Duck liver

Clear the duck livers, cut them into approximately 70 gramm pieces, and then put them in the fridge for a while. Later fry them in a heated saucepan with very little oil on both sides. Salt them with Maldon salt, ground pepper and thyme.

Apple strings

Cut the peeled apples into rings, caramelize them, then pour some apple juice onto them and cook until tender.

Apple espuma

Mix 600 d freshly pressed apple juice with 400 g apple puree and heat it until luke warm. Soak 3 sheets of gelatin in cold water, then solve them in 1 dl warm apple juice (do not boil it). When dissolved, mix it with the apple juice–apple puree mix, fill in an ISI cream whipper, and place it in the refrigerator for two hours.

Thyme brioche

Mix 500 g flour with 60 g sugar, 2 g chopped thyme and a pinch of salt. Heat 200 g milk until luke warm, crush 25 g yeast in, wait until rises. Add it to the flour with 2 beaten eggs. Cut 150 g butter into small cubes, and gradually add it to the dough, then knead it for 20 minutes. Leave the dough to rise for an hour in a warm place. After one our place the dough in a baking mold, and leave again to rise for a while. Spread the top with egg yolk and bake it at 150 °C. To serve, place a slice of brioche on the plate, then an apple ring, then a slice of fried duck liver, and at the end a splash of the espuma on top. Decorate it with edible flowers.

What to drink it with?

Kristinus Sommelier Line Pinot Noir

Clear and day bright ruby colour with brick coloured reflexes. The viscosity and tearing is high intensity. After some sniffs the wine is changing a lot. Matured and cooked strawberry with jammy character of red fruits and also some forest minerality is coming. Cinnamon, nutmeg and cloves are also strong elements of the wine. Complex nose with warm spices and moderated barrel notes. Pretty much the same on the palate after some air contact in a bigger glass. No regret after the name. A perfect gastro-wine has been born. If there is no chance to decant, let’s try it from a Riedel 001 glass! Great Pinot Noir experience with a huge ageing potential.

From cellar to cellar by bus

This weekend the second smallest wine region of Hungary makes it easier to explore. Friday is a kind of warming up day and Sunday is a day „after”, but Saturday will be a heavy day for those who decide to participate. You can join these bus tours for a symbolic price (2000 HUF = 6,4 euros), and you can buy tastings at the „bus stops” which happen to be wineries of the region. Babarczi Winery for example offers wine tasting of 4 or 6 wines, accompanied by slices of bread spread by goose liver pate. If you are there, do not miss their brilliant Irsai Olivér and Chardonnay. If you prefer going individually, by car, you are welcome as well, the timetable of the tastings is here (in Hungarian, if you need help, please write to us).

Archabbey for connoisseurs

The Archabbey of Pannonhalma awaits visitors well, first of all because it has its own winery producing great wines – their Rhine Rieslings are magnificent, the white blend called Hemina is an enjoyable, lovely wine for every occassion, and their red top wine, Infusio is an unforgettable one. Apart from the cellar, the abbey ha a botanic garden with a lot to see. The season of levander harvest is a top attraction, their Benedictine liquors are top quality, the frequently organized organ and jazz events attract hundreds of vititor, and on top of all the abbey has its own gourmet restaurant called Viator. For St Martin weekend Viator chef created a seasonal menu around goose and truffle, and their regular degustation menu is also worth a visit.