The well-known Platan in Tata has not been lying to themselves, as they have continued to develop and expand their restaurant to take advantage of the epidemic period.
The Platán Udvarház and Platán Bistro will be joined this year by a fine dining restaurant, which will be located in the Plane Gourmet and offers an 8-6-4 course degustation menu, as the epidemic situation allows. A special feature of the place is the show kitchen, where 5 highly skilled chefs will be on hand each evening to serve up to 20 people. Seasonal dishes, favourite ingredients and vegetables from their own garden will be on the plate. A Gourmet restaurant alternative dishes have also been considered to ensure that those with sensitivities are not left out of the experience.
Kevin Szabó, one of the five chefs, talked about the key to Platán's success, what's new, behind the scenes secrets and the new Platán Gourmet restaurant that will open soon.
Despite his young age, Kevin Szabó has already been featured in the Bocus d'Or, when he stood as Tamás Széll's chef de comis at the Bocuse d'Or Europe in Budapest in 2016, which he won. It was no miracle then either, but talent met humility, diligence and some incredible fanaticism for gastronomy.
Kevin: „I've seen that teamwork is everything since I've been in this business. It's everyone's expertise and willingness to learn that takes the restaurant up and up. Of course, this also requires a leader, in this case chef István Pesti, who has a special flair for picking good team players, so we don't compete, but we are constantly learning from each other.„
What is the success of the restaurant?
It turns out that the restaurant's guiding principle is honest hospitality. By that they mean making the guest and the chef feel good while dining. Some guidance is needed so that the guests can see, taste and experience the food, the ingredients and the beauty of seasonality prepared with new technologies. All this can be achieved with a good menu and menu board.
„There's a level below which we don't go, the guest is honoured with the best and the guest appreciates it - that's the real success point.”
Creative during the pandemic
A good example of this during the pandemic was the ’The chef makes house calls’ service, which was so successful that it had to be stopped due to lack of capacity. Two chefs and a waiter went out to the guests' homes, where they set up a menu in their kitchen that they had previously sampled in the restaurant. They not only prepared and served the food, but also washed up after themselves. Not only did they manage to keep themselves afloat in this difficult situation, but during this time they also started to assemble the new Gourmet Kitchen team.
The chefs of the spectacular kitchen are István Pesti, chef, who manages and unites the team, Balázs Prónik, who loves fermenting and fermenting, Kevin Szabó, who is a strong meats, fish, in the preparation of vagdaltak, as well as Lilla Sáhó and Krisztina Kovács, who prepared the appetizers, dessertfans and creators.
Kevin: „We are not afraid of anything. We stand by each other and learn from each other what we don't know. We help out in all areas if we have to, cleaning, serving, packing. We also worked a lot in the gardening during the epidemic season. We learned to rotate, to stake, because all the little babies vegetablesto, herbthey need it. Unfortunately, we cannot produce everything ourselves, so we ask domestic producers and suppliers for them „
An exciting and popular dish in the restaurant:
Veal brioche with wild mushrooms and caper sauce
Souvid the veal for 1 hour at 60 degrees, then fry in butter, salt and pepper a little. Season the pork in salt and pepper.ombacclean thoroughly and also fry in hot water vajwith a little thyme, salt and pepper. For the caper sauce, prepare a jusfrom roasted, thick-skinned red peppers. Enrich with butter, creamand whisk before serving. Garnish with fresh chopped chives and truffles garnish with slices.
