THE GERLÓCZY CAFÉ PAPER
GERLÓ CZY DINNE R
LOOK FOR THE TERRACE! - CHICKEN & ELDERFLOWER - DESSERT AWARDS KAMERMAYER NEWS: BEST OF “KÖZTÉR” - SHAKEN OR STIRRED?
LOOK FOR THE TERRACE! WHY DO WE LIKE TERRACES? WHAT ARE THEIR EFFECT ON US? WE SET OUT TO FIND THE ANSWER –AND INTRODUCE A FEW OF OUR DEAR DISTANT RELATIVES AS WELL.
BUDAPEST - G H-1052 Buda
ERLÓCZY KÁVÉ
pest, V. Gerlócz
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It is possible to live without a terrace but it isn’t worth it. Who can disprove this clichéd assertion? This concerns apartments as well as cafes. In case of the former, it’s enough if a small table and a few flower pots can fit. Our desire for the open air did not disappear in the course of evolution; I would even have the right to a patio included in the constitution. On a terrace you feel good. You don’t get sad, melancholy avoids you –life in the terrace is beautiful and fills the one sitting there with satisfaction. It makes you feel at ease. On the terrace one breathes in fresh air, or smokes a cigarette or at times blows soap bubbles. On a terrace, no matter if it’s a spritzer, some wine, lemonade, dinner, or a kiss –all taste better. The terrace of Gerlóczy is, supposedly, the most Parisian terrace of Budapest. We won’t dispute that.If towns can have twins, then we can also have a twin terrace. Gerlóczy is happy to present its twin terraces from around the world. If you get a chance, visit them all this summer! Of course home is where your heart (terrace) is!
PARIS - LE
6 Place Sain
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75006 Pari 72 boulevard saint germain,
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Paris is no t the same without it! Even Hemin gway thou ght so.
The most Parisien café in
LYON - BRASSERIE 30 Cours de Verdu
EMMA BARCELONA - CAFÉ9, Barcelona
Carrer de Pau Cla
ris, 142, 0800
of sit on the terrace It’s a true bliss to er! art Qu c thi lona’s Go Cafe Emma in Barce
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GEORGES
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The oldest brasse rie in Lyon is justly famous ev en today.
PARIS - CAFÉ
7 Cour des Pe
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An original Pa ris brasseri e, where ou jaws will drop r from the se afood on of fer.
ROME - VASCELLO Rome
Via G Massari 8, off
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. a couple from Sardinia A restaurant led by er mm su ir tables in the Sitting outside at the sweet life! the is t ha –t
? GERLÓCZY Guests’Response WHAT IS A GUEST AT GERLÓCZY LIKE? WE ASKED OUR REGULARS, AND WE KEEP ASKING THREE OF THEM FOR EVERY ISSUE, HOPING THAT WE CAN SOLVE THE MYSTERY OF WHAT MAKES A GERLÓCZY GUEST.
1. - What are your plans for the summer?
2. - A dish you mastered perfectly
3. - One of your cathartic experiences
ANDRÁS FUGERTH
ÉVA SZILLÉRY
VIKTOR MERKER
If all goes well, I will spend most of my time at the Káli basin. (north of Balaton –ed.)
1. I am going to decorate a new flat, do sports and plan to visit theater festivals.
The most simple one: lecsó (a dish similar to ratatouille –ed.)
2. Duck leg with red wine and dried plums.
1. Usually we still go for summer holidays with the children. They have so many various programs this summer that we don’t know yet what we will do, where we will go together. For sure we will go in August. In the rest of our holidays my wife and I will play the tourist in Budapest. There are so many new things, places to see!
To remain at the Káli basin: in the summer, during sunset, the arrival on thousands of birds who made their home on the lake. This can be cathartic even if seen multiple times, I recommend it to all.
3. Parasztopera by Béla Pintér (I just saw this theatre piece for the first time at a festival).
4. Less blaming and envy. 4. - If you could wish for something for Hungary from a fairy, what would it be?
Much, much more compassion.
5. - What was your favourite tale as a child?
Lucky Luke.
2. Perhaps the carrot cake. 3. Attending the birth of my children, both times. The second one was really special, because my older child arrived almost in the moment of the birth, pushing through nurses and doctors with the consciousness and self confidence of a 14 year old, rushing to see the newborn baby.
5. Winnie the Pooh, the birthday of Eeyore
6. - What do you think the most awkward Hungarian word is?
7. - What is your occupation/what are you working on right now?
Let’s say it’s “nokedli” (a dish similar to dumplings –ed.)
My love project is MÖBELKUNST, that has been the quarry of vintage Scandinavian design in Budapest for a while now. www.mobelkunst.hu
4. A group of good civilians.
6. Tagbaszakadt. (beefy –ed.)
5. Vackor. (a tale of a bear cub –ed.) 6. Lerendezni. (to get it over with –ed.)
7. I organize interviews for a daily paper and I am editing a lifestyle magazine.
7. We develop green walls and biological life support systems (in Hungarian növény életbentartó rendszerek- ed.) –this expression, by the way, could easily be the response to question nr 6. We would like to make it possible for each household to grow clean herbs and vegetables in a foolproof way. This is what GROFIE is about..
TIBOR JÁSZAI ---->
CHICKEN AND ELDERFLOWER THOUGHTS ON EDIBLE FLOWERS • • • It all began in Germany in the small town of Pforzheim, Baden-Württemberg that I visited on an exchange field trip as a child. One evening our hosts offered a peculiar salad to go with the steamed fillet of pork. It was called Tropaeolum salad and I’ve never seen it as a salad before. It was a simple nasturtium flower; however, its taste and color impressed me greatly. They served it for dinner in a simple manner, too: with a bit of grape seed oil and lemon juice. It was this fantastic little flower, blessed with a mild, fragrant aroma, sweet, but gentle earthy taste (like the lush, fresh taste of young beetroots) that set me off to the world of edible flowers, wild herbs, and mushrooms.
• • • There were many pretty bushes just under the Buda Castle. Lilacs, elderberries, acacias. It was also a raging asparagus season. The fragrances floated all over the vicinity of Ilonka Szabó street. The usage of cultivated edible flowers was already prevalent in our kitchen; I longed for something new, something we’ve never had before. On my way home from the Buda Castle one evening I tasted the lilacs and acacias. It was obvious that the acacia would be edible as honey is made out of it. However, the lilacs simply overwhelmed me with a lightly salty and bitter taste, fragrances, peppery piquancy. I knew this was good –and would go well with the asparagus. I just stood there and took in the scent of lilacs (like Jean-Baptiste Grenouille in the novel Perfume). So we prepared the "masterpiece" called asparagus salad with lilacs, elderberries and veal. For this, we made thin slices of the asparagus, added the usual salt, pepper, lemon and oil. Then added the lilac flowers as well as elderflowers fried in wine batter. We prepared carpaccio out of the veal leg and put our salad on this meat. • • • I moved to Szob; it’s at the feet of the Börzsöny hills, where the Danube meets the Ipoly. Opposite of me the Pilis hills, behind me the Börzsöny, next to us the Kovácspatak hills. I thought I would settle down there because of the vicinity of scents, rivers, woods. This would be my world. It almost worked out that way. I was working in Esztergom in the restaurant of a newly opened wine cellar. This was a place where we had our own herb and vegetable garden. We had a gardener –he listened to our talks of flowers and vegetables and kept shaking his head. I asked him why the disapproval every time he hears talk of these plants. He responded that so much more and unique could be created from wild herbs. He introduced me to György Rell, who is very knowledgeable on this topic and who started introducing me to the usage of wild herbs in the kitchen. We kept everything from milfoil, plantain, nettle, wild chervil, wild spinach, wild ruccola, violet, mallow, elderflower to even bracket fungus. Working alongside him made me realize I would like to have access to something like this in my own house. I have to have these in my garden because they will be a welcome addition to the food I make at the restaurant. This is how my garden got populated with 4 types of mint, milfoil, wild lemongrass and other fresh herbs, lilac, elderflowers, buckthorn, edible pansy, horseradish, acacia, peach, plum trees, figue, grapes, marigold, rose and many other edible wild plants. And you wonder what can me made of these? SOUPS, STARTERS, CREAMS, DESSERTS, SYRUPS, FLAVOURINGS, TEAS, SPIRITS...
• • • Years later, still a young chef, I was working at the Parliament and we were preparing spring-summer inspired cold plates for a reception. My chef, József Révész asked me to go pick up a package for him at the Western Railway Station, sent directly from Szentes. I had to get it off the train myself and it was a simple package from a certain Mr Pillár (the doyen of Hungarian edible flower production), and it just said “edible plants” on it. The contents of the box exceeded my expectations: cornflowers, edible pansy, bean flower, thyme, rosemary, Impatiens, marigold, zucchini flower, elderflower and of course Tropaeolum nasturtium. I told my chef what a great salad could be made out of these, as at the time they were only used for decoration. This prompted him to appoint me as the person responsible for edible flowers.
• • • In 2008 I hosted a very special wine dinner as part of the Chef Table. I introduced the ingredients of Börzsöny and its surroundings, such as berries, wild game, carp from Szob and duck from Muzsla, as well as elderflower. My colleague, a chef himself, Zoltán Vidák received the wonderful task of preparing something with these. Chicken and elderflower. Chicken and elderflower... how beautiful, how ethereal... He is a genius! He stuffed the wing roots of the chicken with an elderflower parsley filling, which made it look like a miniature stuffed drumstick. He added whipped egg whites to the stuffing which made it even lighter and added interest. He baked it on a low heat and prepared a salad of milfoil, pea sprouts, corn salad, frilly endives –accompanied by a warm whipped elderflower mousse.
•••
THE LANGUAGE OF FRENCH CUISINE 2. REMOULADE A cold sauce made by adding mustard, gherkins, capers and chopped herbs to mayonnaise, it is sometimes finished with a little anchovy essence, and chopped hard-boiled (hard-cooked) egg may be included. Its name may originate from the Picardy word rémola, meaning “black radish”, even though radish is not an ingredient. Rémoulade can accompany cold meat, fish and shellfish, it sometimes appears as a simple mustard-flavoured mayonnaise spiced with garlic and pepper, as the traditional accompaniment of grated celeriac and various mixed salads. POACHING: A method of cooking food by simmering very gently in liquid. Large poultry to be poached is put into cold white stock with vegetables, the liquid is then brought to the boil, skimmed and seasoned. The poultry is then simmered very slowly in the stock. Poultry for poaching can be stuffed or not and trussed. It can be larded with best lardons or studded with pieces of ham, tongue or truffles cut into the shape of little pegs. To protect the breast while cooking, poultry should be barded. To test whether the poultry is ready, prick the thigh. When the juice that runs out is white, the bird is cooked. After cooking, drain and untruss the poultry and remove the barding. Served on fried bread, surrounded with an appropriate garnish. The stock, strained and skimmed, is boiled down for a sauce. Large fish van be poached whole or in slices, and moistened with concentrated fish stock or court-bouillon. Thick slices of fish to be poached are put in a buttered baking dish, seasoned, moistened with few tablespoons of concentrated fish stock and cooked in the oven. Poached eggs are cooked in simmering salt water to which a few drops of vinegar have been added. Fruit is poached in a sugar syrup to cook it while still retaining its shape. Some foods are poached on the bain marie principle, including mousses, mousse lines, moulds and puddings. They are put in baking tins or pans half-full of hot water and cooked in a very slow oven. ENTRECOˆTE (RIB STEAK): A piece of prime-quality beef, which should be cut from ‘between two ribs’ (côtes) - hence the name. However, it is usually cut from the boned set of ribs. Marbled and tender, entrecôte steak should be grilled or fried. Steaks cut from the lower ribs are prepared in the same way but tend to be firmer. Ideally, the steak should be about 2 cm thick, flat and well-trimmed, with just a thin margin of fat, which is cut at intervals to prevent it curling up.We serve rib-eye steak from Uruguay at Gerlóczy. SOUFFLÉ: A hot preparation that is served straight from the oven, so that it is well risen above the height of the mould. Dessert soufflés are based either on milk mixture or a fruit purée and a cooked sugar mixture. For the former, a confectioner’s custard (pastry cream) is used, which is bound with egg yolks and flavoured before folding in the stiffly whisked egg whites. Alternatively, a blond roux can be used: it is mixed with boiling sweetened vanilla-flavoured milk and bound with yolks before adding the stiffly whisked egg whites and the flavouring. These soufflés are cooked in buttered, sugar-coated moulds. Fruit soufflés have a base of sugar cooked to the ‘hard crack’ stage, to which fruit purée is added and reheated to the ‘soft ball’ stage. The egg whites are whisked into the hot mixture. The fruit flavour is enhanced by a little alcohol or liqueur. Fresh fruit soufflés can also be made with confectioner’s custard, with dense fruit purée added before the egg whites are added. The appearance of a dessert soufflé can be enhanced by sprinkling it with icing sugar a few minutes before the end of cooking: the icing sugar caramelizes to give the soufflé a glossy surface. TARTELETTE: A small individual tart made in the same way as a large tart. Tart: A pastry case (shell) filled, before or after baking, with savoury or sweet ingredients. The words ’tart’ and ‘flan’ are often used interchangeably in Britain and France to designate a pastry filled with fruit, jam, custard or some other filling. The American term often used is open pie. Source: Larousse Gastronomique 2010
GERLÓCZYRecommends: A SUMMER DISH SALMON EARL GREY WITH SEASONAL VEGETABLES AND HOLLANDAISE SAUCE Asparagus, squash, zucchini, or new potatoes – whichever is in season, it will accompany the salmon on your plate. The passion fruit-mango sauce adds an exotic twist to this simple but superb food. Paired with Otto Légli’s Chardonnay it forms a great ensemble for romantic terrace dinners downtown.
HERBAL VALLEY VISITOR AND LEARNING CENTER At the Eastern gate of the Kali basin, in Zanka, the Herb Valley welcomes visitors all year round. It offers an interactive way to learn about the herbs of the Balaton Uplands. Visitors can admire over 400 herbs in the 7000 sqm basin. At the visitor center, short films are on show, in the manufactory guests can prepare their own herb products, and in the tea room they can enjoy herbal teas, syrups, and medicinal wines.
http://www.gyogynovenyvolgy.hu/info/
EXHIBITION: THE LONELY CEDAR –THE GENIUS OF CSONTVÁRY The classics should be revisited time and time again, because they are always valid, but in different ways. The art of our classic great painter, Tivadar Csontváry Kosztka, has not been presented in a separate, large exhibition for over half a century. On July 5, on the artist's birthday, a lifetime exhibition will open at the castle, aiming to demonstrate what this enchanting oeuvre represents –which was held together thanks to a Gerlóczy, Gideon Gerlóczy. Csontváry’s works will not be presented in chronological order, the exhibition will rather be built up of thematic units. Passing through the impressive exhibition we arrive to a contemporary chamber exposition, entitled “Cedars of Today”, in which we can see the works of seven contemporary painters. LOCATION: Buda Castle, Dísz tér 17. (the old building of the Army High Command)
OPENING: July 5, 2015 www.csontvary-kiallitas.hu Csontváry Kosztka Tivadar: A magányos cédrus - The lonely Cedar, 1907
THE TOP 3 DESSERTS FROM OUR SUMMER MENU BLOCKHEAD CONGREGATION
NO SUGAR, HONEY!
FRUITFUL COOPERATION
AZELIA CAKE Crunchy nut streuzel base (= whole nuts, wafer bits, vanilla and chocolate), Azelia cream and mousse sitting atop. Above it, a nut sablÊ, then a layer of nut cream, and above it, nut praline ganache. It’s crowned with nuts tossed in salted caramel.
SUGAR-FREE CHOCOLATE CAKE Ripe pineapple, light lime cream among the pineapple cubes and sugar-free Valrhona dark chocolate. A dark chocolate mousse with lime is the base of the cake, in which we used maltitol instead of sugar.
FRUITY TARTELETTE Almond cream (made of marzipan and almond flour) on a vanilla infused cake, a mind-blowing black currant green apple jam, and on top a green apple liqueur-white chocolate ganache.
Ganache is the thick mixture of heavy cream and chocolate. It is the soul of any truffle. Depending on what we plan to use it for, the ratio of chocolate to cream varies. Ganache tastes amazing, but its name is not that uplifting; it means blockhead. According to the anecdote this is what the chef called the apprentice who accidentally dropped the chocolate in the cream. The preparation of ganache is very simple: just heat the heavy cream and pour it over chocolate previously broken to pieces, then mix and cool the cream.
WELL HELLO THERE! OUR NEW PATIO FURNITURE IS HERE! Bolder and fresher olive-green tables and punch-olive-colored wicker chairs and benches are now awaiting guests on the terrace of Gerlóczy, where downtown relaxing is sweeter on summer afternoons, and evenings are livelier under the big elm tree.
KAMERMAYER TALKS THE "BEST OF KÖZTÉR (PUBLIC SPACE)" PROFESSIONAL DISCUSSION SERIES HAVE STARTED The association received on loan the excellent corner store overlooking Kamermayer square, with the aim to fill the space with professional programs. This came in handy and just on time, so were able to start the BEST OF KÖZTÉR, a professional discussion series. We’ve invited the most prestigious experts on the topics - Street furniture, green area, community building - to inspire, give ideas and professional advice to city architects, landscape architects, civilians, decision-makers.
PROJEKT OFFICE NEWS Our association received a green wall from the Grofie! You can check it out in the shop window of Kamermayer Project Office, in Mihály Vitkovits street 3-5. Thank you!
Follow the association’s Facebook page for the latest news!
THE ELDER, THE LAVENDER, THE STRAWBERRY AND THE REST Gerlóczy expanded its repertoire with new lemonades! Besides the lavender and classic lemonade, now we offer green apple, passion fruit, strawberry and mango lemonades on our terrace. Try them all; they make the Budapest summer complete!
ICE CREAM ON THE SQUARE DO YOU REMEMBER THE ICE CREAM PARLOR LOCATED NEXT TO GERLÓCZY, IN MIHÁLY VITKOVICS STREET? We’ve got good news: the parlor returns to Kamermayer square this summer. Check Gerlóczy Café’s Facebook page for details!
JACQUETTE ON FORCED REST Jacquette plays second fiddle recently – a difficult role indeed. She desires to sing solo, so she’s deliberately trolling the evening duets. During the harp and piano music she sings such loud and discordant tunes that as per many of yours’ request we had to put her on forced rest (someone even mentioned her on Tripadvisor). This means that in the evenings, when the live music starts, we put her to sleep, which, in the case of a canary, means covering her cage. Throughout the day, however, she still owns the stage.
POP (UP) CORN(ER) In the corner shop opposite Gerlóczy better and better pop-up stores pop up. After the highly successful Möbelkunst design furniture showroom in the spring, a store called Édesrózsám (my Sweet Rose) has done a lot to make Kamermayer square bloom. Their pretty rose-themed merchandise attracted many people to this small island in the city. We’ve heard that interest is still high; there will be even more interesting pop-up stores on the square.
www.edesrozsam.hu
www.mobelkunst.hu
OTTÓ AND THE SALMON Ottó Légli is known for being a gourmand and is very familiar with fish dishes. At Gerlóczy we prepare a salmon fillet, served with seasonal vegetables and hollandaise sauce, adding a little twist to lend it an exotic taste. This will pair it even better with Ottó Légli’s Chardonnay, in which fine exotic scents like vanilla are displayed, mango and a hint of green apple flavor appear along with oak notes. It’s a great wine! It’s rich, yet elegantly light, not at all intrusive. A true worldly type. I think this wine has a fan base, as does its creator, Ottó Légli. This wine does not simply run out as it is being consumed; it simply becomes one with our food, becoming more buttery, rounding off. The flavors really explode in your mouth. Savor it like you would any of the world’s best chardonnays! At Gerlóczy, Ottó Légli’s Chardonnay is the wine of the summer.
ZSÓFI BITTÓ - Tour Guide ---->
RUSTLING IN THE GROVE VÁROSLIGET - CITY FOREST Városliget used to be the flood area of the Danube; a marshy ground where King Mátyás founded a wildlife park. Maria Theresia ordered later on that the area be planted with trees, this is how it got the name City Forest. First it was home to the National, and later the Millenial Exhibition in 1896. At this time the ice rink’s edifice was already built, and so was the Mûcsarnok; the Zoo and Vidámpark (amusement park) existed, and the Vajdahunyad Castle has been constructed out of wood. Hôsök tere was built later on, and Vajdahunyad Castle was re-built using stone. Both rich and poor could find amusement here: there was a merry-go-round and a firing range. Crooks, actors, acrobats, swing operators discovered not-so-decent money making opportunities. In a later, darker age, Heroes Square was draped in red velvet, with a Marx statue in the middle, and an enormous Stalin statue on Felvonulási tér. Zsigmondy Vilmos discovered the heat source that have its thermal water to Széchenyi baths later on. Today there’s a mini highway code course in the grove, as well as the Garden of the Blind. In 1802 a horse race was held at the Városliget alley and the grove. In 1811 the physicist Kraskovits and his team took a baloon ride from here. In 1896 the ”Ôsbudavára” quarter was built, in memory of the Turkish times. There was even a mosque, which wasn’t just a decoration: they hired a few Turkish men and the muezzin’s song filled the area every hour. Alas, the muezzin passed away soon, because the drug presribed to be used externally to treat his rheumatic pain didn’t work, so he drank the whole bottle. In those days for 50 krajcárs one could look at 250 Saracens. They also created an aquarium and sea creatures were swimming in the tanks. In one corner of the Vajdahunyad Castle we can see the bust of Béla Lugosi, who played Dracula. Nobody knows when and how this statue got there. Városliget was the backdrop of many movies, the newest HBO Dracula series features some stills from here. The castle portrayed a country house in the biopic on Josephine Baker, the French-American singer-dancer. On Heroes’ Square films were shot with Michael Jackson, Madonna and Arnold Schwarzenegger. In the vicinity of the castle there’s a statue of George Washington, facing the lake – a gift from donations of the Hungarians living in Cleveland. Other famous people got a place in the grove as well: Anna Lind, Olof Palme, Sir Winston Churchill and Ronald Reagan. Enjoy exploring!
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If you want to hear similar stories, join the tours of Fabulous Budapest. For details please inquire at the reception!
- Vajdahunyad Castle, 1901 - Városliget Lake, 1907 - Széchenyi Bath, 1931 - The birdeye view of Városliget, 1904 Photo: Fortepan, Fôvárosi Szabó Ervin könyvtár, Budapest Gyûjtemény
Storiesfromthebarcabinet SHAKEN OR STIRRED? DURING THE SUMMER MONTHS, PEOPLE USUALLY FEEL HOT AND DON’T THINK OF DRINKING SPIRITS IN THEMSELVES, WHICH GIVES WAY TO BEER AND OF COURSE SPRITZER. AND THIS IS ALSO THE SEASON OF COCKTAILS! Many people think the high quality of cocktail ingredients isn’t that important, as a bad component can anyway be masked by the remaining ingredients. But those who take cocktail mixing and tasting seriously work only with high quality raw materials (as in any other field of gastronomy). Therefore, here are a few unconventional but nevertheless tasty cocktail recipes for the season, made with French ingredients. As far as cocktails are concerned, the very first ingredient that comes to mind is rum. Rum is made from sugar cane and is traditionally produced from molasses, the industrial by-product of sugar production, through fermentation and distillation. Since the end of the 19th century however, in the French-speaking area of the Caribbean, a more expensive but more elegant and drier, spicier type became popular, called rhum agricole. This rum is prepared from freshly pressed sugar cane juice, so it contains more original flavors. The production of these types of rums is checked rigorously; no sugar or artificial coloring is added. So for those who are not looking for the sweet taste in everything, rhum agricole is highly recommended. Here's a cocktail of Martinique, TI 'PUNCH recipe: - 2 cl cane syrups and/or Shrubb Orange – the juice of 2 lime or lemon slices - 6 oz Premiére Clement Canne (white) or Clément Barrel Select (brown) rum. Stir for 5-10 seconds, then add the desired amount of crushed ice. In Hungary, the homeland of pálinka (a type of brandy/eau de vie) Calvados is perhaps less known, although it is also a fruit distillate of protected origin, made from apples and sometimes from pears, in Normandy. Due to the aging in oak barrels apart from the freshness of fruits, its softness and ripeness elevate the enjoyment of Calvados. The younger distillates serve as excellent cocktail ingredients as well. Here is a refreshing and light cocktail for summertime, created by Colin Field, the bartender of the Ritz in Paris. LE FRENE COCKTAIL - 4 oz Christian Drouin Blanche de Normandie or Selection - a sprig of fresh mint - 1 teaspoon sugar Mix and add Perrier mineral water, then pour over ice. Besides the famous cognac there is one more ancient, but lesser-known wine distillate from France, called Armagnac. This drink, made in the southwest region (Gascony), is slightly more aromatic, more pronounced than cognac, but it is rich in perfume, floral and vanilla notes. Explore the youthful side of this noble beverage in a cocktail called EROS, for which we recommend the drink of the oldest Armagnac house, Castaréde: - 4cl Triple Sec - 15cl Castaréde VS - 5cl apple juice - 3 cl cranberry juice - 0,5cl sugar syrup.
You can find out more about the drinks of Clément, Christian Drouin and Castaréde at www. rumnet.hu, www.calvadosnet.hu or armagnacnet.hu On the above sites you can also find more drink ideas. Let the cocktail season begin! At the same place even more cocktail ideas about it. So go ahead at the cocktail season!
GERLÓCZY:Café with rooms There are many exciting people staying in Gerlóczy from all over the world. Who are they? In each issue, we introduce one of them
THE AUSTRIAN AMBASSADRESS OF LUSH VISITED GERLÓCZY ROOMS DELUX ANJA LAMPERT, THE AUSTRIAN REPRESENTATIVE OF LUSH, A COMPANY PRODUCING HANDMADE COSMETICS, WAS TAKEN BY SURPRISE WHEN SHE FOUND LUSH GUEST SOAPS IN HER BATHROOM. THIS ONLY AMPLIFIED HER FEELINGS TOWARDS GERLÓCZY... What brought you to Budapest? I work for Lush, and I am responsible for the relationship management of our Hungarian and Austrian stores. I came here primarily on a business trip, but immersed myself happily in the Budapest springtime. Even summer’s already in the air! This is my second time here: in March I got to know a very different city. It was cold, windy and dark. The springtime Budapest is open, welcoming, and easy. It’s a beautiful city. Nothing else is needed for a successful business trip! I presume your work requires a lot of travel and stress. How can you keep a healthy work-life balance? It is a continuous effort, more like a stunt. Apart from keeping in touch with our Austrian and Hungarian stores, I conduct trainings in Germany, so I truly travel a lot. I pay special attention to how I manage my time, completing tasks, but also leaving time to recharge. I think it is very important to find something one’s passionate about, outside of work. Not only to help you relax but to open up new perspectives. When I am not working, I like spending time with my partner, reading, learning new things. I am also into photography and yoga, things like that. How would you describe Budapest to someone who has never been here? Its architecture is an exciting mix of the Habsburg Monarchy and the 20th century Cold War era. Why did you choose Gerlóczy? A colleague of mine booked my room, I had no idea where I am coming, but I couldn’t have arrived to a better place than this! What is your favourite item from the menu? I love hearty breakfasts; they lend energy for long days. The breakfast at Gerlóczy is ranking quite high on my list of favourite day starters! Did you have any prejudices or expectations regarding the city that actually weren’t confirmed? All my friends who have been here before told me how beautiful this city is. So before I arrived for the first time, I was a bit afraid that I am only cherishing ideas of this beauty and that I will be disappointed. It was not the case. Budapest is indeed beautiful. I like its character, rhythm, scents, and gastronomy. Do you already have a favourite secret place in Budapest? I like to explore, especially on foot. I have not yet found that favourite secret spot but I am sure I will discover it down the line. However, I recommend the Török-Bank House on Szervita square to all those interested in architecture!
The rooms rates are:
ARE Y OUR F OREIG BUSIN N ESS PA RTNER COMIN S G T O TOWN Sleep ? them in Ger lóczy! Reser +36 8 vation at 0 102 toll fre 6 e num 00 ber.
WITH FREE WIFI AND FREE IN ROOM MINIBAR WITH DAILY REFILL!
standard room for two: 95 euro/room/night +12 for Breakfast /each Attic room for two: 85 euro/room/night +12 for Breakfast /each Balcony room: 95 euro/room/night +12 for Breakfast /each + 15 euro balcony charge Address: Gerlóczy Rooms deLux 1052 Budapest, Gerlóczy u. 1 - above Gerlóczy Café IMPRESSUM: Contributors: Regina Bruckner, Eszter Szegô, Zsófi Bittó, Réka Klementisz English Editor: Móna Hézsô Design/Photo: Péter Flanek, Milica Mrvic’ Printed by: Intruder --- e-mail: marketing@gerloczy.hu Published in 1500 copies by Gerlóczy Kávéház Kft., 1052 Budapest, Gerlóczy utca 1. --- Open: all days 7am - 11pm