End of October parade Libaa feast for the lucky winner of the Győr
The road led to the Hotel Révés. The owner of the restaurant, Gergely Leó Dudits and the chef there,
István Kovacsics, renowned for his creativity and professional humility, organises four-handed dinner parties. In the first of these, István Kovacsics was partnered by Gábor Krausz. This Saturday, 14 November, was the second, with Ákos Sárközi. This was overruled by the virus situation, but only temporarily.
- Chefs are more likely to be seen as competing with each other, so how did you come up with the idea of four hands?
- Unfortunately, I do find that there is competition in my immediate vicinity. But if one really wants to improve and learn, one cannot afford to think that one is better. Where did the idea come from? A lot of chefs I know do this kind of evening, so we thought we'd invite some renowned chefs to Győr to cook a good meal together, so people wouldn't have to go to Pest. While we cook and learn, the guest can take part in a real gastronomic tour. Two chefs - 4 hands - two styles.
- How did you choose your partners?
- I choose people who are at a much higher professional level than me, so I can learn a lot from them. This way I not only improve my knowledge, but also build relationships or nurture existing ones. And of course it is also very important that people in Győr get a gastronomic experience.
- This Saturday is cancelled, but hopefully they will make up for it as soon as the virus situation allows...?
- Of course, the dinner with Ákos Sárközi will be made up in any case.
- Like all artists, chefs have their own style. How would you describe your own?
- Well, my style is a combination of bistro cuisine and fine dining. My motto is tradition and innovation - old flavours in a new guise.
- What is the theme of the menu?
- The menu always consists of six courses, of which three are for the guest chef and three are for me. First the guest chef always chooses, then he writes the menu, and I choose three dishes to go with it, and after the discussions and fine-tuning, the preparation can begin.
- What was the exact menu? Which dishes were prepared by whom?
- An evening like this must have a very good atmosphere. How do you imagine the chefs come out to talk to the dinner guests, or do they stay strictly in the kitchen?
- Of course, it is an integral part of the evening. We go out during dinner, before dinner, after dinner, sometimes we take the plates out.
- If you are completely free to create, what is your favourite ingredient?
- A duck breast the real favourite...
- What's your experience, how much does the public appreciate this kind of top gastronomy? Is it educable
the “fried meat, roast beef, the more the merrier” mentality of the average person? How much demand is there for this kind of sophisticated gastronomy?
- I think people are absolutely open to this gastronomy, and most of the guests are demanding a new wave style. Obviously people who come to these evenings are looking for that.
- What was it like working with Gábor Krausz? Did you inspire each other?
- He is a very good man, a pure-hearted, honest guy. He's helpful, and I'm sure he'll come back to us. He is very good professionally and I have learned a lot from him.
- In music, the concept of four-handedness also means that soloists are content with half an instrument and accept that two together are more than one and one. Can we draw this parallel to cooking together?
- Interesting question, not always true for us - it depends a lot on the partner. Gábor and I helped each other - he helped me with my menu and I helped him with his. We asked each other questions, we created together. So sometimes it's like that, and sometimes it's not. I worked with a Michelin-starred chef who was working on his own menu and didn't really interfere with anyone else's.
- It must be a lot of work to organise such an evening...
- Yes, it did take more than one of us. The owner of the restaurant, Gergely Leó Dudits, was in charge of the whole evening, mainly keeping in touch with the guests. But the whole staff did a great job, without them and our two main assistants, Liza Vérné Dudits and Szabina Dudits Telekesi, it would not have been so successful.
