{"id":4978,"date":"2021-08-04T08:27:27","date_gmt":"2021-08-04T07:27:27","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=4978"},"modified":"2021-08-04T08:27:27","modified_gmt":"2021-08-04T07:27:27","slug":"elkepeszto-ero-elkepeszto-paros-duborog-az-essencia-restaurant","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/elkepeszto-ero-elkepeszto-paros-duborog-az-essencia-restaurant\/","title":{"rendered":"\u00da\u017easn\u00e1 sila, \u00fa\u017easn\u00e9 duo: re\u0161taur\u00e1cia Ess\u00eancia je na vzostupe."},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Ur\u010dite je takto vo ve\u013ekej knihe zap\u00edsan\u00e9 dokonal\u00e9 otvorenie re\u0161taur\u00e1cie, tak ako to urobili Tiago a Eva, aj ke\u010f to bolo v tom naj\u0165a\u017e\u0161om obdob\u00ed. Dve odli\u0161n\u00e9 kult\u00fary, ktor\u00e9 sa do seba zamilovali, otvorili svoju prv\u00fa re\u0161taur\u00e1ciu v Budape\u0161ti, hne\u010f ved\u013ea baziliky.<\/p>\n\n\n\n

Dalo by sa poveda\u0165, \u017ee v\u0161etko bolo len s\u00fahrou n\u00e1hod, ale po tom, \u010do sme spoznali odhodlanie \u00c9vy a Tiaga, bolo jasn\u00e9, \u017ee portugalsko-ma\u010farsk\u00e1 re\u0161taur\u00e1cia, ktor\u00e1 verejnosti ch\u00fdbala, sa mus\u00ed zrodi\u0165 v ma\u010farskom hlavnom meste. Ka\u017ed\u00e1 n\u00e1v\u0161teva je skuto\u010dn\u00fdm z\u00e1\u017eitkom, okrem pocitu, \u017ee sme sa k nim vr\u00e1tili domov.<\/p>\n\n\n\n

Portugalsko-ma\u010farsk\u00e1 re\u0161taur\u00e1cia<\/h2>\n\n\n\n
\"\"

Tiago: \u2019Som spokojn\u00fd, ke\u010f som v kuchyni lep\u0161\u00ed ako v\u010dera a hor\u0161\u00ed ako zajtra<\/em><\/strong>p.<\/figcaption><\/figure>\n\n\n\n

Man\u017eelia od za\u010diatku vedeli, \u017ee si otvoria spolo\u010dn\u00fa re\u0161taur\u00e1ciu, a netrvalo dlho a otvorili si ju. Otvorenie re\u0161taur\u00e1cie bolo jedn\u00fdm z naj\u0165a\u017e\u0161\u00edch obdob\u00ed v ich \u017eivote. Ale uprostred pand\u00e9mie, ke\u010f sa im narodila dc\u00e9ra, sa do toho majitelia s odhodlan\u00edm, profesionalitou a l\u00e1skou pustili. Tiago predt\u00fdm pracoval v re\u0161taur\u00e1cii Costes Dowton ocenenej michelinskou hviezdou a Eva pri\u0161la zo sveta najprest\u00ed\u017enej\u0161\u00edch hotelov so v\u0161etk\u00fdmi sk\u00fasenos\u0165ami potrebn\u00fdmi na zabezpe\u010denie pohody host\u00ed. Kv\u00f4li epidemickej situ\u00e1cii ich takmer okam\u017eite po otvoren\u00ed zatvorili, ale po op\u00e4tovnom otvoren\u00ed sa Re\u0161taur\u00e1cia Ess\u00eancia - Tiago & \u00c9va<\/strong> sa ani na chv\u00ed\u013eu nezastav\u00ed.<\/p>\n\n\n\n

Ako sa re\u0161taur\u00e1cia otvorila?<\/strong><\/h2>\n\n\n\n

Eva: \u2019Vedeli sme, \u017ee obaja chceme otvori\u0165 vlastn\u00fd podnik, a bolo samozrejm\u00e9, \u017ee Tiago prid\u00e1 portugalsk\u00fa kult\u00faru a ja ma\u010farsk\u00fa virtuozitu. Ale v\u00fdber miesta bol \u00faplne n\u00e1hodn\u00fd. Pozreli sme si ve\u013ea miest na pren\u00e1jom, ale nevyhovovali n\u00e1m, preto\u017ee bu\u010f mali stovky miest na sedenie, alebo boli ve\u013emi mal\u00e9. Boli sme na jednej z tak\u00fdchto obhliadok, ke\u010f sme uvideli t\u00fato budovu na Orlej ulici. Z auta sme si v\u0161imli n\u00e1pis na pren\u00e1jom a telef\u00f3nne \u010d\u00edslo, na ktor\u00e9 sme odtia\u013e zavolali. Odvtedy sme na tomto mieste a m\u00e1me ho radi.<\/em><\/p><\/blockquote>\n\n\n\n

\"\"
Vn\u00fatri re\u0161taur\u00e1cie.<\/figcaption><\/figure>\n\n\n\n

\u010co ste zistili, nav\u0161tevuje v\u00e1s viac turistov ako dom\u00e1cich host\u00ed?<\/strong><\/h2>\n\n\n\n

Eva: Na\u0161i ma\u010farsk\u00ed hostia sa sem vracaj\u00fa, p\u00e1\u010di sa im tu a turisti s\u00fa nad\u0161en\u00ed zo zn\u00e1mych portugalsk\u00fdch alebo ma\u010farsk\u00fdch chut\u00ed, ktor\u00e9 e\u0161te neochutnali. Na za\u010diatku bol ve\u013ek\u00fd n\u00e1val, \u010do znamenalo, \u017ee ka\u017ed\u00fd, kto mal z\u00e1ujem a bol zvedav\u00fd, pri\u0161iel hne\u010f ochutna\u0165. Potom nastalo pokojnej\u0161ie obdobie, a dokonca aj obdobie zatvorenia kv\u00f4li epidemickej situ\u00e1cii, ale teraz je op\u00e4\u0165 v prev\u00e1dzke a na\u0161\u0165astie m\u00e1me ve\u013ea host\u00ed z domova aj zo zahrani\u010dia.<\/em><\/p><\/blockquote>\n\n\n\n

Ste vz\u00e1cna dvojica, obaja s r\u00f4znymi odborn\u00fdmi znalos\u0165ami v oblasti vedenia re\u0161taur\u00e1cie. Ako to funguje v praxi?<\/strong><\/h2>\n\n\n\n

Eva: Tiago je jednozna\u010dne \u0161\u00e9fkuch\u00e1r, ktor\u00fd vytv\u00e1ra menu, zav\u00e1dza nov\u00e9 aj tradi\u010dn\u00e9 ingrediencie a riadi kuchy\u0148u. Ja som zodpovedn\u00fd za gastronomick\u00fd z\u00e1\u017eitok, pohodu host\u00ed, niekedy aj za marketing a nov\u00e9 n\u00e1pady. Spolo\u010dne prem\u00fd\u0161\u013eame, vym\u00fd\u0161\u013eame nov\u00e9 veci a mysl\u00edm si, \u017ee to je k\u013e\u00fa\u010dom k ak\u00e9muko\u013evek dobre riaden\u00e9mu podniku, \u017ee svoju pr\u00e1cu rob\u00edme radi a s rados\u0165ou, pri\u010dom re\u0161pektujeme odbornos\u0165 a oblasti p\u00f4sobnosti toho druh\u00e9ho.<\/em><\/p><\/blockquote>\n\n\n\n

\"\"
\u2018
Eva: \u2019Radi sa rozpr\u00e1vame s na\u0161imi hos\u0165ami. Je to ako priv\u00edtanie v na\u0161om dome a mysl\u00edm, \u017ee to c\u00edtia.<\/em><\/strong>\u2018<\/figcaption><\/figure>\n\n\n\n

Ko\u013eko maj\u00fa spolo\u010dn\u00e9 ma\u010farsk\u00e9 a portugalsk\u00e9 chute, ak\u00e9 druhy jed\u00e1l a ingredienci\u00ed m\u00e1te spolo\u010dn\u00e9?<\/strong><\/strong><\/h2>\n\n\n\n

Tiago: M\u00e1me ve\u013ea spolo\u010dn\u00e9ho. V\u0161etci milujeme brav\u010dov\u00e9 m\u00e4so, tresku, ka\u010dacie pe\u010dene a samozrejme dobr\u00e9 v\u00edno. Ide aj o to, ako sa jedlo vyr\u00e1ba, a prioritou je z\u00edskava\u0165 \u010do najviac surov\u00edn a \u010do najbli\u017e\u0161ie k domovu. M\u00e1me ve\u013ea ma\u010farsk\u00fdch dod\u00e1vate\u013eov, ale aj nieko\u013eko zahrani\u010dn\u00fdch. Hlavn\u00e1 je kvalita, spo\u013eahlivos\u0165, ale aj cena, aby sme s nimi mohli spolupracova\u0165.<\/em><\/p>

<\/p><\/blockquote>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ak\u00e9 s\u00fa ob\u013e\u00faben\u00e9 ingrediencie a jedl\u00e1 \u0161\u00e9fkuch\u00e1ra?<\/strong><\/h2>\n\n\n\n

Tiago: M\u00e1m r\u00e1d ka\u010dacie pe\u010dienky, ktor\u00e9 s\u00fa vn\u00fatri kr\u00e9mov\u00e9 a zvonka maj\u00fa pekn\u00fa k\u00f4rku. M\u00e1m r\u00e1d ka\u010dacinu, ktor\u00e1 je vynikaj\u00faca a m\u00e1 pekn\u00fa chrumkav\u00fa k\u00f4rku. M\u00f4\u017eete vidie\u0165, \u017ee v na\u0161om jed\u00e1lnom l\u00edstku m\u00e1me ve\u013ea morsk\u00fdch plodov, napr\u00edklad chobotnice, kraby a tresky, a sna\u017e\u00edm sa ich z\u00edskava\u0165 priamo z Atlantiku, aj ke\u010f to znamen\u00e1 \u00eds\u0165 na taliansky trh. Ale nerob\u00edme kompromisy ani pri olivovom oleji, ktor\u00fd poch\u00e1dza v\u00fdlu\u010dne z Portugalska a lisuje sa z portugalsk\u00fdch ol\u00edv. Dezerty s\u00fa ma\u010farsk\u00e9 aj portugalsk\u00e9. Ako napr\u00edklad pastel de nata, o ktorom sa napr\u00edklad v Bel\u00e9me vie, \u017ee m\u00e1 tajn\u00fd recept, ale miluj\u00fa ho miestni obyvatelia aj turisti. Je to pr\u00e1cna pr\u00e1ca, ale oplat\u00ed sa ju pripravi\u0165, a ja \u010ditate\u013eom \u010dasopisu Mat\u00fa\u0161 Wild r\u00e1d op\u00ed\u0161em recept.<\/em><\/p><\/blockquote>\n\n\n\n

Povr\u00e1va sa, \u017ee re\u0161taur\u00e1cia Essencia sa s\u0165ahuje.Ak\u00e9 s\u00fa va\u0161e pl\u00e1ny na najbli\u017e\u0161ie obdobie? <\/strong><\/h2>\n\n\n\n

\u00c9va: Po\u010das pand\u00e9mie bolo s\u00fakromn\u00e9 varenie ve\u013ek\u00fdm hitom, \u010do znamenalo, \u017ee kuch\u00e1r Tiago chodil k v\u00e1m domov. Z tohto d\u00f4vodu a v\u010faka na\u0161im dobr\u00fdm profesion\u00e1lnym kontaktom sme sa trochu presunuli z hlavn\u00e9ho mesta na vidiek. V auguste najprv v bistre Sparhelt v Balatonf\u00fcrede, potom vo Vitis K\u00faria v Balatonrendes a koncom leta budeme hos\u0165ami na\u0161ich vynikaj\u00facich priate\u013eov kuch\u00e1rov v PalKonyhe. Sme presved\u010den\u00ed, \u017ee je d\u00f4le\u017eit\u00e9 pestova\u0165 dobr\u00e9 vz\u0165ahy v r\u00e1mci profesie a oce\u0148ova\u0165 ich znalosti, preto\u017ee len tak sa daj\u00fa budova\u0165 a rozv\u00edja\u0165.<\/p>\n\n\n\n

Pastel de nata - p\u00f4vodn\u00fd recept<\/span><\/p>\n\n\n\n

Zlo\u017eky 
500 g p\u0161eni\u010dnej m\u00faky t55
10 g soli
Polovica vaje\u010dn\u00e9ho bielka
200 g studenej vody
435 g margar\u00ednu na l\u00edstkov\u00e9 cesto<\/p>\n\n\n\n

\"\"
Pastel de nata v re\u0161taur\u00e1cii Essencia.<\/figcaption><\/figure>\n\n\n\n

Na kr\u00e9m<\/p>\n\n\n\n

500g 3,2% mlieka 
15 g masla
Polovica vanilkov\u00e9ho struku
K\u00f4ra z citr\u00f3na
200 g cukru
50 g p\u0161eni\u010dnej m\u00faky
5 vaje\u010dn\u00fdch \u017e\u013atkov<\/p>\n\n\n\n

Pr\u00edprava<\/p>\n\n\n\n

M\u00faku, bielky, so\u013e a vodu zmie\u0161ajte v kuchynskom robote a potom cesto mieste ru\u010dne, k\u00fdm nevznikne homog\u00e9nne, such\u00e9 cesto. Potom ho 10 min\u00fat chlad\u00edme v chladni\u010dke pod kuchynskou utierkou a roztiahneme do obd\u013a\u017enika. Do stredu dajte studen\u00fd margar\u00edn a cesto prelo\u017ete na oboch koncoch obd\u013a\u017enika na polovicu. Vyrovnajte ho pomocou val\u010deka a 20 min\u00fat chladte v chladni\u010dke. Potom cesto roztiahnite do podlhovast\u00e9ho tvaru a op\u00e4\u0165 prelo\u017ete na polovicu. T\u00fato oper\u00e1ciu zopakujte dvakr\u00e1t. Potom cesto roztiahnite na hr\u00fabku 2 mm, rozva\u013ekajte ho na hr\u00fabku 3 cm a dajte do chladni\u010dky.\u00a0<\/p>\n\n\n\n

Na kr\u00e9m zmie\u0161ajte m\u00faku a cukor. Mlieko zvar\u00edme s citr\u00f3novou k\u00f4rou, vanilkou a maslom. Prevaren\u00fa mlie\u010dnu zmes pridajte k cukru a m\u00fake. D\u00f4kladne premie\u0161ajte a dajte do chladni\u010dky. \u017d\u013atky vy\u0161\u013eah\u00e1me a ulo\u017e\u00edme do chladni\u010dky, k\u00fdm ich nebudeme potrebova\u0165.\u00a0<\/p>\n\n\n\n

Posledn\u00fd proces:<\/p>\n\n\n\n

Cesto nakr\u00e1jajte na 2 cm hrub\u00e9 kolieska, vlo\u017ete ich do formi\u010diek na pastel de nata a tepl\u00fdmi mokr\u00fdmi prstami ich zatla\u010dte do formi\u010diek. Cesto vlo\u017ete na 6 hod\u00edn do chladni\u010dky (alebo na 30 - 40 min\u00fat do mrazni\u010dky) a potom predhrejte r\u00faru na 280 \u00b0C. Pe\u010dieme 5 - 6 min\u00fat a e\u0161te tepl\u00e9 vyberieme z formi\u010diek. <\/p>\n\n\n\n

Pod\u00e1vajte posypan\u00e9 \u0161koricou. <\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Ur\u010dite je takto vo ve\u013ekej knihe zap\u00edsan\u00e9 dokonal\u00e9 otvorenie re\u0161taur\u00e1cie, tak ako to urobili Tiago a Eva, aj ke\u010f to bolo v tom naj\u0165a\u017e\u0161om obdob\u00ed. Dve odli\u0161n\u00e9 kult\u00fary, ktor\u00e9 sa do seba zamilovali, otvorili svoju prv\u00fa re\u0161taur\u00e1ciu v Budape\u0161ti, hne\u010f ved\u013ea baziliky. Dalo by sa poveda\u0165, \u017ee v\u0161etko bol len sled n\u00e1hod, ale ke\u010f som spoznal odhodlanie \u00c9vy a Tiaga, bolo mi jasn\u00e9, \u017ee<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":4985,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-4978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-hu"],"yoast_head":"\nElk\u00e9peszt\u0151 er\u0151, elk\u00e9peszt\u0151 p\u00e1ros: d\u00fcb\u00f6r\u00f6g az Ess\u00eancia Restaurant. - Matusz-Vad Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/elkepeszto-ero-elkepeszto-paros-duborog-az-essencia-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elk\u00e9peszt\u0151 er\u0151, elk\u00e9peszt\u0151 p\u00e1ros: d\u00fcb\u00f6r\u00f6g az Ess\u00eancia Restaurant.\" \/>\n<meta property=\"og:description\" content=\"Minden bizonnyal a nagyk\u00f6nyvben \u00e9ppen \u00edgy van meg\u00edrva egy t\u00f6k\u00e9letes \u00e9tteremnyit\u00e1s, ahogy Tiago \u00e9s \u00c9va tette, m\u00e9g ha a legnehezebb id\u0151szakban is. 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