The grand opening of the castle, which was bought last year and then extensively renovated, was attended by guests from all over the country, 250 in all, who were able to see the building in all its glory for the first time. The most anticipated event of the day was certainly the chef duel, where two of the participants, Péter Suga and Attila Szabó, prepared 13 dishes, with a team of chefs for desserts.
As previously reported by several media outlets, last year our company's owner, Balázs Matusz, purchased the Földváry Castle. The adventurous history of the building in the Five Gorges has left its mark on its condition. The Matusz family has carried out a complete energy and interior renovation from the basement to the first floor, with a special focus on the kitchen area, which has been equipped with the latest technology. This was necessary, as the castle can cater for 160 people for a wedding. And for larger events, they can cater for up to 300 people.
The opening ceremony took place on 30 April and more than 200 prominent people from all over the country were invited. The event was opened by speeches by Balázs Matusz and Dr. László György, Government Commissioner, in which they thanked the people involved in the renovation of the castle and stressed the importance of Hungarian ownership and unity.
Classic and Middle Eastern dishes
After the speeches, Attila Szabó, the owner and chef of Tioman, and master chef Péter Suga took the stage. Péter was more of a classic chef, offering 3 starters, a soup and 3 meat variations cooked in the Josper grill. These included duck liver-ganache with quince, Tokaj aszú jelly, blackcurrant rice in a pastry basket. Fdeep-fried beef tongue layered with asparagus, foamed tongue cream, brown bread, fresh horseradish, pea shoots, and Angus ministeak, flamed peppers, vegetable quichel and Angus demi-glace.
Attila, on the other hand, focused on the flavours of the Far East and spoiled the taste buds with several vegetarian and fish dishes. On the menu, for example, was tomato essence with pine nut and basil ravioli, Spanish cardamom carrot tartare, and tuna lollipop. Nasi goreng and a spicy crumb wrapped in cod loin, with potato gratin, saffron espuma, honey julienne vegetables.
FRancia delicacies and Hungarian melodies
For the sweet closure, Varga Klauda, the Tuscany Confectionery and Martin Bárdy, pastry chef at the Michelin-starred Rumour. The desserts included both French and Hungarian-inspired pastries, such as the raspberry mille feuille and a reimagined Esterházy. The professional service was supported by the coordinated work of nearly 20 staff in the kitchen and 15 on the field.
After the meal, Zoltán Széles and the Kvin Operett troupe entertained the crowd, singing real Hungarian classics and dressed in traditional Hungarian costumes.
The event ended with an informal chat and an exploration of the castle and its 2.5 hectare ancient woodland park.
