable experiences and breaking the dull routine of hospital treatment. The foundation – acting together with generous, supportive individuals and companies – has been fulfilling wishes since november 2003, in which time it has made the dreams of around 2,000 seriously ill children come true. It is our intention to contribute to this worthy cause and brighten up the lives of needy children in 2013.

… THE EXCELLENT EXHIBITIONS AND FAIRS CAN’T BE MISSED…

> The Jewish Summer Festival of Budapest from August 25 to

September 1, is generally known to be a non-religious cultural event series.

The program of the festival is consciously multi-artistic and multicultural. Classical, Klezmer, world-music, jazz and pop-music fans alike will find the performances to their taste, just like those who wish to enjoy plastic art, film and dance.

The center of the event is the spectacular Great Synagogue in Dohány Street. Programs include concerts at the Rumbach Street Synagogue and at the Great Synagogue, movie screenings at Uránia Theatre and much more.

> Van Gogh, My Dream Exhibition in the

> Gouba is a regularly scheduled art

VAM Design Center displays the 200 most important works of Vincent van Gogh. The works are digitally restored and have been printed photographically to the highest quality and are specially lighted. Part of the exhibition consists of seven 3D animations, that bring well-known paintings from 2D into motion in 3D. Visitors will feel that they are rediscovering the works. Visitors to the exhibition receive special 3D glasses to enjoy these animations.

market in the Gozsdu courtyard every Sunday from 10 am to 7 pm. Tourists and locals are invited for a refreshing walk in the heart of the city. Gouba entertains particular and open-minded visitors with unique works by representative artists and craftsmen, designers and antquarians, as well as valuable works of art and antiques.

An even more unique ambience is created by the young musicians who play wellknown and new jazz compositions to the delight of the audience.

TABLE RESERVATION AND FURTHER INFORMATION: +36 1 479-4800 or cuisine.budapest@corinthia.com facebook.com/corinthiahotelbudapest

PHOTOS BY

celebrated with day-long festivities followed by spectacular fireworks throughout the country. August 20th - also called as St. Stephen's Day - commemorates the foundation of the Hungarian state, remembering Stephen I, the first king and founder of the Kingdom of Hungary, who was canonized on August 20.

Festivities start in the morning with the raising of the Hungarian flag in Kossuth Square and continue on all day long, culminating in a spectacular fireworks display over the Danube. The main events include the procession of St. Stephen's Holy Right Hand around the Basilica, the Court of St. Stephen, a historical play house, archery shows, a water parade and an air show along the embankments of the Danube.

Sean Scott, Sándor Csudai, Dávid Harangozó, orangezebraphotography.com

> August 20th is the greatest national holiday for Hungarians,