It is now a tradition that Buda’s modern Millenáris Park is converted into a gigantic alfresco feast zone for a few days every May, as the best chefs of Hungary congregate for the city’s annual Gourmet Festival. Strolling between stands hosted by the country’s top-quality restaurants, the smell of freshly prepared dishes intermingles with live music floating through the air. Always highlighting the very best delicacies of Hungarian gastronomy, this year the organizers chose a real classic for the festival’s signature dish: paprika chicken.
Organized by the management of Budapest’s extraordinary Sziget Festival and its founder Károly Gerendai (the Magyar entrepreneur behind Budapest’s Costes restaurant, the first eatery in Hungary to earn a Michelin star), the annual open-air Gourmet Festival is happening for the fifth time at Millenáris Park during May 21-24. However, we were delighted to attend a special press conference with a twist: as part of this exclusive event, we could taste this year's star Hungarian dish – paprika chicken – artfully prepared with modern flair by some of the country’s best chefs.
The Anyukám Mondta eatery from Encs added some Italian flavors to the basic recipe: the meat of cage-free chickens was enveloped in homemade artisanal pasta – the whole creation went well with its light sauce. The list of ingredients used also includes capers, coriander, and parsley, taking the dish to a whole new level as far as lightness and spiciness are concerned. The bell pepper, which was baked in a coal-fired oven, added even more depth to the already complex sauce, while its burnt part was used for decoration.
Kistücsök, the culinary gem of Balatonszemes, prepared pressed meat that was vacuum-sealed and cooked in a sous vide, served with a paprika-flavored sauce and egg noodles (prepared without flour). What really fascinated us was the crispy top, which harmonized really well with the softer meat layers under it.
Ikon from Debrecen served soft goose-gizzard stew and “cucumber salad” with sour cream in a pita-like bread. What seemed a bit strange at first turned out to be a tasty and original version of a classic Hungarian dish. After the first bites, we agreed that it tastes just like how our mothers used to make paprika chicken.
The chef of Erhardt Restaurant literally reinvented paprika chicken; his version lacked meat and was more like a brunch than a traditional Hungarian dish. Eggs were boiled at 62°C until they became ideal for serving, and were then drizzled with creamy paprika-flavored sauce with green bell peppers, different kinds of tomato, onion, parsley, sour cream, vegetable tapioca, and chili powder. Among the four dishes, this was the boldest and the most decorative one.
Judging from what we experienced at the press conference, we’re certain that we will have the time of our gastronomic lives during May 21-24 at Millenáris Park, where many types of gourmet paprika chicken will be available to the public. And, next year we can experience it again – after the European finals of Bocuse d’Or.
