Led by Balázs Pethő, whose restaurant @csalogany26 is present on the Micheline Guide list, KJU announced a new course called Open Kitchen.
The first occasion was held on 12th October, on which participants made beetroot carpaccio, golden beetroot tartare, celery-apple casserole potatoes with grape vinaigrette and blue cheese mouse and white chocolate artichoke cream with quince and toasted crumbs.
Good atmosphere, fantastic food and a fantastic chef.
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